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- Ingredients
- Recipe
- English Potato1 kg
- Chicken breast1 unit(s)
- Grated Parmesan50 g
- Mozzarella100 g
- Onion1 unit(s)
- Pepper1 unit(s)
- Tomato Extract1 cup
- Salt1 coffee spoon
- Lemon1 unit(s)
- Margarine1 tablespoon
- Sour cream200 ml
- Let's make the filling: Season the chicken breast with lemon and salt and let it marinate for about 40 minutes. After put it in the pan with a thread of olive oil and let it brown, then put the chopped onion and peppers, sauté, add the tomato extract with 1 glass of water and let it cook until cooked. (About 20 minutes or so). Let it cool and pass in the processor or shred. Reserve!
- Cook the potatoes until they are very soft, drain and transfer to a bowl and add the salt, margarine and the cream, mash well until it becomes a puree.
- In the refractory place a layer of the puree, cover with stuffing and finish with the rest of the puree. Sprinkle the grated mozzarella and Parmesan on top, put it in the oven to brown for about 20 minutes. Ready!!!
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