John Myers
Ingredients for 4 servings:
- 1 chicken breast, double
- 1 bag of mashed potatoes, ready-made product
- 1 small can of corn, approx. 150 g
- 2 handfuls of peas, frozen
- 2 tbsp sour cream
- 50g Cheddar
- some butter
- 2 tsp oil
- e.g. salt and pepper
- e.g. nutmeg, freshly grated
- n. B. Fondor
- n. B. garlic
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes
Divide the double chicken breast in half. Halve each piece lengthwise to create four similarly sized, not too thick pieces. Season with salt and pepper and fry in a little olive oil on both sides until cooked through. Place the pieces in a moderately large baking dish; the pieces should almost fill the dish. Scatter over the corn and peas and season with salt, pepper, nutmeg, and garlic. Spread a few dollops of sour cream on top. Cook the mashed potatoes according to the package instructions, season to taste, and spread over the vegetables. Sprinkle with butter and sprinkle with grated cheddar. Bake in an oven preheated to 200°C (top/bottom heat) for about 30 minutes on the middle rack.
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