John Myers
Potato – Chicken Breast Fillet – Gratin
The perfect potato – chicken breast fillet – gratin recipe with a picture and simple step-by-step instructions.
- 650 g Potato
- 450 g Chicken breast fillet
- 250 ml Rama Cremefine 15%
- 250 ml Low fat milk
- 12 Snack tomatoes, red and yellow
- Sea salt from the mill
- Allspice dEspelette
- Sweet paprika
- Garlic freeze-dried from the mill
- 100 g Grated cheddar cheese
- 100 g Grated mozzarella
- 3 teaspoon Finely chopped parsley
- Peel the potato, cut into slices / slice and place in cold water.
- Rinse the meat briefly, pat dry, season with salt, a little garlic, paprika and allspice déspelette and fry briefly in a pan, on both sides. Take out, let cool down briefly and cut into thin strips. Cut the gravy from the meat and add it to the sauce.
- Snack Wash tomatoes, cut in half and remove the seeds.
- Mix the cream with the milk and season with salt, paprika, a little garlic and parsley.
- Grease the casserole dish a little and begin to layer with two layers of potato slices and add a little salt. Spread the meat over it, spread the tomato halves and sprinkle with a little cheese. Finally, cover with the remaining potato slices again.
- Spread the sauce over it and sprinkle with some of the grated cheese. Place in the oven at 180 ° C hot air for 30-40 minutes and then spread the rest of the cheese over it and leave it in the oven for another 15 minutes. Test whether the potatoes are done and then just enjoy.
- Bon appetit !!! Bom Apetite !!!
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