Chicken crepinette with Hasselback potato, tomato crumble and green peas

Name: Chicken crepinette with Hasselback potato, tomato crumble and green peas
Ingredients: 2 units.items Charlotte potatoes; 1 units.items Chicken crepinette with garden herbs; 5 g Crazy pea salad; 50 g Fresh green peas; 70 g Green pea cream with rosemary; 10 g Tomato crumble

Chicken crepinette with Hasselback potato, tomato crumble, and green peas.

This recipe uses our Chef’s Creation products, allowing you to serve the most delicious dishes in no time. Read all about Chef’s Creation here.

Ingredients

2units.itemsCharlotte potatoes

1units.itemsChicken crepinette with garden herbs

5gCrazy pea salad

50gFresh green peas

70gGreen pea cream with rosemary

10gTomato crumble

Preparation

Using a sharp knife, cut the Charlotte potato widthwise into thin slices of about 5 millimeters, but do not cut all the way through so they stay connected at the bottom.
Heat the scored Charlotte potato for about 30-40 minutes and the chicken crepinette for about 12 minutes on a baking tray in a hot oven at 180°C.
Put the pea cream in a piping bag and set aside in a warming cabinet.
Shell the peas, blanch briefly, and season with pepper, coarse salt, and a small dash of olive oil.
Cut the chicken crepinette in half and arrange together with the other ingredients on a nice plate.
Garnish the dish with the tomato crumble and crazy pea salad.