2 boneless chicken breasts (700g), cut into strips
1 tablespoon 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) mashed
2 tablespoons of lemon juice
1/2 tablespoon of 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 boneless chicken breasts (700g), cut into strips
1 tablespoon 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) mashed
2 tablespoons of lemon juice
1/2 tablespoon of 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, stirring occasionally, until the meat is cooked through and tender (about 6 minutes)
Add the black raisins and stir constantly, leaving the chicken to become soft and fully cooked (about 2 minutes)
Remove from heat and reserve
In a medium bowl, mix together the mashed sweet potato, remaining salt, lemon juice, lemon zest, eggs, Parmesan cheese, and milk. Reserve
In a refractory medium, cover the chicken with the sweet potato mixture
Dust with Parmesan cheese and bake in the preheated oven to brown (about 10 minutes)
Remove and serve immediately
477 calories per serving
