Ingredients:
- 2 tablespoons olive oil
- 1 chopped onion
- 2 crushed garlic cloves
- 450g cooked and shredded chicken
- 1 cup tomato sauce (tea)
- 1 cup of cream cheese (200g)
- Salt, black pepper and chopped parsley to taste
- 500g peeled potato
- olive oil for greasing
- 400g grated provolone cheese for sprinkling
Method of preparation
- 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 slices
- slices on a mandolin and soak in water until ready to use.
- In a greased medium refractory, intersperse layers of stew, potato, stew and
- of cheese, ending in cheese.
- Bake in preheated oven for 30 minutes or until browned. Remove and serve.
