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Marinate the chicken with the garlic, lemon juice, salt and white pepper for almost half an hour.
Prepare the béchamel sauce by combining MAGGI Secrets 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 Less Salt Chicken Stock 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.
Per Portion of 300g
Recipe Jalapeño Chicken with Potato Boulangere | Nestlé Family ME
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