Tired of the same old chicken and potato routine? Craving a dish that’s both satisfying and effortless? Look no further than this ingenious recipe! It features a clever vegetable peeler trick that transforms humble potatoes into delicate ribbons, and it all comes together in a single pan without ever needing to turn on the oven.
Imagine: tender, juicy chicken breast nestled amongst a bed of ultra-thin potato slices, all enveloped in a creamy, cheesy blanket of goodness. This dish is not only flavorful and versatile, but it also boasts the added benefit of being quick and easy to prepare. No preheating, no fuss, just simple, wholesome ingredients and a clever technique for a meal that’s sure to impress.
So, ditch the oven, dust off your vegetable peeler, and get ready to experience the magic of this unique and delicious chicken and potato dish!
Ingredients
For the potato base:
- 300 g (10.6 oz) potatoes
- 400 ml (13.5 fl oz) water
- 1 egg
- 30 g (1 oz) flour
- 3 g (0.11 oz) salt
- 2 g (0.07 oz) black pepper
For the chicken and filling:
- 300 g (10.6 oz) chicken breast
- 20 ml (1.7 fl oz) oil
- 100 g (3.5 oz) mozzarella cheese
- 1 egg
- 50 g (1.76 oz) grated cheese
- Optional: 2 onions, chopped (not included in original recipe)
Instructions
Prepare the potato base:
- Wash and peel the potatoes. Here’s the vegetable peeler trick: instead of using a knife, use a vegetable peeler to create thin potato slices. This ensures even cooking and a delicate texture.
- In a pot, bring the water to a boil. Add the potato slices and cook for 5-7 minutes, or until tender. Drain the water and set the potatoes aside.
Cook the chicken:
- Cut the chicken breast into thin strips.
- Heat the oil in a pan over medium heat. Add the chicken and cook until golden brown and cooked through, about 5-7 minutes.
Combine the filling:
- In a bowl, whisk together the egg and grated cheese.
- Add the cooked chicken and cooked potato slices to the cheese mixture and stir gently to combine.
Assemble and cook:
- In a preheated pan over low heat, pour the chicken and potato mixture. Spread it evenly.
- Top with the mozzarella cheese slices and the optional chopped onions (if using).
- Cover the pan and cook for 10 minutes on low heat, or until the cheese is melted and bubbly.
- Flip the mixture carefully using a spatula and cook for an additional 5 minutes until golden brown on the bottom.
Tips
- Feel free to adjust the spices to your taste. You can add additional herbs like paprika, garlic powder, or Italian seasoning.
- For a richer flavor, use chicken broth instead of water when cooking the potatoes.
- This recipe is easily customizable. You can add other vegetables like mushrooms, peppers, or broccoli to the filling.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Enjoy this oven-free, flavorful dish that’s perfect for a busy weeknight or a casual weekend lunch!
