Chicken breast, mashed potatoes and broccoli casserole

Ingredients for 4 servings:

• 250 g floury potatoes
• 100 g Gruyère cheese
• 2 eggs
• 250 g sour cream
• 2 bunches of broccoli or 600 g frozen broccoli florets
• 4 chicken breasts (150 – 180 g each)
• 4 slices of Serrano ham
• some thyme stalks
• Salt and pepper from the mill
• nutmeg
• Fat for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Peel and wash the potatoes and cook in salted water for 15-20 minutes. In the meantime, finely grate the cheese. Drain the potatoes and mash them with the cheese. Stir in the eggs and sour cream and season with salt, pepper, and nutmeg. Blanch the broccoli in salted water until al dente. Grease an ovenproof dish and fill with the puree. Wash the chicken breasts, removing any tendons or tendons, pat dry, and season with salt and pepper. Sprinkle with a few thyme leaves and wrap each breast in a slice of ham. Distribute the meat parcels and broccoli florets evenly over the puree, press down gently, and sprinkle with the remaining thyme leaves. Bake at 170°C (top/bottom heat) for 30-35 minutes until golden brown.