Since we love diving into the cuisines of other nations, today we have brought you another Italian #recipe for your #Thermomix ®. A slim chicken breast fillet, hearty gratinated and rounded off with potatoes as a side dish. Well, who's coming with us to the Italian realm of indulgence?
Ciao, ciao your #country house team.
Preparation: 25 minutes
Cooking time: 30 minutes
INGREDIENTS
- 500g potatoes
- Salt
- 2 pieces of red pepper
- 800 g chicken breast fillet
- tomato
- pepper
- tbsp oil
- 1 1/2 teaspoons sweet paprika powder
- 1 teaspoon dried oregano
- 150 ml whipped cream
- 150 ml milk
- piece of eggs
- 100 g Italian. Hard cheese
- 2 stalks of basil
INSTRUCTIONS
Peel the potatoes and cut them in half lengthways and put them in the cooking basket. Fill the mixing bowl with salted water and cook the potatoes for 20 minutes/speed setting 2
In the meantime, clean and quarter the peppers. Halve the quarters lengthwise and cut into 3cm pieces. Cut the tomatoes into thin slices. Dice the chicken breast fillet into 4 cm pieces, season with salt and pepper.
Heat the oil in a large coated pan and fry the meat for 5-6 minutes until golden brown on all sides. Add the peppers and fry for 4-5 minutes. Season with paprika powder, oregano and a little salt. Preheat the oven to 200° degrees
Drain and drain the potatoes and mix with the meat, peppers and tomatoes. Put everything in a greased baking dish (approx. 30 x 20 cm).
Place the cheese in the mixing bowl and chop for 5 seconds/speed setting 8 and transfer. Pour the cream, milk and eggs into the mixing bowl and mix 3 seconds/speed 4, now mix in the cheese, salt and pepper. Pour the sauce over the potato-chicken mixture. Bake the casserole dish on the lowest rack for 30 minutes at 200°C with top/bottom heat.
Pick off the basil leaves and sprinkle them over the casserole.
