2 tablespoons olive oil
1 chopped onion
2 crushed garlic cloves
450g cooked and shredded chicken
1 cup tomato sauce (tea)
1 cup of cream cheese (200g)
Salt, black pepper and chopped parsley to taste
500g peeled potato
olive oil for greasing
400g grated provolone cheese for sprinkling
In a pan, over medium heat, heat the oil and fry the onion and garlic for 4 minutes.
Add the chicken, sauce and sauté for 3 minutes.
Add the cottage cheese, salt, pepper, green smell and mix. Cut the potatoes into slices
slices on a mandolin and soak in water until ready to use.
In a greased medium refractory, intersperse layers of stew, potato, stew and
of cheese, ending in cheese.
Bake in preheated oven for 30 minutes or until browned. Remove and serve.