Since we love to delve into the cuisines of other nations, today we have another Italian #recipe for your #Thermomix ® with us. A lean chicken breast fillet, heartily gratinated and rounded off with potatoes as a side dish. Well, who's coming to the Italian realm of pleasure?
Ciao, Ciao your #Landhaus team.
Preparation: 25 minutes
Cooking time: 30 minutes
INGREDIENTS
- 500 g potatoes
- salt
- 2 red peppers
- 800 g chicken breast fillet
- tomato
- pepper
- tablespoon oil
- 1 1/2 tsp sweet paprika powder
- 1 tsp dried oregano
- 150 ml whipping cream
- 150 ml milk
- Piece of eggs
- 100 g Italian hard cheese
- 2 stalks basil
INSTRUCTIONS
Peel the potatoes, cut in half lengthways and place 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 3 cm pieces. Cut the tomatoes into thin slices. Cut the chicken breast fillet into 4 cm cubes, season with salt and pepper.
Heat the oil in a large non-stick frying pan and fry the meat for 5-6 minutes until golden brown all over. Add the peppers and fry for 4-5 mins. Season with paprika powder, oregano and a little salt. Preheat the oven to 200° degrees
Drain the potatoes and mix with the meat, peppers and tomato. Place everything in a greased casserole dish (approx. 30 x 20 cm).
Put the cheese into the mixing bowl and chop for 5 seconds/speed setting 8 and decant. Pour the cream, milk and eggs into the mixing bowl and mix for 3 seconds/speed setting 4, then mix in the cheese, season with salt and pepper. Pour the sauce over the potato and chicken mixture. Bake the casserole dish on the lowest shelf for 30 minutes at 200° C with top/bottom heat.
Pluck the basil leaves and sprinkle over the casserole.
