Chicken fillet with gratin mashed potatoes
Sometimes I really don't know what to cook when I get tired of the same dishes. I had a piece of chicken breast and wanted to make something more special, not just fried or boiled chicken. The idea of gratin mashed potatoes seemed simple, but definitely tastier than the classic version, and the combination with a little cheese and ham on top solved my meal without much effort. Quick info Total time: about 15-20 minutes preparation + 40-45 minutes baking Preparation time: 15-20 minutes, plus overnight marinating Cooking/baking time: 25 minutes for chicken + 15-20 minutes for gratin Servings: 2 Difficulty: easy to medium (a little patience is needed for marinating) Recipe type: main dish, good for lunch or dinner Ingredients For chicken and marinade: 1 chicken fillet (boneless chicken breast) 2 tablespoons oil 2 tablespoons wine 1 teaspoon sweet paprika 1/2 teaspoon dried parsley a pinch of dried basil salt, pepper (to taste) 1 clove of garlic For mashed potatoes: 4 medium potatoes salt butter (about 1-2 teaspoons) a little milk (just enough to make the mash creamy) For gratin: 2 tablespoons grated cheese 2 slices of ham Preparation method 1. Prepare the marinade for the chicken. Wash the chicken fillet and pat it dry with a paper towel. In a bowl, mix the oil, wine, paprika, parsley, basil, salt, pepper, and the clove of garlic cut into thin slices. Place the chicken in this mixture and cover it well. Put the bowl in the fridge for at least a few hours, ideally overnight, to let the flavors penetrate well. 2. Bake the chicken. The next day (or after marinating as long as you could), take the chicken out of the fridge. Tear off a piece of baking paper large enough to wrap the meat. Place the chicken on the paper and wrap it tightly. Place it in a tray and bake in the oven at medium temperature (180°C, if you have a thermostat oven) for 25 minutes. 3. Make the mashed potatoes. Peel the potatoes, cut them into cubes, and boil them in cold water. Add salt after the water starts to boil. When they are well cooked, drain the water, add butter and a splash of milk, then mash them until you get a creamy mash. Taste and add more salt if needed. 4. Assemble and gratin. Grease a small heat-resistant dish (a yena or ceramic dish) with a little oil. Place the mash and level it. Remove the chicken from the baking paper and place it on top of the mash, pressing gently. Cut the ham into small pieces and scatter it around the chicken. Sprinkle the grated cheese on top. 5. Final gratin. Put the dish in the oven, this time at a slightly higher temperature (200°C), for 15-20 minutes, just enough to brown nicely on top. The cheese should form a slightly golden crust, but the mash should not dry out. 6. Serve immediately. Take the dish out when everything is browned and the cheese is melted. Eat while it's hot. Why I make this recipe often It's easy to prepare with readily available ingredients. The marinade for the chicken changes the classic taste, and the gratin mashed potatoes with cheese and ham are filling and work well in a single dish. It's perfect when I want something more substantial than fried chicken, but without complications. Tips and variations Tips If you have time, let the chicken marinate overnight for better flavor. Don't overdo it with the milk in the mash, otherwise it will be too liquid and won't hold well for gratin. Use cheese with a stronger flavor if you want a more aromatic crust. Substitutions You can use turkey breast instead of chicken. The wine in the marinade can be omitted if you don't have it or don't want to use alcohol. The ham can be replaced with bacon or omitted entirely for a non-smoked meat version. Variations You can add a few chopped green onions to the mash before gratin for extra flavor. If you want, add a thin layer of feta cheese over the mash before placing the chicken for a different taste. The grated cheese can be mixed directly into the mash if you want it to be more 'cheesy'. Serving ideas The dish is quite complete, but you can add a simple salad of tomatoes or cucumbers on the side. For an extra freshness, drizzle everything with a little lemon at the end, if you like the combination. It works well as a lunch meal, but also for dinner if you want something warm and quick. Frequently asked questions 1. Can I use pre-sliced chicken breast? Yes, but shorten the baking time by a few minutes to avoid drying it out. 2. Can I marinate the chicken for less time if I'm short on time? Yes, but it will be less flavorful. A minimum of 1 hour is useful if you don't have time for overnight. 3. What if I don't have a yena dish? Any small heat-resistant dish (ceramic or metal) will work, just make sure it’s not too big compared to the amount of mash. 4. Can I use sweet potatoes for the mash? You can, but the final taste will be different, sweeter. It won't be exactly the same result, but it works. 5. If I don't have cheese, can I use another type of cheese? Yes, you can use hard cheese that melts (edam, gouda, hard mozzarella), but not soft cheeses that run too much. Nutritional values Estimate for one serving: 400-500 kcal, 35-40g protein, 18-20g fat, 30-35g carbohydrates. Most of the calories come from chicken, mash, cheese, and ham. Balanced between protein and carbohydrates. The ham and cheese increase the fats, but you can easily adjust the quantities. Storage and reheating It's best to eat the dish fresh while it's hot. If there are leftovers, you can store them in the fridge for 1 day, covered. When reheating, place the dish in the oven for a few minutes or in the microwave, but the mash will be a bit denser. I do not recommend freezing because the texture of the mash and the meat changes.
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