Total time: 2 hours 40 minutes
Prep time: 40 minutes, Cook time: 2 hours
Ingredients for 3 people
2 1/2 lbs of coarse salt
Chefclub roast chicken seasoning
3 chicken breasts
3 cloves garlic
6 tbsp of olive oil
1 red onion
1 tomato sauce
6 tbsp of butter
3 1/2 oz of mozzarella
3 1/2 oz of cheddar
Salt & pepper
Separate the white from the egg yolk. Mix the coarse salt, the Chefclub roast chicken seasoning and the egg whites until you obtain a smooth mixture. Place the chicken breasts on a baking tray lined with parchment paper, place the rosemary and a clove of garlic on each piece then layer them. Cover the chicken with the coarse salt mixture then bake for 1 hour at 350°F.
Cut 3 squares of aluminum foil, cover them with parchment paper then place 1 potato in each square of parchment paper. Pour 1 drizzle of olive oil on each potato, season them with salt and pepper then cover them with aluminum foil. Prick the aluminum with a fork then bake for 1 hour at 350°F.
Slice the red onion, cut the tomato into pieces and set them aside. Break the salt crust, crumble the chicken inside, flatten the potatoes in the aluminum using a rolling pin then cut each aluminum lengthwise. Add 2 tbsp of butter in the space in the center then cook the open side of the aluminum on the griddle.
Mix the grated mozzarella and cheddar, sprinkle the cheese mixture on the griddle and let it cook to form a cheese crust. Sprinkle the chicken crumble on the cheese crust, add a tablespoon of mustard. Place the foil on the open side to bind the foil and the chicken and cheese preparation. Repeat the process for each one. Place on a plate and add a tablespoon of mustard to each. Sprinkle with red onion, diced tomato and parsley. Serve and enjoy!