• 1100 g skinned chicken breasts
• 1 sachet MAGGI® Béchamel Mix
• 1500 ml skimmed milk
• 1 large onion, chopped
• 2 cloves garlic, crushed
• 4 chili peppers, jalapeño, split, ribs and seeds discarded
• 3 green bell peppers, split, ribs and seeds discarded
• 2 tablespoons corn oil
• 2 tablespoons white vinegar

• For the marination:

• 3 cloves garlic, crushed
• 80 g lemon juice, or juice of 2 lemons
• Pinch of salt, to taste
• Pinch of white ground pepper, to taste

• For the potato boulangere:

• 1 kg potatoes
• 2 large onions, finely sliced
• 500 ml water
• 1 cube MAGGI® Chicken Less Salt Bouillon

Preparation

Marinate the chicken with the garlic, lemon juice, salt and white pepper for almost half an hour.

Prepare the béchamel sauce by combining MAGGI® Béchamel Mix with the milk; bring to boil while stirring.

Sauté the onion, garlic, and peppers in corn oil for 4 to 5 minutes. Add the white vinegar and simmer for 5 minutes, then add the béchamel and simmer for another 5 minutes. Puree in a food processor and set aside, keeping warm until ready to serve.

Peel and slice the potato. Dress a layer of potato in a gratin dish then a layer of sliced onions. Then repeat the same for 2 more layers; add water with the MAGGI® Chicken Less Salt Bouillon cube; bake in the oven for 40 minutes at 160 °C.

Bake the chicken in oven at 180 °C for 35 minutes.

Dress a square of potato in serving plates with one piece of chicken breast and drizzle with the sauce.