Creamy chicken in potato cheesy baskets
By: Gaila Perez
Published: Friday, April 17, 2015 - 11:28am

Ingredients




2 potatoes, grated (11/2 cup frozen hash browns)
1 zucchini, pealed and grated
1 tablespoon of olive oil
1/2 grated mozzarella (or your favorite cheese)
1 egg, beaten
1 skinless and boneless chicken breast, diced
1 red pepper, diced
1/2 cup of roasted corn kernels (One ear or cob)
1 tablespoon of butter
1 tablespoon of olive oil
1 garlic clove, crushed
1/2 tablespoon of tarragon, finely chopped
2 tablespoons green onions, finely chopped
1/2 cup of cream
Salt and pepper to taste

Preparation

1 Pre heat the oven at 350 F. 2 Grate the potatoes and zucchini, add the egg, salt, pepper, olive oil and the cheese, mix until wel combined. Take a cupcake tin, grease it well, filled with the potatoes mixture making a well in the middle with the back of a teaspoon. Cook for 35 minutes. 3 Put a large frying pan on a medium high flame, add the butter and olive oil, add the chicken and brown in all sides, add the garlic, tarragon and red pepper, let cook for 10 minutes. 4 On the mean time, roast your corn on the BBQ, for 5 minutes, take off and Place an ear of corn, cut side down, on a cutting board, holding it near the top. Using a sharp knife, start at the top and cut downward with a gentle motion. Continue cutting until all of the corn is removed. Add the corn to the chicken, season well with slat and pepper. Add the cream, cook for 5 more minutes and you are done. 5 Take out the baskets from the oven, take them off the mold. Fill with the chicken mixture. Garnish with the green onions, serve right away.

About

So I am always trying to find ways to sneak vegetables in my meals as one of my daughter refuses to eat them. So this is a children's favorite, potatoes and chicken! I grated my own potatoes but lots of brands sell already grated potatoes (Hash browns) in the freezer section. In this case I grated a pealed zucchini along with the potatoes, and then took out all the liquid.