Creamy potatoes and crisp chicken breast in a pastry crust
Here is the recipe for creamy potatoes and crisp chicken breast in a pastry crust!
Sliced Chicken Breast
Difficulty:
EASYServes:
4Cooking time:
Preparation time:
Total time:
Ingredients
1 pack of AIA chicken breast
Half an onion
3 potatoes
Half a glass of still white wine
1 roll of puff pastry
Black sesame seeds
1 egg
100 g Parmigiano Reggiano cheese
Chives
Rosemary
Extra virgin olive oil
Salt
Pink pepper
Black pepper
Preparation
If, on a cold Autumn day, you feel like something really tasty, why not try this recipe for creamy potatoes and crisp chicken breast en croute, the perfect comfort food for warming up a chilly autumn evening. In this dish the hot creamy potatoes have a subtle and enticing flavour while the chicken and puff pastry add an element of crunchiness.
This recipe for creamy potatoes and chicken breast in a puff pastry crust is ideal for serving at a dinner party with friends or for Sunday lunch, even better when accompanied with a nice glass of wine.
Quick and easy to prepare, here is the full recipe for creamy potatoes and crisp chicken breast en croute!
Gently fry the chopped onions in extra virgin olive oil. Peel the potatoes and cut them into smallish pieces. Gently fry the potatoes adding a sprig of rosemary, and then cover with water, salt and pepper to taste and cook until soft. When the potatoes start to disintegrate, blend them using a hand blender.
Wash the chives and cut them with the kitchen scissors. In a large non-stick frying pan, gently fry the garlic clove and a sprig of Rosemary in extra virgin olive oil. Cut the AIA Chicken breast into strips and add these to the pan. Toss the chicken, add salt and pepper to taste and, finally, sprinkle the chicken with a very small amount of white wine, and continue cooking until it evaporates.
Now put the creamed potatoes in a cocotte, place the chicken in the middle and cover with a puff pastry braid. Pop the cocotte in the oven and bake at 170°C for 10 minutes until the pastry is crisp and golden. Remove the cocotte from the oven and sprinkle with chives, freshly ground black pepper and Parmesan shavings.
