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
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.