Chicken fillet in the oven with potatoes
3 servings
60 minutes
A fragrant dish with a delicate creamy taste - one of those "finger-licking good" dishes!
1
Wash the chicken meat, pat it dry with a paper towel, cut it into cubes of about 2x2x2 cm, sprinkle with salt and ground pepper, and mix well.
- Chicken breast fillet: 350 g
- Ground black pepper: 0.3 teaspoon
- Sea salt: to taste
2
Slice the peeled potatoes into thin, translucent rounds. It is advisable to use a food processor or a grater to ensure the thickness of the slices is uniform.
- Potato: 5 piece
3
Grate the hard cheese coarsely, cut the onion into feathers or half-rings, and pluck the thyme leaves from the stems. The preparation stage is complete; you can start layering.
- Hard cheese: 120 g
- Onion: 1 head
4
Place chicken meat in a greased fireproof container and spread it evenly across the bottom.
- Chicken breast fillet: 350 g
- Vegetable oil: 1 tablespoon
5
Cover the bird with onion slices.
- Onion: 1 head
6
Then lay the potato 'chips' in tight rows, sprinkle with salt, pepper, and Italian herbs.
- Potato: 5 piece
- Sea salt: to taste
- Ground black pepper: 0.3 teaspoon
- Italian herbs blend: 0.5 bunch
7
Fill almost to the top with cream. To reduce fat and calories, choose milk.
- Cream: 250 ml
8
Scatter pieces of butter all around the perimeter and generously sprinkle with cheese shavings.
- Butter: 40 g
- Hard cheese: 120 g
9
Finally, spread the rosemary leaves, cover with a sheet of foil leaving some space free, and place in a preheated oven at 200-220 degrees. Roast the chicken under the potatoes, reducing the temperature to 180 degrees for 40-50 minutes. Five minutes before finishing cooking, remove the foil and allow the cheese crust to brown.
- Rosemary: to taste
10
Serve chicken fillet under potatoes, of course without a side dish, accompanied by fresh herbs, vegetables, and/or pickles.
