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Ingredients
Chicken Breast with Potato Topping
- Ingredients
- 2 Fennel bulb
- 200 grams Cherry tomatoes
- 500 grams potatoes
- 1 egg
- salt
- peppers
- Nutmeg
- 4 Chicken breasts (À 180 g)
- 1 Tbsp olive oil
- 4 Tbsps cream cheese
- 150 milliliters dry white wine
- 3 sprigs Lemon thyme
- 1 Tbsp Cultured butter
- white balsamic vinegar (to taste)
Cut off fennel stalks and rinse bulbs. Quarter fennel bulbs lengthwise and cut into sticks. Rinse and halve the tomatoes (approximately 8 ounces).
Peel the potatoes (approximately 1 pound), wash and grate. Mix potatoes with egg and season with salt, pepper and nutmeg.
Rinse chicken breasts (approximately 6 ounces each) with cold water, pat dry and cut in half horizontally. Season with salt and pepper.
Add oil to a baking dish, then fennel and tomatoes. Spread cream cheese on chicken breasts, put meat on vegetables and spread potato mixture on top. Pour wine (approximately 6 ounces) over meat. Bake in preheated oven at 180°C (convection oven 160°C; gas mark 2-3) (approximately 350°F/convection 325°F) for approximately 30 minutes.
Meanwhile, rinse thyme, shake dry and chop leaves. Melt butter, remove from heat and mix with thyme.
Switch the oven to grill function. Remove chicken breasts, sprinkle with thyme butter and grill until golden brown, approximately 10 minutes.
Season vegetables to taste with vinegar and serve with meat on preheated plates.
(Percentage of daily recommendation)
| Calorie | 491 cal. | (23 %) | ||
| Protein | 50 g | (51 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6 g | (20 %) |