Chicken with Paprika and Cream
Chicken with paprika and cream is a one-dish bake that needs five ingredients and almost no hands-on work. The half and half and melting cheese turn into a rosy, tangy sauce around the chicken, with paprika giving color and a mild sweetness and lemon juice keeping it from tasting heavy. Provel, the processed cheese popular in St. Louis, melts smoothly, and Muenster is a good substitute if you cannot find it.
Instructions
Heat the oven to 400°F (205°C). Put the chicken breasts in a baking dish.
Add the paprika, half and half, lemon juice and cheese slices to the dish with the chicken. The recipe simply combines everything in the one dish, so there is no need to mix anything separately.
Bake until a thermometer pushed into the thickest part of the chicken reads 165°F (74°C). The cheese should be melted into the creamy paprika sauce by then.
Serve the chicken with the sauce from the dish spooned over the top.
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