Wednesday, 22 June 2016

Potato Rösti filled with Chicken and Cream Cheese

Potato Rösti filled with Chicken and Cream Cheese

Braised Chicken Breasts with Rosemary

1 boneless chicken breast diced
1 small onion
1 tomato
2 cups of water
2 tbsp olive oil

In a medium pan , heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent. Add the tomatoes, salt and pepper. Saute until are soft, about 10 minutes. Add the chicken breasts and rosemary, and simmer uncovered over low heat until cooked, about 30 minutes.
(Serves 2)

6 Yukon gold potatoes
1 braised chicken breasts
Cream cheese  
4 tablespoons unsalted butter or olive oil
Kosher salt and freshly ground pepper

Boil the potatoes about few minutes avoiding overcooking. Peeled and let cool. Shred potatoes on the large holes of a box grater. Toss with salt in a medium bowl. Season with pepper. Divide into four equal parts.
In a non-stick saute pan melt 1/2 a tablespoon of butter. Spread into a thin layer in the pan add the chicken and cream cheese and cover with another thin layer. Brown for 5 to 7 minutes. Invert the rösti onto pan lid and remove pan from heat. Add additional 1/2 tablespoon of butter to the preheated pan. Slide rösti into pan raw side down and brown for an additional 5 to 7 minutes. Remove to a rack and hold in a warm oven. Repeat previous steps for remaining potato mixture.

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