Looking for a chicken breast recipe that’s so delicious, you’ll want to make it multiple times a week? This Baked Chicken Breast with Potato Pancakes is exactly what you need. Juicy chicken fillets, topped with a cheesy, flavorful sauce, are baked to perfection and served alongside golden, crispy potato pancakes. This recipe is easy to make, packed with flavor, and sure to become a regular in your meal rotation.
Ingredients
For the Chicken:
- 2 chicken breast fillets
- 3 eggs
- 1 oz hard cheese (30 g, grated)
- 1.4 oz semi-hard cheese (40 g, grated)
- 2 tomatoes (sliced)
- Vegetable oil (for cooking)
- Salt (to taste)
- Black pepper (to taste)
- Bell pepper (to taste)
- Turmeric (to taste)
- Green onion (for garnish, chopped)
- Parsley (for garnish, chopped)
For the Potato Pancakes:
- 3 potatoes
- 1 red onion (chopped)
- 1 egg
- 2 tbsp flour
- Salt (to taste)
- Black pepper (to taste)
- Vegetable oil (for frying)
Preparation Method
Seasoning the Chicken:
- Prepare the Chicken: Begin by preparing the chicken breast fillets. Cut the chicken as needed (slices, strips, or leave whole based on your preference). Season the fillets with a pinch of salt, black pepper, and bell pepper.
- Grease the Baking Dish: Lightly grease a baking dish with vegetable oil and place the seasoned chicken fillets inside.
Creating the Sauce:
- Make the Egg Mixture: In a medium bowl, beat two eggs. Add a pinch of turmeric, paprika, and oregano for flavor. Stir in the grated hard cheese (30 g) until well combined. This mixture will create a rich, flavorful coating for the chicken.
- Coat the Chicken: Pour the egg and cheese mixture over the chicken fillets, ensuring they are evenly coated. Arrange the tomato slices on top of the chicken, and sprinkle with chopped parsley for a fresh, herby finish.
Baking the Chicken:
- Preheat the Oven: Set your oven to 200°C (390°F) and allow it to preheat fully.
- Bake the Chicken: Place the baking dish in the preheated oven and bake the chicken for about 20 minutes. The fillets should become juicy and tender, with a golden, slightly crispy cheese crust on top.
Making Potato Pancakes:
- Grate the Potatoes: While the chicken is baking, peel and grate the potatoes. To remove excess starch, soak the grated potatoes in cold water for a few minutes, then drain and squeeze them dry using a clean kitchen towel or paper towels.
- Mix the Ingredients: In a large bowl, combine the grated potatoes, chopped red onion, one egg, flour, salt, and black pepper. Mix until everything is well combined. The mixture should hold together when shaped into patties.
- Fry the Pancakes: Heat a generous amount of vegetable oil in a frying pan over medium heat. Using a spoon, drop portions of the potato mixture into the hot oil, flattening them slightly to form pancakes. Fry the pancakes for 3-4 minutes on each side, or until they are golden brown and crispy.
Adding Extra Flavor:
- Top with Cheese: Once the potato pancakes are golden and crispy, sprinkle them with the grated semi-hard cheese (40 g).
- Add Tomato Slices: Add a few tomato slices on top of the cheese. Cover the pan with a lid and let the pancakes cook for another 7 minutes. This allows the cheese to melt and the flavors to meld beautifully.
- Garnish: Before serving, garnish the pancakes with chopped green onion for added flavor and a pop of color.
Serving and Enjoying:
- Plate the Dish: Once the chicken is cooked to perfection and the potato pancakes are crispy and flavorful, it’s time to serve. Place the baked chicken fillets on a plate and arrange the potato pancakes alongside.
- Garnish: Sprinkle the entire dish with a bit of fresh parsley for a final touch of freshness.
- Enjoy: Serve the dish hot and enjoy the combination of juicy chicken and crispy potato pancakes. Each bite is a perfect blend of flavors and textures that’s sure to satisfy.
Tips for Success
- Seasoning: Feel free to adjust the spices according to your taste preferences. You can add more paprika for a smoky flavor or a bit of cayenne pepper for some heat.
- Cooking Time: Keep an eye on the chicken as it bakes to avoid overcooking, which can dry it out. The chicken should reach an internal temperature of 165°F (75°C).
- Potato Pancakes: Make sure to squeeze out as much water as possible from the grated potatoes to achieve the crispiest pancakes.
Nutrition Information
- Serving Size: 1 portion (based on 4 servings)
- Calories: Approximately 350 kcal
- Total Fat: 18g
- Saturated Fat: 6g
- Cholesterol: 150mg
- Sodium: 400mg
- Total Carbohydrates: 18g
- Dietary Fiber: 2g
- Sugars: 2g
- Protein: 28g
Conclusion
This Baked Chicken Breast with Potato Pancakes is a delicious and satisfying meal that’s sure to become a favorite. The combination of juicy, cheesy chicken and crispy potato pancakes is both comforting and flavorful, making it perfect for any occasion. Whether you’re cooking for your family or entertaining guests, this dish is a guaranteed hit. Enjoy the rich, savory flavors and crispy textures that will have you making this recipe again and again!
