Mashed potato casserole

Ingredients for 4 servings:

• 1 sachet of mashed potato powder (ready-made product for 4 servings)
• 3 servings of chicken breast fillet(s)
• 1 cup of crème légère with herbs
• 5 large tomatoes (vine tomatoes)
• 1 m.-large zucchini, sliced
• 150 g cheese, grated (Emmental)
• 5 tbsp olive oil
• herbs, mixed Italian
• salt and pepper
• nutmeg
• 1 large onion(s), cut into rings
• 1 garlic clove(s)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Chicken breast in tomato sauce topped with mashed potatoes

First, peel the tomatoes. To do this, cut the tomatoes twice all the way around with a sharp knife, just deep enough to make a small cut in the skin. Then simply place the tomatoes in very hot water (I always use boiling water from the kettle) for about 2 minutes and then shock them in a sieve under cold running water. This makes it easy to peel off the skin. Then quarter the tomatoes and remove the seeds and any liquid. Blend the hard parts of the tomatoes with a little salt, pepper, herbs, the garlic clove, and the crème légère using a hand blender. This is the sauce for the casserole. Now cut the chicken breast fillets into 2-3 slices each and toss them in a mixture of herbs, a little salt, pepper, and 3 tablespoons of olive oil. Heat the remaining 2 tablespoons of oil in a non-stick pan and briefly sear the fillets, then transfer them to a casserole dish. Add a layer of zucchini slices and then onion rings. Now the sauce is spread on top. Prepare the mashed potatoes according to the package instructions, season with nutmeg, and spread evenly over the ingredients in the dish. If you want to put in a little more effort, you can of course use homemade mashed potatoes; it tastes even better. Then the casserole goes into the oven at 180°C fan/convection oven. After 30 minutes, sprinkle the cheese on top and bake for another 25 minutes.