2 chicken breasts, boneless and skinless (700g), cut into strips
1 teaspoon of salt
1/4 cup of olive oil (60ml)
1 medium onion (100g), finely chopped
4 cloves of garlic, minced
1 cup of grated carrot (100g)
1/2 cup of black raisins (85g)
1 package of cooked sweet potato (500g) passed through a ricer
2 tablespoons of lemon juice
1/2 teaspoon of grated lemon zest
2 eggs
1/3 cup of grated Parmesan cheese (35g)
1/4 cup of milk (60ml)
1 tablespoon of grated Parmesan cheese (for dusting)
2 chicken breasts, boneless and skinless (700g), cut into strips
1 teaspoon of salt
1/4 cup of olive oil (60ml)
1 medium onion (100g), finely chopped
4 cloves of garlic, minced
1 cup of grated carrot (100g)
1/2 cup of black raisins (85g)
1 package of cooked sweet potato (500g) passed through a ricer
2 tablespoons of lemon juice
1/2 teaspoon of grated lemon zest
2 eggs
1/3 cup of grated Parmesan cheese (35g)
1/4 cup of milk (60ml)
1 tablespoon of grated Parmesan cheese (for dusting)
Preheat the oven to 400°F (200°C)
In a medium bowl, season the chicken with half of the salt
In a large skillet, heat the olive oil over high heat and cook the chicken with onion, garlic, and carrot until the meat is cooked through and almost tender (about 6 minutes)
Add the raisins and continue cooking until the chicken is fully cooked (about 2 minutes)
Remove from heat and reserve
In a medium bowl, combine the sweet potato, remaining salt, lemon juice, zest, eggs, Parmesan cheese, and milk. Reserve
Place the reserved chicken in a refrigerate container, cover with the sweet potato mixture, and dust with Parmesan cheese
Bake in the preheated oven for 10 minutes to brown (about 10 minutes)
Remove and serve immediately
477 calories per serving
