You Will Need:

4 chicken breasts
Ina Paarman’s Chicken Spice or Garlic Pepper Seasoning
1 kg potatoes, peeled and sliced thinly into rounds
2 t (10 ml) Ina Paarman’s Seasoned Sea Salt
1 cup (250 ml) fresh full cream milk
olive or canola oil
125 g streaky bacon, cut into 3 cm pieces
2 large onions, chopped
1 t (5 ml) Ina Paarman’s Green Onion Seasoning
3 cloves garlic, thinly sliced
1 T (15 ml) fresh thyme leaves
Ina Paarman’s Potato Spice

Method:

Season the chicken breasts with Chicken Spice or Garlic Pepper Seasoning.

Leave to stand.

Adjust the oven rack to the middle position and pre-heat the oven to 180 °C.

Butter a medium/large ovenproof dish.

Cook the sliced potatoes in the milk in a medium size saucepan.

Season with Seasoned Sea Salt.

Cover potatoes with baking paper, and a lid and simmer slowly for ± 15 minutes or until just cooked.

Flash fry the seasoned breasts in 2 T (30 ml) oil.

Remove and set aside.

In the same frying pan, warm a little oil and cook the bacon until crisp, set it aside.

In the same pan brown the onions pre-seasoned with Green Onion Seasoning for 3 minutes in the bacon fat then add the garlic and thyme leaves.

Stir in bacon. Remove from heat.

Line the buttered ovenproof dish with a little less than half of the cooked potatoes.

Season with Potato Spice.

Slice the partly cooked chicken breasts against the grain into 2 cm thick slices.

Arrange over potato layer in dish.

Add bacon and onion mixture.

Top with the remaining sliced potatoes lightly seasoned with Potato Spice and finally with a topping of melted butter, breadcrumbs and cheese.

Bake for 35 - 40 minutes.

Serve with a green veg or salad.