Baked Potato and Parmesan Topped Chicken Breast with Cabbage
Ingredients
- Ingredients
- 1 Savoy cabbage (about 1 kg)
- 1 onion
- 1 Tbsp butter
- salt
- freshly ground pepper
- Nutmeg
- 5 Tbsps Whipped cream
- 250 milliliters Vegetable broth
- 5 sprigs marjoram
- 4 Chicken breasts
- 2 Tbsps vegetable oil
- 1 pkg Mashed potatoes (flakes)
- 50 grams grated Butter cheese
- 30 grams freshly grated Parmesan
- 2 Tbsps sauce thickener
Preparation steps
Quarter the cabbage lengthwise, cut out the hard core and cut the cabbage into strips. Rinse and drain. Peel and finely chop the onion. Heat the butter in a pan and saute the onion until translucent. Add the cabbage, season with salt and pepper and sauté 2-3 minutes, pour in the cream and broth and simmer, stirring occasionally 10 minutes.
Preheat the oven to 200°C (approximately 400°F). Grease a baking dish.
Rinse the marjoram, shake dry, pluck leaves and chop coarsely. Rinse the chicken breasts, pat dry, season with salt and pepper. Heat the oil in a skillet and sear the chicken on each side for about 2 minutes. Place in the baking dish.
Prepare mashed potatoes according to package directions, stir in the butter and cheese. Spread the potato and cheese mixture over the chicken breasts, sprinkle with Parmesan and bake until the potatoes are golden brown and the chicken is cooked through, 10-12 minutes. In a small bowl, mix the cornstarch with a little cold water and stir into the simmering cabbage, cooking until lightly thickened, add marjoram to taste and serve with the chicken.
