Baked Chicken Breast under a Scalloped Potato Crust is a true lifesaver for those who find chicken breast too dry. In the culinary world, the technique of "blanketing" ingredients in vegetables or dough has been used for centuries to protect delicate proteins from the direct heat of the oven. In this recipe, paper-thin potato slices are arranged like fish scales to form a tight dome, allowing the meat to gently cook in its own juices. The subtle aroma of allspice and fresh parsley, combined with melting pork fat, transforms a simple dinner into a minor gastronomic event, filling your kitchen with a cozy, homey scent.
Tender chicken fillet covered with a crispy potato scale crust — a dish that will surprise you with both its flavor and striking presentation.
Ingredients
- 14 oz (400 g) chicken breast fillet
- 1 oz (30 g) salo (cured pork fatback) or bacon
- a few sprigs of fresh parsley
- 2-3 small potatoes
- 1 tablespoon vegetable oil
- salt and ground allspice to taste
- cherry tomatoes, green onions, and green peas for serving
How to Make Chicken Breast under a Potato Crust
Cut the breast fillet from the keel bone and remove the skin. Butterfly the fillet to create a thick, broad piece of meat, resembling a large steak. If using a half breast, slice it horizontally almost all the way through, stopping about 3/4-inch (2 cm) from the edge, and open it like a book.
Carefully slice the fillet lengthwise, stopping just before the edge, to create a flat, broad piece of meat for the base of the dish.
Sprinkle the chicken with salt and ground allspice. Rub the seasonings well into the meat. A touch of hot red pepper or cayenne won’t hurt if you enjoy a bit of a kick.
It is important to rub the salt and pepper well into the meat so the fillet absorbs the aromas of the spices from within.
Brush both sides of the chicken lightly with a drop of vegetable oil. Cut the salo (cured pork fatback) or bacon into thin strips and arrange them over the chicken. Alternatively, you can use thin slices of bacon to wrap the fillet entirely.
Thin slices of fatback or bacon will make the chicken breast incredibly juicy and tender as it bakes.
Finely chop a few sprigs of fresh parsley, stems included. Sprinkle the chopped herbs evenly over one side of the chicken. Press them down gently with your palm so they stick to the meat.
Generously sprinkle the meat with chopped parsley — it will add freshness and an appetizing aroma to the dish.
Scrub or wash new potatoes well with a coarse sponge. Slice the potatoes into very thin rounds. A mandoline slicer is ideal here—it yields almost transparent slices. Toss the potato slices with salt and a splash of vegetable oil, mixing well so every slice is coated.
Slice the potatoes as thinly as possible and toss them with oil to help form a nice golden crust.
Line a small baking sheet with parchment paper. Place the prepared chicken fillet on the paper. Arrange the potato slices over the chicken in an overlapping pattern.
Transfer the fillet to parchment paper and begin layering the potatoes, creating the first row of your "scales".
Cover the entire piece of chicken with the potatoes, like fish scales. Not a single spot of the meat should be left exposed.
Make sure to overlap the potato slices tightly so the meat is completely covered by its protective potato crust.
Preheat your oven to 350°F (180°C). Place the baking sheet into the hot oven. Bake for about 30 to 40 minutes. Once the potatoes turn translucent and slightly golden, the dish is ready to be taken out.
The potatoes have turned translucent and golden — a sure sign that the crusted chicken is ready to serve.
Let the chicken rest for a few minutes before plating. Transfer to a serving dish, sprinkle with chopped green onions and blanched green peas, garnish with cherry tomatoes, and serve immediately. Enjoy your meal!
Serve the dish hot, garnished with fresh vegetables and green peas for a bright burst of flavor.
This Baked Chicken Breast under a Scalloped Potato Crust is best served straight from the oven, while the potato slices retain their tender texture and a touch of golden crispness. I highly recommend pairing it with a quick green salad: tear fresh lettuce leaves by hand and place them in a large bowl. In a separate small bowl, whisk together one small finely grated onion, 1 teaspoon of Dijon mustard, 1/4 teaspoon of ground black pepper, 3-4 tablespoons of a good cold-pressed olive oil, and 1 tablespoon of white wine vinegar. Toss the dressing well with the greens.
If you want to introduce new flavor notes to the dish, try swapping the parsley for thyme or rosemary—it gives the chicken a distinctly Mediterranean character. Should you have any leftovers, simply reheat them the next day in a covered skillet over low heat: the potatoes will get slightly crispier while the meat stays beautifully tender. The main secret to success here is slicing the potatoes as thinly as possible; use a vegetable peeler or a mandoline to get nearly transparent slices for the best results.
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