Cheesy Baked ChickenThe original idea was taken from here, but I changed the sauce a bit (I simply used plain yoghurt, mozzarella and young cheese plus salt and pepper and a pinch of Italians herbs). Then in the top of the chicken and potato mix, I put a layer of white mushrooms (happened to have a box of them in the fridge), covered with the cheese sauce and baked them for about an hour.
It’s a bit burnt, but I hope it’s as delicious as its aroma :) (My husband hasn’t got home yet, so I guess we must wait :D)
Updated (March 18, 2011):
Finally my husband came home and we were ready to taste the chicken. I was a bit afraid it didn't turn out good - because this Mozarella chesse we have here in Nederland is quite different with the Mozarella we have in Asia... so the chicken was somehow 'watery'. It seemed the water came out from the Mozarella - I had the some problem when I used it to bake pizza some weeks ago. Anyway, I managed to get rid of the excessive water without damaging the chicken, so I'm quite happy with the look of the chicken :)
It was a bit 'strange' at first, since I never cooked anything (but cakes) with yoghurt. "Is it to salty?" I asked my husband. "No, it's good." "Oooh, it IS good. How did you make the chicken so soft like this?"
Our chicken meat turned out to be sooo tender, that it melted in your mouth. I guessed it was the yoghurt who did the job. It also tasted a bit Greek(y) somehow, so overall, we both agree that we love this dish :) My husband kept asking me, can you use the same method to other meat? Let's try with pork. Ha ha ha.
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As per my sister's request, please find below the recipe *my version* in Indonesian (maybe later I'll get myself to write it in English -you'll never know, I'm very lousy in writing cooking instruction in English):
Bahan2:
500 atau 600 gr daging ayam (fillet)
3 atau 4 kentang ukuran sedang
1 bawang bombay
1 batang bawang daun
1 wortel ukuran sedang
4 - 6 siung bawang putih
lada, garam
some amount of Provence dried herbs (giliran nulis bahan jadi bingung bahasa Indonesianya apa hihihi)
250 ml plain yogurt
250 gr keju cheddar (saya pakai young cheese)
200 gr mozarella
150 gr jamur putih - cut in medium slices
Caranya:
Potong ayam dan kentang sekitar 2 x 2 cm
Rendam ayam dalam perasan jeruk nipis, cuci
Bumbui ayam dengan bawang putih (saya pakai garlic crusher), garam dan lada - tinggalkan di kulkas kira2 1 jam
*please don't get intimidated by the amount of time - you just have to leave it in the fridge and free yourself to do other things :)
Campur yogurt, keju parut, keju mozarella parut, bawang bombay, bawang daun, Provence Herbs dan wortel jadi satu. Untuk campuran ini (kecuali yogurt dan herbs) saya ga memarut atau memotong2, tapi langsung saja dimasukkan ke chopper :)
Masukkan potongan kentang ke dalam pinggan kaca yang sudah diisi ayam tadi, tuang saus kejunya, tabur dengan lapisan jamur potong, tutup dengan saus keju lagi.
Panggang dalam api sedang selama satu jam.
PS: di Belanda sini, mozarella tidak seperti di Indonesia/Asia - bentuknya bulat, lembut dan warnanya putih dan ga menimbulkan efek melted seperti Mozarella yang kita pakai untuk baking pasta di Asia. Saya juga belum tahu kenapa. Rasanya juga lebih tawar (tidak seasin yang saya expect) - efeknya agak beda dengan yang saya harapkan, baking dish ini jadi berair dan saya harus buang airnya. Saya juga pakai lebih banyak yogurt dibanding yang dianjurkan dalam resep dan metode yang saya pakai juga tidak persis sama - hasilnya ayamnya melted di mulut karena cukup lama dipanggang dalam yogurt, dan bumbu keju/yogurtnya juga sangat meresap (teori saya sih gitu hehehe).
Seperti biasa, ini resep campursari saja, jadi jangan takut untuk merubah2 komposisinya, dan kalau bahan2nya ga ada di tempat anda, ubah2 aja, saya bikin begini juga menyesuaikan dengan yang ada di sini:)
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