Cheesy Chicken with Mashed Potatoes
Start by cutting the potatoes in half, in half again, and into smaller pieces.Transfer them to a large pot and add enough water to cover everything.Turn on the heat, set it to high and let them cook for 15 minutes.In a large skillet over medium to low heat, add a drizzle of olive oil.Add the bell peppers cut into small cubes and sauté everything very well until slightly wilted.Once the potatoes are cooked, drain off all the water and transfer them to a large bowl.Next, add the milk, the salt, a pinch of black pepper and mash everything very well until it becomes a smooth puree.Add the sautéed peppers we prepared earlier and mix to combine.Transfer this mixture to a medium baking dish, arrange it evenly and set aside.In a medium bowl, add the heavy cream, the mustard, the salt, a pinch of black pepper, the garlic powder, the turmeric, a drizzle of olive oil and mix everything very well until combined.Now make shallow diagonal cuts on the chicken breasts then make shallow cuts diagonally in the opposite direction.Next, dip the chicken breasts into the mixture we prepared and transfer them to the baking dish with the mashed potatoes.Cover with aluminum foil, take the baking dish to a preheated oven at 180° C (350° F) and bake for 50 minutes.After this time has passed, add the grated mozzarella.Place it back in the oven and bake for another 15 minutes or until the cheese is golden brown.Serve.
Ingredientes
- 3 Potatoes
- Olive Oil
- 1 Green Bell Pepper
- 1 Red Bell Pepper
- 1 Yellow Bell Pepper
- 30ml of Milk
- 1 Teaspoon of Salt
- 1 Pinch of Black Pepper
Chicken
- 2 Packs of Heavy Cream (200g Each)
- 4 Tablespoons of Mustard
- 1 Teaspoon of Salt
- 1 Pinch of Black Pepper
- 1 Teaspoon of Garlic Powder
- 1 Teaspoon of Turmeric
- Olive Oil
- 3 Chicken Breasts
- 200g of Grated Mozzarella Cheese
Modo de Fazer
Start by cutting the potatoes in half, in half again, and into smaller pieces.
Transfer them to a large pot and add enough water to cover everything.
Turn on the heat, set it to high and let them cook for 15 minutes.
In a large skillet over medium to low heat, add a drizzle of olive oil.
Add the bell peppers cut into small cubes and sauté everything very well until slightly wilted.
Once the potatoes are cooked, drain off all the water and transfer them to a large bowl.
Next, add the milk, the salt, a pinch of black pepper and mash everything very well until it becomes a smooth puree.
Add the sautéed peppers we prepared earlier and mix to combine.
Transfer this mixture to a medium baking dish, arrange it evenly and set aside.
In a medium bowl, add the heavy cream, the mustard, the salt, a pinch of black pepper, the garlic powder, the turmeric, a drizzle of olive oil and mix everything very well until combined.
Now make shallow diagonal cuts on the chicken breasts then make shallow cuts diagonally in the opposite direction.
Next, dip the chicken breasts into the mixture we prepared and transfer them to the baking dish with the mashed potatoes.
Cover with aluminum foil, take the baking dish to a preheated oven at 180° C (350° F) and bake for 50 minutes.
After this time has passed, add the grated mozzarella.
Place it back in the oven and bake for another 15 minutes or until the cheese is golden brown.
Serve.
