1 medium onion, cut into wedges
2 tomatoes, peeled and seeded
2 cloves of garlic, minced
1/2 cup olive oil
2 chicken breasts, boneless, cut into pieces
4 cooked potatoes, skin removed
Salt and pepper to taste
For the topping
1/4 cup olive oil
2 cloves of garlic, minced
1/3 cup chopped parsley
6 toasted bread cubes
1 medium onion, cut into wedges
2 tomatoes, peeled and seeded
2 cloves of garlic, minced
1/2 cup olive oil
2 chicken breasts, boneless, cut into pieces
4 cooked potatoes, skin removed
Salt and pepper to taste
For the topping
1/4 cup olive oil
2 cloves of garlic, minced
1/3 cup chopped parsley
6 toasted bread cubes
In a pan, combine the onion, tomato, garlic, and olive oil
Cook over low heat with the lid on for 5 minutes, stirring occasionally
Add the chicken and cook with the pan covered
Stir occasionally until the meat is tender
Transfer the pan contents to a processor or blender, along with the potatoes, salt, and pepper
Blend until smooth
Shape the mixture into a round cake using two spatulas
Cover with plastic wrap and let it sit at room temperature
Just before serving, top the cake with toasted bread cubes, pressing gently
For the topping
Heat the olive oil and garlic in a pan until golden
Remove from heat
Add parsley and stir, then spread onto a baking sheet
Top with bread cubes and mix well to absorb the seasoning flavor
Serves 12
Total calories: 2945
Note: Serve as an appetizer.
