From Newsgroup: rec.food.cooking

Efiu French-Style Chicken with Potato, Tomato and Cheese

" Ingredients:

For the chicken:
* Chicken breast " 1 whole
* Salt " to taste
* Chicken seasoning " to taste
* Ground black pepper " optional, to taste

For the topping:
* Potato " 1 piece
* Tomato " 1 piece
* Onion " 1 piece
* Mayonnaise or sour cream " 2 tbsp
* Dutch cheese " 120 g
* Fresh herbs " to taste
* Salt " to taste
* Chicken seasoning or spices " optional, to taste

" Preparation:

1. Prepare the chicken breast. Cut it into several thin fillets or cutlets.

2. Place the chicken pieces in a bowl or on a plate.

3. Season the chicken with salt and chicken seasoning on both sides.

4. Arrange the seasoned chicken pieces in a baking dish.

5. Peel the potato and grate it on a coarse grater.

6. Finely chop the onion.

7. Dice the tomato into small pieces.

8. Place the grated potato, onion, and tomato in a bowl.

9. Add mayonnaise or sour cream.

10. Add chopped fresh herbs.

11. Season lightly with salt and spices, then mix everything well.

12. Spread the potato-tomato mixture evenly over the chicken pieces.

13. Grate the Dutch cheese.

14. Sprinkle the grated cheese generously over the top.

15. Bake in a preheated oven at 180-#C for about 30-35 minutes, or until the chicken is fully cooked, the potato is tender, and the cheese is melted and golden.

16. Let the dish rest for a few minutes before serving.

17. Serve hot with salad, rice, vegetables, or as a main dish on its own.

" Notes:

* The video shows the potato being grated and mixed with tomato, onion, mayonnaise or sour cream, and herbs before being spread over the chicken.

* This is not rCLFrench meatrCY in the classic beef or pork sense. It is a chicken version of the popular Eastern European-style baked meat dish with vegetables, mayonnaise or sour cream, and cheese.

* Cut the chicken into thinner pieces so it cooks evenly under the topping.

* Grated potato should be spread in a thin layer so it has time to cook through.

* If the grated potato releases a lot of liquid, squeeze it lightly before mixing with the other topping ingredients.

* Use either mayonnaise or sour cream. Mayonnaise gives a richer, more golden topping, while sour cream makes the dish a little lighter.

* Dutch cheese can be replaced with Gouda, Edam, mozzarella, cheddar, or another good melting cheese.

* Do not add too much salt because the cheese and chicken seasoning may already be salty.

* If the cheese browns too quickly, cover the dish loosely with foil and continue baking until the chicken is done.

* The chicken is fully cooked when the internal temperature reaches 165-#F / 74-#C.

* Letting the dish rest for a few minutes makes it easier to serve neatly.

'Summary:

* Chicken breast means boneless, skinless chicken breast.

* Dutch cheese usually means a mild semi-hard cheese, similar to Gouda or Edam.

* This dish is similar to baked chicken cutlets topped with a creamy potato, tomato, onion, herb, and cheese mixture.

* rCLFrench-style meatrCY is a common name in Eastern European home cooking, but it is not a traditional French recipe.

Prep video below


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