Potato kingly

Potato kingly

Ingredients:

- 1 kg of crude potatoes
- 1 big bulb
- 400 g of chicken fillet
- 200 g of hard cheese
- salt
- pepper to taste
- 3 tablespoons of sunflower oil

Preparation:

First of all we are engaged in meat, for this purpose we will need small slice of fillet, about 400 grams

We beat off fillet on chopping board by means of hammer. It is better to beat off big teeth as the small tear meat.

After we have slightly beaten off meat from two parties, we pepper it fragrant sprinkling pepper

After fillet was peppered, it is not necessary to salt it, only to cover with mayonnaise from two parties, it is necessary in order that meat was not dry, and was soft and gentle. We put each slice at each other in order that they have become impregnated with mayonnaise. Instead of mayonnaise it is possible to use mustard. It is not necessary to salt slices as potato, salty cheese and mayonnaise will be salted

We cut onions. It is best of all to cut onions half rings.

Further we peel potatoes and we cut it. As potato at us will be fried in oven, it is better to cut it plates, in order that they quicker propeklis.

Further we prepare frying pan for preparation. Well we warm it and we oil sunflower from all directions

We start spreading potatoes. We put half of all of the crude cut potatoes on frying pan and we salt

Also we put the remained half of potatoes from above and we salt

After potato is laid out and salted is spread on it meat. We try to lay out so that potato has been most covered.

After meat we spread the cut onions. We put Luk to taste.

Further we rub cheese on small grater. It is possible to take processed cheese, but firm in this dish is more tasty

Cheese is spread from above on potato so that it has formed fur coat and that under it it was not visible anything, after all cheese gives to this dish of special highlight

Mayonnaise will be the last layer. It is not necessary to take mayonnaise with big percent of fat content as in oven it not to melt, and will be the dried-up slices, it is better to take mayonnaise of 20-30% of fat content. After all actions are executed, we send our potato to oven approximately for 60 minutes at temperature of 230 degrees. When potato is almost ready on it the ruddy crust is formed. Readiness of potatoes can be checked by means of match if the dish is well pierced - potato is ready. Bon appetit!

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