Light escondidinho: chicken hidden under cassava mash

Ingredients

For 1 serving

• Chicken breast130 g
• Cassava180 g
• Skim milk60 ml
• Onion50 g
• Tomatoes100 g
• Garlic1 clove
• Paprika1 teaspoon
• Grana Padano10 g
• Parsley5 g
• Extra virgin olive oil8 g
• Mixed salad greens60 g
• Saltto taste

Contains: lactose,

Method

1. Peel the cassava, cut it into pieces and remove the woody core; boil it in salted water for 20 minutes, until very tender. Drain and mash it with the hot milk and a pinch of salt into a smooth purée.
2. Meanwhile bring a small pan of salted water to the boil, add the chicken and poach over low heat for 15 minutes, until white right through; shred it. Heat a conventional oven to 200 °C.
3. Chop the onion and garlic and dice the tomatoes. Heat the oil in a frying pan over medium heat, fry the onion and garlic for 3 minutes, then add the tomatoes, paprika, chicken and a pinch of salt and cook for 8 minutes, until the sauce has reduced.
4. Spread the chicken in a small ovenproof dish, cover with the cassava purée, smoothing it, and sprinkle with grated Grana Padano.
5. Bake for 15 minutes, until the top is golden.
6. Finish with chopped parsley and serve with the mixed salad.