Potatoes Zrazy with chicken breast and cauliflower

Pour milk, salt, white pepper into a saucepan, and place on fire. Before boiling, turn off the heat and add the mashed potato flakes. Stir vigorously until a thick puree is obtained.

Add the butter in pieces and the grated Parmesan cheese while removing the saucepan from fire and mix without stopping until completely and uniformly mixed.

Finally, add flour and mix well. Let stand 30 min.

In a saucepan boil the breast in water and salt, once cooked, cool, and chop finely.

Grate onion and cauliflower with a food processor's help, then add finely chopped fresh parsley and garlic.

Fillet mushrooms into thin sheets.

In a saucepan, with olive oil at high heat, add and saute ingredients in the following order: onion, cauliflower, mushrooms, boiled breast, garlic and parsley, and lastly, the fresh cream. Cook for 5 minutes, season, and let rest.

Cover hands with oil to easily make balls of puree, which are then filled with the mixture of chicken and vegetables. It's important to leave space to cleanly close the balls with a proper amount of filling inside of them. Ideally, make balls with a diameter of roughly 5 cm. Set aside on an oiled surface or waxed paper to avoid them sticking.

Once all balls are ready, fry in hot oil on both sides, they should be browned but never fully immersed in oil.

Let cool and then eat with a sauce of choice. We can serve them with fine herb mayonnaise or ginger, which is ideal for chicken.