Trinxat With Chicken Breast

Ingredients:

1 Savoy cabbage
4 Yukon potatoes
2 chicken breasts
2 TBS salt
2 TBS EVOO

Directions:

Put a large pot of water onto stove (at least 2 quarts)
Add potatoes whole, skin on, to pot of water and bring to a boil.
Take savoy cabbage, cut away base of stem (discard to compost). Begin peeling away leaves, trimming the core as necessary. When you are about 3/4 of the way through, cut the remaining cabbage into quarters. Place into colander and wash.
When potatoes begin to boil, add cabbage to pot, and reduce heat to medium.
Add salt to pot with potato and cabbage
Cook till potatoes and cabbage are tender (about 35 minutes)
Remove pot from heat and put vegetables into a colander, then leave to strain for 5 minutes (remove as much water as possible)
Remove cabbage leaves and chop them roughly
Put chopped cabbage and whole boiled potatoes into a large pot or bowl.
Smash the potatoes and cabbage together.
You should have about 2 pounds of mix. Season with salt.
Heat an 8” saute pan on the stove with 1 Tbs of EVOO
When pan is hot, add the smashed potato and cabbage mixture to pan.
Using the back of your spoon, press it down to make it flat.
Turn heat to medium and cook for about 10 minutes.
Take a plate slightly larger than the circumference of the pan and oil it lightly.
Flip plate onto the pan and invert pan onto the plate – the potato-cabbage mixture should flip over into a nicely browned cake that holds its shape.
Place pan back on the stove with another 1 Tbs EVOO.
Slide the potato-cabbage cake back into the pan with the seared side up.
Cook for another 7 minutes to brown the entire Trinxat
Slide onto a serving plate, and top with sautéed chicken breasts (see below)

Sauteed chicken breast:

Ingredients:

2 chicken breasts, skin on
2 Tbs EVOO
Salt and pepper to season

Directions:

Heat a pan large enough to fit 2 chicken breasts comfortably to med high heat.
Season both sides of breasts with salt and pepper.
Add 2 TBS oil to pan.
When pan and oil are hot, add breasts skin side down.
Cook for 10 minutes, or until the skin is golden brown and crispy
Flip breast to cook the other side.
Cook another 5 minutes or until the breast is fully cooked (cooking time will vary depending on breast size)
Remove breast from pan and allow to rest for 3 minutes, then serve with the Trinxat.