baked chicken breast

1- Serve
1 chicken breast
Ginger, Julians
1 orange
2 onions, small
4 pods of garlic
Black pepper, crushed
2 potatoes
1/3 cup heavy cream
1/4 cup butter
Nutmeg, grated
Black pepper, crushed
Dry the chicken with a paper towel. Make long parallel cuts on the breast.
Rub the chicken with salt and pepper with your hands, as well as into the cut.
Place the ginger julienne on the cut area and wrap with cling wrap and leave for 2-3 hours.
Remove from chicken wrap and place in an oven-proof container.
Cut the orange in half and place it half under the breast.
Season the chicken with herbs. Place some onion and garlic pods around the chicken.
Bake the chicken in a preheated oven at 180C for 45 minutes.
When baking the chicken, prepare the mashed potatoes.
Boil the potatoes in salted water. Once done, mash them but do not overdo them.
Heat the butter in a frying pan and add the cream.
Add it to mashed potatoes with grated nutmeg, salt and pepper. Mix well using a wooden spatula.
When the chicken is baked, serve with mashed potatoes and a glass of bourbon.