John Myers
Contents
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Ingredients
- 2 Chicken breasts
- 10 small Cooked potato
- 14 Cherry tomatoes
- 1 Red Pointed peppers
- 2 Garlic cloves
- 1 Ginger
- Salt
- Pepper
- 400 ml Unsweetened coconut milk
- 1 Egg
- 150 g Blue mold cheese
- 150 g Herbs chopped-frozen
Instructions
- Peel the potatoes from the day before, cut into slices and layer in a greased casserole dish.
- Wash the chicken breasts - pat dry and cut horizontally in the middle - do not cut through - season with salt and pepper and brown in a pan on both sides until golden - remove.
- Cut the tomatoes in half, remove the seeds from the peppers in strips, dice the peeled onion and garlic and grate the ginger.
- Now fry everything in the meat stock on top of the potatoes and finally place the chicken breasts on top.
- Mix the coconut milk with the processed cheese, egg and herbs well - season and pour over the casserole
- Now off to the 200 c. hot oven for 20-25 minutes
- If you want, you can put some cheese on top - bon appetit; 🙂
Nutrition
Serving: 100gCalories: 10kcalCarbohydrates: 1.4gProtein: 0.3gFat: 0.4g
