Mediterrane Fächer Hähnchenbrust und Fächerkartoffeln mit Sahnesoße und Käse
Mediterrane Fächer Hähnchenbrust und Fächerkartoffeln mit Sahnesoße und Käse
30m
Serves 2
Directions
- 1Pat the chicken breast dry and cut it into fan shapes. Sprinkle with chicken seasoning, salt, and some oil.
- 2Place tomato slices and mozzarella alternately into the chicken breast cuts.
- 3Sprinkle with oregano and place in a baking dish.
- 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.
- 5Place them in a baking dish.
- 6Melt the butter, add the cream, and pressed garlic cloves.
- 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.
- 8Bake everything at 200°C (approx. 392°F) in a preheated oven for about 20 minutes.
- 9Then sprinkle the potatoes with cheese and bake for another 10 minutes at 220°C (approx. 428°F) until golden brown.
- 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
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