Preheat your oven to 375°F (190°C). Lightly grease a casserole dish with vegetable oil or butter.
Prepare the Base: Layer the sliced potatoes at the bottom of the dish. Sprinkle lightly with salt and pepper.
Sauté Aromatics: In a skillet, melt the butter and sauté chopped onion and garlic until translucent. Set aside.
Assemble Layers: Add the raw chicken fillet pieces over the potatoes, followed by the sautéed onions and garlic.
Mix the Sauce: In a bowl, whisk together eggs, yogurt, chopped herbs, paprika, Provencal herbs, and a pinch of salt and pepper.
Combine: Pour the egg-yogurt mixture evenly over the chicken and potatoes.
Top with Cheese: Sprinkle grated mozzarella over the top.
Bake: Cover loosely with foil and bake for 35–40 minutes. Remove foil and bake an additional 10–15 minutes until the cheese is golden and bubbly and potatoes are fork-tender.
Garnish: Sprinkle with fresh parsley and dill before serving.
Serving and Storage Tips:
Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends.
zobacz więcej na następnej stronie
Reklama
