Potato moussaka with chicken breast

Name: Potato moussaka with chicken breast - Stana O.
Ingredients: For the meat filling; I used: 1 onion; 2 carrots; a large chicken breast; 3 tablespoons of tomato sauce with basil (Barrila); 2 egg whites; a small bunch of fresh parsley; the core from a slice of bread soaked and well squeezed; salt; pepper; a little oil for frying. For the béchamel sauce; I used: 30 g butter; 350 ml milk; 50 g flour; 2 egg yolks; salt; pepper. I also used: 6 large potatoes; butter to grease the tray; 2 tablespoons of breadcrumbs; 3 tablespoons of grated cheese; parsley leaves for decoration.

Diverse - Potato moussaka with chicken breast by Stana O. - Recipia

Potato Moussaka with Chicken Breast: a savory and comforting dish, perfect for family meals. This simple yet delicious recipe combines layers of golden potatoes and chicken meat in a way that will delight any food lover. Here’s how to prepare it step by step. Preparation time: 30 minutes Baking time: 40 minutes Total: 1 hour and 10 minutes Servings: 4 Ingredients: - 1 kg of potatoes - 500 g chicken breast - 1 large onion - 2 carrots - 2-3 cloves of garlic - 200 ml tomato juice (or fresh crushed tomatoes) - 100 g grated cheese (optional) - 2-3 tablespoons olive oil - Salt and pepper to taste - 1 teaspoon dried thyme (or fresh, if available) - 1 teaspoon sweet paprika - 1 egg (optional, for added consistency) Step 1: Preparing the ingredients Start by peeling the potatoes and slicing them thinly (about 3 mm thick). You can slice them with a sharp knife or, more easily, with a slicer. To prevent oxidation, you can place them in a bowl of cold water. For the filling, chop the onion, carrots, and chicken breast. If you don’t have a food processor, you can use a grater for the carrots and cut the meat into small cubes. Step 2: Cooking the filling In a large skillet, heat the olive oil over medium heat. Add the onion and carrots, sauté for a few minutes until translucent. Then, add the chopped chicken breast and sauté until the meat is well cooked. Add the crushed garlic, tomato juice, thyme, sweet paprika, salt, and pepper. Let the mixture simmer on low heat for 10 minutes, stirring occasionally. Step 3: Assembling the moussaka Preheat the oven to 180 degrees Celsius. In a heatproof dish, place a layer of potatoes, followed by a layer of chicken filling. Continue with another layer of potatoes, then cover with the remaining filling. The final layer will be potatoes, which you can brush with a beaten egg for a golden and appetizing crust. If desired, you can add grated cheese on top for an even richer taste. Step 4: Baking Cover the dish with aluminum foil and place it in the oven for 30 minutes. After that, remove the foil and let it bake for another 10-15 minutes, until the potatoes are golden and crispy. Step 5: Serving Let the moussaka cool for 10 minutes before slicing. Serve it warm, alongside a fresh vegetable salad. A personal touch would be to add a few fresh parsley leaves on top for an extra splash of color and freshness. Variations: You can replace the chicken breast with pork or beef, and instead of potatoes, you can use zucchini for a lighter version. You can also experiment with spices like oregano or rosemary, depending on your preferences. This potato moussaka with chicken breast is a quick and tasty recipe, perfect for a family dinner or a weekend lunch. Enjoy every bite!

Category: Diverse Author: Stana O. Views: 1 Date: 06.10.2024

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