From the test group:
Enjoy this succulent vegetables stuffed chicken, accompanied by a velvety hollandaise sauce to add that hint of acidity and to better blend the flavors of the chicken with those of baked potatoes and parsley parmesan. A classic combination with the Chicken and potatoes, but unique in its own way with the mixture of crispy and smooth texture. One bite to take you home!
As low as EGP 85 per meal
Step 1- Gear Up
Preheat your oven at 180 degrees Celsius.
stuff the vegetables in the middle of the chicken breast, then fold it.
Step 2- Bake the Chicken
on an oven tray (with Aluminium foil or baking sheet base on the oven tray) add the chicken and add the potato slices on the side in same tray. Spread the olive oil, parmesan cheese over the potato slices and baked until fully cooked (Chicken is tender with white meat inside – potato is crispy and golden color). Remove and keep warm.
Step 3- Prepare the Sauce
On a pan, heat the sauce. (Or microwave it).
Step 4- Serve your Dish
On a serving plate add the Chicken and spread the sauce over the potatoes on the side.