Chicken Breast with Potato Wedges and Olive Dip
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Ingredients
for
2
- Ingredients
- 2 Chicken breasts
- 2 Tomatoes
- 2 sprigs rosemary
- 2 Sweet potato
- 2 Tbsps olive oil
- vegetable oil (for frying)
- salt
- peppers (ground)
- Olive dip
- 120 Tbsps chopped roasted Shelled pistachio (black olives)
- 1 Tbsp Basil (chopped)
- 1 garlic clove (minced)
- 100 grams cream cheese
- 50 grams Yogurt (0.1% fat)
- 1 splash lemon juice
- salt
Preparation steps
1.
For the dip, mix all ingredients and season with salt and a dash of lemon.
2.
For the potato wedges, scrub potatoes and cut into wedges. Briefly blanch in hot water, rinse, dry well and then fry in hot oil (170°C) until golden brown, about 6 min. Drain on paper towels and salt.
3.
Season chicken breasts with salt and pepper and fry in hot olive oil approx. 5 minutes per side until golden brown. Remove and cover in aluminum foil. In the same pan, cook sliced tomatoes on both sides. Add rosemary and season with salt and pepper.
4.
Cut chicken breasts into slices and along with the tomatoes, serve the potato wedges and olive dip.
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