Creamy chicken in potato cheesy baskets

Pre heat the oven at 350 F.

Grate the potatoes and zucchini, add the egg, salt, pepper, olive oil and the cheese, mix until wel combined. Take a cupcake tin, grease it well, filled with the potatoes mixture making a well in the middle with the back of a teaspoon. Cook for 35 minutes.

Put a large frying pan on a medium high flame, add the butter and olive oil, add the chicken and brown in all sides, add the garlic, tarragon and red pepper, let cook for 10 minutes.

On the mean time, roast your corn on the BBQ, for 5 minutes, take off and Place an ear of corn, cut side down, on a cutting board, holding it near the top. Using a sharp knife, start at the top and cut downward with a gentle motion. Continue cutting until all of the corn is removed. Add the corn to the chicken, season well with slat and pepper. Add the cream, cook for 5 more minutes and you are done.

Take out the baskets from the oven, take them off the mold. Fill with the chicken mixture. Garnish with the green onions, serve right away.