This is a fast dish and very tasty. The recipe is from a Hungarian cookbook and the flavours are surprisingly Greek. It originally called for feta only, but the taste was too sharp so I added some white cheddar and the improvement was significant. Don’t salt the meat or the potatoes, the feta provides sufficient salt to the dish.

6 red potatoes
2 Tbsp extra virgin olive oil
250 extra lean ground chicken
1/2 tsp marjoram
1/2 tsp thyme
1/4 tsp Hungarian paprika
75 g cream cheese
1/4 cup milk
1 cup feta cheese
3/4 cup white cheddar cheese

• Boil the potatoes in their jackets until almost tender.
• Meanwhile butter a medium sized baking dish and set aside.
• Place 1 Tbsp of olive oil in a non-stick skillet and add the ground chicken.
• Sauté the the ground chicken, stirring continuously until no pink is showing.
• Add the cream cheese and stir to combine.
• Add the milk, the marjoram, thyme and the Hungarian paprika and stir to combine.
• Remove from heat and set aside.
• When the potatoes are almost tender, remove from heat.
• Drain the potatoes and set aside to cool down a little.
• Set the oven to 400F.
• Crumble the feta cheese and grate the cheddar.
• Peel the potatoes and discard the skin.
• Slice the potatoes and lay the slices in the bottom of the buttered baking dish.
• Arrange the chicken mixture on top of the potatoes.
• Scatter the feta and the shredded cheddar on top of the meat.
• Place in the preheated oven and bake until the top is golden brown.

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!