If you are tired of the monotonous "Meat in French" dish, but do not intend to give up the dish, then this recipe is definitely for you. This recipe was shared with me by my mother, and with her her mother, my grandmother and so on. Already many of my friends who came to visit me have appreciated this dish with dignity. And now when I come to one of them for a celebration, I notice this dish. All the ingredients are quite affordable and come with an inexpensive price tag. If you want to diversify your festive table, then it will be interesting for you!
The ingredients that we need: two minor chicken breasts, one onion and a pinch of salt and sugar, two tablespoons. apple cider vinegar, black pepper
paprika, dry garlic (you can also use regular garlic, this will not affect the taste of the dish in any way), four or six minor potatoes, two processed cheese, two large eggs, sour cream - as desired.
Today I am cooking a very appetizing warm dish. It is absolutely possible to serve, including on a festive table, your guests will definitely like this treat. Rich also tender chicken breast under a sensitive coat.
Boil the potatoes until cooked, add salt during cooking.
Cut the onion into thin half rings.
I also add salt according to a pinch of sugar. We knead the onion well directly in the bowl, so that it becomes softer.
I add two tablespoons of apple cider vinegar there and also throw the onion through.
I cut the chicken meat into thin pieces. In general, we need two minor chicken breasts.
I supplement salt, dark crushed pepper, red sweet paprika and garlic of your choice.
Add the onion directly together with the marinade. Stir well, also throw it through for about thirty minutes, but more correctly longer.
Grate boiled potatoes on a coarse grater.
In addition, I rub processed curds on a large grater. To make the curds easier to rub, less sticky, I anointed the grater plane with vegetable oil in advance. It is also possible to freeze cheese curds in the freezer.
Add two large eggs to the bowl you used. I mix everything without exception well.
I set the oven to warm up to 180 degrees. I spread the chicken breast in the lower layer.
We spread the whole potato-cheese mass obtained by us on top and distribute it equally.
It is possible to anoint with sour cream on top for a darker crust.
Twenty-twenty-five minutes at 180 degrees, I have an electric oven with convection, but as you understand, little depends on the oven. It is possible to serve to your table!
The rich tender chicken is also a velvety potato-cheese coat. A very tasty and fragrant dish!
