Clean, peel, sanitize and cut all vegetables, and herbs and set aside.
In a pan, heat olive oil and sauté onions, carrots until soft. Then add the minced garlic and cook for 1 more minute.
Butterfly the chicken breast and pound between two sheets of parchment until there is uniform thickness. Cut a 50g portion and set the rest aside in the fridge.
Grind the 50g of the chicken with the sautéed vegetables, 10ml of the cream, sundried tomato, salt and 4g of MAGGI® Khaleeji Seasoning. Transfer to a piping bag and keep aside.
Seasoned the butterfly chicken fillet with 6g MAGGI® Khaleeji Seasoning, place on top of a layer of aluminum foil and plastic film, and pipe on it the ground chicken paste.
Roll it tightly and in a preheated oven at 190 degrees Celsius for 45 minutes.
Process the panko, parmesan, parsley, and coriander in a food processor and mix the crumbs well with olive oil.
Brush the chicken with the Dijon mustard, and dredge it in the herbed panko mixture before baking for 8-10 minutes at 190 degrees Celsius.
For the dauphinoise potato, cut potato into 4 mm slices and set in water.
Caramelize some onion in olive oil, butter, salt, sugar and set it aside.
Bring to a boil milk and 100ml of the cream mixed salt, 6g MAGGI® Khaleeji Seasoning, garlic, and nutmeg. Add this to the caramelized onion mixture and combine well before blending until smooth.
Pour the mixture in a baking tray and place the slices of potatoes within before baking at 160 degrees Celsius for 50 minutes.
Once baked, allow the potatoes to cool and chill in the fridge for 12 hours before serving.
Blanch heirloom carrots for 2 to 3 minutes, transfer to ice bath and keep aside.
In a round plate add dauphinoise potato, and place the sliced chicken with heirloom carrots around.
Garnish with some micro greens and edible flowers.
