Ingredients
chicken breast
| Quantity | Ingredients |
|---|---|
| 2 | chicken breast fillet |
| 1-2 | medium-sized tomatoes |
| 125 g | mozzarella |
| 2 EL | olive oil |
| 100 ml | poultry stock or white wine |
| 2 sprigs | rosemary |
| salt & Pepper |
mashed potatoes
| Quantity | Ingredients |
|---|---|
| 500 g | floury potato |
| 100 ml | milk |
| 50 g | butter |
| salt & nutmeg |
Preparation
Preparation – Stuffed Chicken Breast
Slice the chicken fillet lengthwise to create a pocket. Fill the pocket with slices of tomato and mozzarella. Next, lightly season the stuffed chicken fillet with salt and pepper and drizzle a little olive oil over it. Place the stuffed chicken fillets in a baking dish and cook in the oven at 180°C (top/bottom heat) for about 25–30 minutes. If desired, baste the fillets with white wine or stock (poultry/vegetable).
Preparation – Mashed Potatoes
For the mash, first peel and dice the potatoes and boil them in salted water until soft. Then drain the water and let the potatoes steam dry. Once steamed dry, mash the potatoes.
Heat the butter and milk, mix into the mashed potatoes, season with salt and nutmeg, and stir until the mash is nice and creamy.
Spoon the mashed potatoes onto the plate, slice the stuffed chicken breast and drizzle with the pan juices from the baking dish. Garnish with fresh herbs as desired. As an additional side or decoration, you can also roast vegetables (e.g., cherry tomatoes, spring onions, etc.) and serve them alongside.
