Garlic & Herbs Cheese
Shaved Brussels Sprout Salad
with Boursin Garlic & Herbs
Shaved brussels sprouts, bason and creamy Boursin make this salad a win-win for everyone.
-
Level: easy
-
Total Time: 10 MIN
Recipe
Chicken With Scrubbed Potato Rose
with Boursin Garlic & Herbs Cheese
Crispy potato roses served aside juicy chicken covered in Boursin and panko crumbs. Add a little Boursin crumble atop the roses for added flavor.
View the Ingredients List-
Featured Flavour
-
Level easy
-
Prep time 20 MIN
-
Cook time 25 MIN
-
Total time 45 MIN
Directions
Your Turn To Create
For Chicken Escalop
- Take the Boursin out of the fridge 30 min beforehand.
- Lightly spread Boursin on both sides of the escalope.
- Pour the Panko in a large plate and place the escalope in the plate for the Panko to stick to each side of the escalope.
- Place the battered escalope in a plate.
- Repeat the same operation for each escalope.
- Put a little bit of oil (peanut or sunflower) in a pan and cook for approximately 10 minutes. When the Panko is brown, reduce the heat so the escalope continues to cook without burning the Panko.
- Once the escalopes are cooked, cut them into pieces and place them on a presentation dish.
For The Potatoe Rose
- Preheat the oven at 200°C.
- Peel the potatoes and slice them into thin slices using the slicer.
- Oil the muffin tray with a brush.
- Place the potato slices, overlapping them and turn the plate (form the rose).
- Lightly oil the roses with a brush.
- Cook in the oven for 15 minutes.
- Season to taste with salt and pepper right out of the oven.
- Take them out of the tray and place on a dish or a plate.
Tip
Anti Food Waste Tip: If you didn’t eat all your potato rose, you can use them and create a puree, add Boursin to replace cream, and use them for your next meal.
-
Serves 6
-
6 thin turkey escalopes (120g/escalope)
-
150 g Boursin Garlic & Herbs
-
150 g of Panko
-
6 large potatoes (Victoria)
-
Sunflower oil
-
Salt
-
Pepper
