Chicken Julienne in Portobello with Baked Potatoes and Caprese

Main Dishes | European cuisine

⏳ Time

50 minutes

🥕 Ingredients

🍽️ Servings

Description

Chicken Julienne in Portobello with Baked Potatoes and Caprese

Ingredients

Porcini Mushrooms - 1 piece
Skin-On Chicken Breasts - ½ piece
Melted Cheese - 1.1 oz
Cream - 1 fl oz
Salad Potatoes - 2 pieces
Milk - 7 fl oz
Marinated cherries - 2 pieces
Salt - to taste
Ground Black Pepper - to taste
Nutmeg - to taste
Tomatoes - 5.3 oz
Melted Cheese - 3.5 oz
Basil - to taste

Step by Step guide

Step 1

Remove the stem from the portobello, scoop out the cap with a spoon, and finely chop the removed parts of the mushroom. Sauté them.

Step 2

Boil the chicken breast in water, and the potatoes in milk (add salt, white pepper, and nutmeg at the end of cooking).

Step 3

Finely chop the chicken, add the portobello, cream, salt, and white pepper, and simmer until thickened. Fill the portobello cap with the chicken and mushrooms, and sprinkle with grated cheese.

Step 4

Bake for 5–7 minutes at 356°F. Add the potatoes to the baking tray, garnish the portobello with cherry tomatoes, and place under the grill for 3–4 minutes.