Potato Cream and Crispy Chicken Breast in Crust

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

1 egg

100 g of Parmigiano Reggiano

Chives

Rosemary

Extra virgin olive oil

Salt

Pink pepper

Black pepper

Description

If on cold autumn days you feel like tasting a dish with an enveloping flavor, try the potato cream and crispy chicken breast in crust, the perfect comfort food to warm up autumn evenings. In this preparation, the hot potato cream is delicate and enveloping, while the chicken and puff pastry give crunchiness to the dish.

The recipe for potato cream and crispy chicken breast in crust is perfect to be served on the occasion of a dinner with friends or a Sunday lunch, better if accompanied by a glass of wine.

Easy and quick to prepare, here is the complete recipe for potato cream and crispy chicken breast in crust!

Chicken Breast

Procedure

In a pan sauté the chopped onion in extra virgin olive oil. Peel the potatoes, cut them into pieces and add them to the sauté. Lightly brown the potatoes adding a sprig of rosemary, then cover with water, adjust the salt and pepper and cook. When the potatoes will fall apart, blend them with the blender.

Wash the chives and cut them with kitchen scissors. In a large non-stick pan, brown a clove of garlic and a sprig of rosemary in extra virgin olive oil. Cut the AIA Chicken Breast into strips and add them to the pan. Sauté the chicken, adjust the salt and pepper and deglaze it with very little still white wine.

At this point put the potato cream in the cocotte, add the chicken in the center and cover with a braid of puff pastry, brush with the beaten egg and add the black sesame.

Bake the cocotte at 170°C for 10 minutes until the puff pastry is crispy and amber. Remove the cocotte from the oven and decorate with chives, freshly ground black pepper and flakes of Parmesan.

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