120 min
Type of dish: Birds
Temperature: Hot
Seasonal period: All year
Traces of celery
Traces of celery
Traces of mustard
Traces of mustard
Traces of nuts
Traces of nuts
Traces of sesame
Traces of sesame
Traces of sulfites
Traces of sulfites
Ingredients for 5 portions
Ingredients for portions/units
Chicken breast 0.75 kg
Table salt 3.75 g
Ground black pepper 1.25 g
Cumin 1.25 g
Onion 0.188 kg
Potatoes 0.275 kg
Salad tomato 0.2 kg


  • Fillet the chicken breast. 
  • Peel and julienne the onion. 
  • Wash and cut the green pepper into stripes. 
  • Wash and brunoise the jalapeño. 
  • Peal, wash and cut the potatoes into C3 slices. 
  • Wash and cut the tomato into 0,5 cm slices. 


  • Make poultry stock.
  • Sautée the onion and the green pepper separately. 
  • Lightly fry the sliced potatoes. 
  • Season with spices, seal the chicken breast filets, and place them on 65-height gastronorm plates (12 per tin, so, 12 portions per tin).   
  • Make a poultry velouté.  
  • Mix the green pepper and the onion with the jalapeño in brunoise, cook shortly and add the cream. Let it reduce a bit. 
  • Mix the velouté with the jalapeño sauce (cream, green pepper, onion and jalapeño).  
  • Make sliced potato beds slightly fried on 65-height gastronorm plates and place the sliced tomatoes over them until the potato is well covered.  
  • Add one litre and a half of sauce to every breast gastronorm plate. 


  • Regenerate the garnish plates in the oven as the service progresses.
  • Regenerate little by little the breast gastronorm plates and the garnish ones. Place them in the oven until the centre of the breast reaches 65 ºC.
Nutritional information (1 portion)
Fiber 6.08 g
Saturates 7.87 g
Monounsaturated fatty acids 7.51 g
Polyunsaturated fatty acids 9.03 g
Cholesterol 130.73 mg
Calcium 167.9 mg
Iron 4.37 mg
Zinc 1.74 mg
Vitamin A 279.69 ug
Vitamin C 91.2 g
Folic acid 133.42 ug
Salt (Sodium) 609.64 mg
Sugars 12.03 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.