Etage de poitrines de poulet et pommes de terre IMG 9240
1-2 Portions
25 min Prepping
30 min Cooking
Recipe Medium



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  • 1 large potato
  • 1/4 red onion, finely chopped
  • 2 slices of 1608 Charlevoix cheese
  • A few sage leaves
  • Salt and pepper to taste


  • 1 cup (250 ml) of rocket
  • 2 tbsp. (30 ml) olive oil
  • 1/4 lemon, grilled
  • 6 cherry tomatoes
  • Salt and pepper to taste


  • 2 tbsp. (30 ml) of butter


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  1. Pour the olive oil into a metal container. Using a pair of tongs, select a piece of glowing coal and place it in the olive oil. Allow to burn for 10 to 15 minutes. Allow flame to self-extinguish. Set aside.
  2. Flatten the chicken breast in plastic film with a dough roller or a meat flattener. Season with salt and pepper and set aside.
  3. Using a mandolin, slice the potato and red onion. Set aside.
  4. Begin layering on a spatula of about 3 inches by 8 inches. Layer half of the potatoes, one on top of the other, forming about a third of a fan. Season with salt and pepper. Add the cheese, and then the sage leaves. Add the sliced red onion and chicken breast on top.
  5. Grill the lime. Add butter to the cooking plate. Place the layering, potato side down, on a medium-hot griddle for 12 to 15 minutes to get a nice colour. Using another spatula, turn quickly on the breast side to finish cooking, for 6 to 8 minutes. Season with salt and pepper.
  6. Using a bowl, combine the ingredients for the verdurette. Set aside.
  7. Serve the layering with its verdurette and grilled lime.


Reach a temperature of 165°F (74°C) inside when cooked.
Make sure the griddle is not too hot, to obtain a golden-brown colour.
Be sure to use the largest slices of potato.