Products used in this recipe
Chicken Kiev With Potato Dauphinoise
Yield: 10 Servings
Yield: 10 Servings
Garlic butter filled boneless chicken served with rich and creamy potatoes and beans.
Instructions:
1. Thinly slice potatoes with a mandolin.
2. Boil cream, nutmeg, milk and garlic, season to taste.
3. Layer potato slices in a gastronorm overlapping each other, pour over cream mixture.
4. Bake until lightly golden. Cool and press in refrigerator overnight.
5. When ready to serve, cook frozen Chiko Kiev's following packet directions and bake potato again until golden and crispy.
6. Portion potato and serve with cooked Kiev and green beans.
