Cheese-Filled Chicken in Tomato Sauce with Crushed Potatoes - Ostfylld kyckling i tomatsås med krossad potatis

CHEESE-FILLED CHICKEN IN TOMATO SAUCE

WITH CRUSHED POTATOES

Ostfylld kyckling i tomatsås med krossad potatis

Serves 4

4 chicken fillets

salt, pepper

4.4 oz mozzarella cheese

0.4 cup flour

2 eggs

0.4 cup dried breadcrumbs

2 tablespoons butter

1.6 cup ready-made tomato sauce

(or home-made)

0.6 cup heavy cream

2 tablespoons concentrated

chicken fond

0.4 cup grated Parmesan cheese

2 tablespoon chopped parsley

Crushed potatoes:

1 lb 12 oz new potatoes, boiled

1.7 oz butter

1 garlic clove

½ red chilifruit

0.4 cup grated Parmesan cheese

For serving:

salad

Preheat oven to 347.

Cut a deep pocket in each chicken fillet and flavor with salt and pepper. Divide grated mozzarella in the pockets and push them shut. Secure with toothpicks if necessary. Coat the fillets first in flour, then in beaten egg and last in breadcrumbs. Fry the chicken on both sides in a frying pan with butter until nicely colored.

Mix 2/3 of the tomato sauce with cream and chicken fond and pour in an oven-proof pan. Put the chicken on the tomato bed, pour on remaining sauce and sprinkle with cheese and basil. Cook the chicken in the oven for about 30 minutes. Make sure it's cooked through. Leave under aluminum foil while you make the potatoes.

Crushed potatoes:

Place the boiled potatoes on a paper-lined baking plate. Press them with a fork so they're crushed. Stir room-tempered butter, grated garlic and chopped chili and dab this over the potatoes. Sprinkle with Parmesan cheese. Bake in the upper part of the oven until nicely colored at 482F, approx 10 minutes.

Serve with a salad.

Enjoy!

Bella