Layered chicken and potatoes

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Buttery chicken and potato dish.

Preparation time: 15 mins
Cooking time: 30 mins

Serves: 4


8 peeled kipfler potatoes
1 tbsp oil
1 washed and sliced leek
3 sliced chicken breast fillets
300mL cream
1 tbsp tomato paste
1 egg
1/2 cup grated parmesan cheese


Partially boil potatoes in boiling water and drain well. Cut into 1 cm thick clices. Set aside for later. Heat oil in a frying pan. Saute leeks for 2 mins or until just tender. Cook chicken in batches until golden. Drain off any excess liquid. Season to taste. Place a layer of potatoes in the base of a 2L casserole dish. Spoon half of the chicken over the potatoes. Repeat layers, finishing with potatoes. Pour overcombined cream, tomato paste and egg. Sprinkle with cheese. Bake for 30 mins or until golden in a 180 degree centigrade oven.

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