Potato soufflé with chicken rolls

Potato soufflé with chicken rolls

* 5-6 medium potatoes
* 100 g mozzarella
* rosemary
* thyme

* For rolls:

* 1 chicken breast
* 150 g Almette cheese
* 50 g telemea of goat
* 50 g melted cheese
* green parsley
* thyme

* For soufflé:

* 2 eggs
* 200 g sour cream
* ~ 100 ml milk
* salt

Peel the potatoes and boil them in salted water. Boil only halfway. Remove from the water, pass under a stream of cold water and peel. Cut into quarters and leave to cool.

Cut the chicken breast into slices, cover with cling film and beat with a hammer. Salt to taste.

Almette cheese is mixed with crushed telemeau with a fork and melted cheese. Add salt only if absolutely necessary and season with parsley and thyme.

Put a tablespoon of cheese on each slice of meat and roll.

Potato soufflé with chicken rolls

The obtained rolls are placed in the middle of a heat-resistant dish greased with a little oil. We put the potatoes all around. Season with a little rosemary and thyme, then pour over well beaten eggs with a pinch of salt and mix with sour cream and milk.

Potato soufflé with chicken rolls

Bake over medium heat until the egg composition begins to set. Remove the bowl, sprinkle the mozzarella on top with the large grater and put it back in the oven until it starts to brown.

Serve hot.

Potato soufflé with chicken rolls
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