LAYERED CHICKEN BREASTS AND POTATOES
1-2
Portions
25 min
Prepping
30 min
Cooking
Recipe
Medium
Ingredients
LAYERING
- 1 large potato
- 1/4 red onion, finely chopped
- 2 slices of 1608 Charlevoix cheese
- A few sage leaves
- Salt and pepper to taste
VERDURETTE
- 1 cup (250 ml) of rocket
- 2 tbsp. (30 ml) olive oil
- 1/4 lemon, grilled
- 6 cherry tomatoes
- Salt and pepper to taste
COOKING INGREDIENTS
- 2 tbsp. (30 ml) of butter
Directions
Click the steps to erase them.
PREPARATION
- Pour the olive oil into a metal container. Using a pair of tongs, select a piece of glowing coal and place it in the olive oil. Allow to burn for 10 to 15 minutes. Allow flame to self-extinguish. Set aside.
- Flatten the chicken breast in plastic film with a dough roller or a meat flattener. Season with salt and pepper and set aside.
- Using a mandolin, slice the potato and red onion. Set aside.
- Begin layering on a spatula of about 3 inches by 8 inches. Layer half of the potatoes, one on top of the other, forming about a third of a fan. Season with salt and pepper. Add the cheese, and then the sage leaves. Add the sliced red onion and chicken breast on top.
- Grill the lime. Add butter to the cooking plate. Place the layering, potato side down, on a medium-hot griddle for 12 to 15 minutes to get a nice colour. Using another spatula, turn quickly on the breast side to finish cooking, for 6 to 8 minutes. Season with salt and pepper.
- Using a bowl, combine the ingredients for the verdurette. Set aside.
- Serve the layering with its verdurette and grilled lime.
Tips
Reach a temperature of 165°F (74°C) inside when cooked.Make sure the griddle is not too hot, to obtain a golden-brown colour.
Be sure to use the largest slices of potato.