Chicken Fillets with Requeijão Cream Sauce

Name: Chicken Fillets with Requeijão Cream Sauce
Yield: 8
Ingredients: 4 boneless, skinless chicken breasts, cut in half; 3 cloves of garlic, minced; Salt and pepper to taste; 1 medium onion, finely chopped; 1 tablespoon lemon juice; For the sauce:; 1 cup creamy requião; 4 tablespoons plain yogurt; 1/2 cup milk; 1 tablespoon tomato extract; 1 tablespoon mustard; 1 teaspoon Worcestershire sauce; A few drops of hot pepper sauce

1
4 boneless, skinless chicken breasts, cut in half
2
3 cloves of garlic, minced
3
Salt and pepper to taste
4
1 medium onion, finely chopped
5
1 tablespoon lemon juice
6
For the sauce:
7
1 cup creamy requião
8
4 tablespoons plain yogurt
9
1/2 cup milk
10
1 tablespoon tomato extract
11
1 tablespoon mustard
12
1 teaspoon Worcestershire sauce
13
A few drops of hot pepper sauce

Ingredients

1
4 boneless, skinless chicken breasts, cut in half
2
3 cloves of garlic, minced
3
Salt and pepper to taste
4
1 medium onion, finely chopped
5
1 tablespoon lemon juice
6
For the sauce:
7
1 cup creamy requião
8
4 tablespoons plain yogurt
9
1/2 cup milk
10
1 tablespoon tomato extract
11
1 tablespoon mustard
12
1 teaspoon Worcestershire sauce
13
A few drops of hot pepper sauce

Directions

1
Season the chicken fillets with garlic, salt, pepper, onion, and lemon juice
2
Place the fillets in a lightly oiled baking dish and bake in a preheated oven at 200°C for about 30 minutes or until the chicken is cooked through and slightly golden brown
3
Remove from the oven and let cool
4
Prepare the sauce: mix all the ingredients together
5
Arrange the fillets on a serving platter, cover with the sauce, and refrigerate until ready to serve
6
Serve 8 portions.