Mediterrane Fächer Hähnchenbrust und Fächerkartoffeln mit Sahnesoße und Käse

30 mins
Serves 2
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Directions

  1. 1Pat the chicken breast dry and cut it into fan shapes. Sprinkle with chicken seasoning, salt, and some oil.
  2. 2Place tomato slices and mozzarella alternately into the chicken breast cuts.
  3. 3Sprinkle with oregano and place in a baking dish.
  4. 4Cut the potatoes into fan shapes and pre-cook them in lightly salted water seasoned with vegetable broth for 7-10 minutes, until they are still slightly firm.
  5. 5Place them in a baking dish.
  6. 6Melt the butter, add the cream, and pressed garlic cloves.
  7. 7Season with vegetable broth, salt, pepper, and nutmeg, and add a handful of mozzarella to the sauce; stir again and pour it over the potatoes.
  8. 8Bake everything at 200°C (approx. 392°F) in a preheated oven for about 20 minutes.
  9. 9Then sprinkle the potatoes with cheese and bake for another 10 minutes at 220°C (approx. 428°F) until golden brown.
  10. 10Finally, sprinkle with fresh parsley and enjoy warm.

Ingredients

  • 800 g small potatoes
  • 1 mozzarella
  • 1 tomatoes
  • 2 garlic cloves
  • 1 tablespoon butter
  • 200 ml cream
  • 2 teaspoon vegetable broth
  • 0 nutmeg
  • 0 salt
  • 0 pepper
  • 1 handful mozzarella
  • 0 cheese for topping (Gouda, Mozzarella, or Emmentaler)
  • 0 chicken breast (marinated overnight in yogurt, buttermilk, or ayran)
  • 0 oil
  • 0 chicken seasoning
  • 0 oregano

Equipment

ovenknifecutting boardpotbaking dish