Panko Chicken With Potato Rose | Boursin Cheese
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Recipe

Chicken With Scrubbed Potato Rose

with Boursin Garlic & Herbs Cheese

Crispy potato roses served aside juicy chicken covered in Boursin and panko crumbs. Add a little Boursin crumble atop the roses for added flavor.

View the Ingredients List

  • Level easy

  • Prep time 20 MIN

  • Cook time 25 MIN

  • Total time 45 MIN

Directions

Your Turn To Create

For Chicken Escalop
  • Take the Boursin out of the fridge 30 min beforehand.
  • Lightly spread Boursin on both sides of the escalope.
  • Pour the Panko in a large plate and place the escalope in the plate for the Panko to stick to each side of the escalope.
  • Place the battered escalope in a plate.
  • Repeat the same operation for each escalope.
  • Put a little bit of oil (peanut or sunflower) in a pan and cook for approximately 10 minutes. When the Panko is brown, reduce the heat so the escalope continues to cook without burning the Panko.
  • Once the escalopes are cooked, cut them into pieces and place them on a presentation dish.
For The Potatoe Rose
  • Preheat the oven at 200°C.
  • Peel the potatoes and slice them into thin slices using the slicer.
  • Oil the muffin tray with a brush.
  • Place the potato slices, overlapping them and turn the plate (form the rose).
  • Lightly oil the roses with a brush.
  • Cook in the oven for 15 minutes.
  • Season to taste with salt and pepper right out of the oven.
  • Take them out of the tray and place on a dish or a plate.

Tip

Anti Food Waste Tip: If you didn’t eat all your potato rose, you can use them and create a puree, add Boursin to replace cream, and use them for your next meal.

  • Serves 6

  • 6 thin turkey escalopes (120g/escalope)

  • 150 g Boursin Garlic & Herbs

  • 150 g of Panko

  • 6 large potatoes (Victoria)

  • Sunflower oil

  • Salt

  • Pepper

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