John Myers
Chicken and Vegetable Potato Bake
The perfect chicken and vegetable potato bake recipe with a picture and simple step-by-step instructions.
- 2 Chicken breasts
- 10 small Cooked potato
- 14 Cherry tomatoes
- 1 Red Pointed peppers
- 2 Garlic cloves
- 1 piece Ginger
- Salt
- Pepper
- 400 ml Unsweetened coconut milk
- 1 Egg
- 150 g Blue mold cheese
- 150 g Herbs chopped-frozen
- 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; 🙂
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