Chicken Fillet – Potato – Gratin
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 400 g potato (s)
- 2 small zucchini
- 2 stalk / s basil
- 240 g chicken breast fillet (s)
- 1 teaspoon vegetable oil
- nutmeg
- salt and pepper
- 1 tablespoon flour
- 200 ml milk, low-fat 1.5% fat
- 5 tablespoon water
- 1 pinch vegetable stock, instant
- 2 tablespoon cheese, grated up to 30% fat
Print Recipe
Pin Recipe Instructions
- Boil the potatoes in salted water for about 20 minutes. Cut the zucchini into thin slices. Put some basil leaves aside for garnish, finely chop the rest.
- Wash the chicken breast fillet and pat dry and fry in the hot oil for about 3 minutes on each side, season and remove.
- Sweat the flour in the frying fat, stir in the milk and water and bring to the boil. Season with nutmeg, stock powder, salt and pepper and stir in the cut basil. Rinse, peel and slice the potatoes and layer them in a baking dish with the zucchini slices. Cut the chicken breast fillet into slices and place in the center of the potato and courgette fan. Spread the sauce and cheese on top and bake in the oven (fan oven approx. 175 ° C, electric stove approx. 200 ° C) for approx. 20 minutes. Garnish with the basil leaves that have been set aside.
- WW- 7P per serving
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