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Potato casserole with chicken fillet and tomatoes

0
519
Kitchen Russian
Calorie content 73.7 kcal
Portions 2 port.
Cooking time 110 minutes
Proteins * 6.2 gr.
Fats * 6.3 gr.
Carbohydrates* 4.7 gr.
* per 100 gr. product
Potato casserole with chicken fillet and tomatoes
Content

A simple version of a hearty potato casserole with a slightly sour taste. The dish turns out to be low in calories and is suitable for a light dinner for two with a glass of wine.

Ingredients

Cooking process

step 1 out of 8
Wash the chicken fillet and cut into small pieces. Beat each piece and sprinkle with spices and salt.
step 2 out of 8
Peel the garlic and chop finely with a knife. Fold the meat and garlic into a deep bowl, cover with kefir. Refrigerate the meat for half an hour.
step 3 out of 8
Cut the potatoes into thin slices, season with salt and stir. Cut the onions into half rings.
step 4 out of 8
Wash the tomatoes and cut into thin slices.
step 5 out of 8
Lubricate the mold with vegetable oil, lay out the first layer of potatoes.
step 6 out of 8
Spread the onion and chicken over the potatoes.
step 7 out of 8
Then add a layer of tomatoes. Mix the grated cheese with the marinade left after the chicken meat and put the resulting mass on the tomatoes.
step 8 out of 8
Place the dish in the oven. Cook the casserole for 60-80 minutes at 180-190 degrees. Divide the dish into portions and serve.

Bon Appetit!

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