Potato Crusted Chicken Breast Recipe

Prepare Potatoes

Peel and grate the russet potatoes. Rinse them under cold water to remove excess starch and pat dry with a kitchen towel.

Cook the Potatoes

In a large bowl, mix the grated potatoes with duck fat, salt, and black pepper until well combined.

Form the Crust

Press the potato mixture into the bottom of a greased skillet to form an even layer. Cook over medium heat for about 10 minutes until golden brown, then flip and cook the other side.

Season Chicken

Season the chicken breasts with salt and black pepper on both sides.

Cook Chicken

Place the chicken breasts on top of the potato crust and cook for an additional 15-20 minutes until the chicken is cooked through and the internal temperature reaches 165°F (75°C).

Sauté Mushrooms

In a skillet, heat olive oil over medium heat. Add the minced garlic and sauté for 30 seconds, then add the oyster mushrooms and salt. Cook until the mushrooms are browned, about 5-7 minutes.

Confit Tomatoes

In a small baking dish, combine cherry tomatoes, olive oil, salt, and thyme. Bake at 300°F (150°C) for about 30 minutes until softened.

Emulsion Preparation

In a blender, combine roasted garlic, Parmesan cheese, olive oil, and lemon juice. Blend until smooth and creamy.

Plate the Dish

On a serving plate, place a piece of potato crusted chicken breast, top with sautéed oyster mushrooms, confit tomatoes, and drizzle with roasted garlic parmesan emulsion.