Chicken Casserole (Hot Pot)

Chicken Casserole (Hot Pot) – Portion for 1 persons

Oil (tooth. possibilities)
2 medium potatoes, thinly sliced
1 medium onion cut into thin slices
2 tomatoes, peeled and sliced
1 chicken breast without skin
broth (tooth. possibilities) mixed with 3 tablespoons of water
herbal spice (tooth. possibilities)
freshly ground black pepper (freely)
margarine allowed

Grease a small ovenproof dish with oil. Put a layer of potatoes on the bottom, then a layer of half the onion and another half of the tomato slices. Place the chicken on top. Sprinkle with herbs and sprinkle with broth. Put the rest of the tomato in layers one by one, onions, and finally a layer of potatoes like this, that the slices overlap.
Season to taste, spread the pieces of margarine on top, cover the dish and put in a medium-heated oven (180°C) for more than an hour. Po 30 minutes, remove the lid so that the top layer of potatoes is golden brown, creating a crispy crust. Serve hot with green leafy vegetables or lettuce.

POSSIBILITIES

Oil: sunflower, saffron or other permitted Herbs: 2 a pinch of basil, 3 pinches of oregano or 3 pinches of tarragon and a teaspoon of freshly chopped parsley or lemon zest
Broth: homemade broth, 1 teaspoon of soy sauce, 1 a teaspoon of yeast extract or 1 a heaped teaspoon of tomato puree

CAUTION: If you are allergic to citrus fruit, avoid lemon peel.