Jalapeno Chicken with Potato Boulangere
This dish has been optimized for 8 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here
Step 11 Min
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Step 61 Min
Step 1 of 6
Marinate the chicken with the garlic, lemon juice , salt and white pepper for almost half an hour.
Step 2 of 6
Prepare the béchamel sauce by combining MAGGI® Béchamel Mix with the milk; bring to boil while stirring.
Step 3 of 6
Sauté the onion, garlic, and peppers in corn oil for 4 to 5 minutes. Add the white vinegar and simmer for 5 minutes, then add the béchamel and simmer for another 5 minutes. Puree in a food processor and set aside, keep it warm until ready to serve.
Step 4 of 6
Peel and slice the potato. Lay a layer of potato in a gratin dish followed by a layer of sliced onions. Then repeat the same for 2 more layers; add water with the MAGGI® Chicken Less Salt Stock Bouillon cube; bake in the oven for 40 minutes at 160 °C.
Step 5 of 6
Bake the chicken in oven at 180 °C for 35 minutes.
Step 6 of 6
Place a square of potato in serving plates with one piece of chicken breast and drizzle with the sauce.