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For the mashed potatoes :
Top the dish with: Chilimaster’s Private Reserve
Start by boiling the cubed potatoes in salted water – that should take about 30-40 minutes. Meanwhile season the chicken breast with salt and black pepper. Wrap the slice of parma ham around it. In a very hot pan, seal the breast on all sides for about a minute each – that will give it a nice color. Now the chicken is ready to be transferred in the preheated oven, set to 375 Fahrenheit – cook it for further 10 minutes. When the potatoes have softened up – get rid of the water and mash them with the milk and butter, and at the end season with salt and black pepper to taste. Cut the breast into slices and serve on top of the mashed potatoes. Pour over some of Chilimaster’s Private Reserve sauce and enjoy!