Jalapeña style chicken breast

PREELABORATION

• 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. 

ELABORATION

• 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. 

SERVICE

• 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.