Ingredients :
2 tablespoons olive oil1 chopped onion2 crushed garlic cloves450g cooked and shredded chicken1 cup tomato sauce (tea)1 cup of cream cheese (200g)Salt, black pepper and chopped parsley to taste500g peeled potatoolive oil for greasing400g grated provolone cheese for sprinkling
Préparations :
In a pan, over medium heat, heat the oil and fry the onion and garlic for 4 minutes.Add the chicken, sauce and sauté for 3 minutes.Add the cottage cheese, salt, pepper, green smell and mix. Cut the potatoes into slicesslices on a mandolin and soak in water until ready to use.In a greased medium refractory, intersperse layers of stew, potato, stew andof cheese, ending in cheese.Bake in preheated oven for 30 minutes or until browned. Remove and serve.
ENJOY