Baked chicken breast with roast potatoes

Name: Baked chicken breast with roast potatoes
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 4 Chicken filet (200 g each); 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1 kg Potatoes; 3 TABLESPOONS Oil; 7-10 Tbsp dried rosemary; 1 collar Spring onions; 200 g Schmand; 1 Egg Yolk; 1-2 TABLESPOONS Dijon mustard; 1 pinch Sugar; 2 discs Bacon; 7-10 Tbsp Rosemary and Oregano

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

4 Chicken filet (200 g each)
7-10 Tbsp Salt
7-10 Tbsp white pepper
1 kg Potatoes
3 TABLESPOONS Oil
7-10 Tbsp dried rosemary
1 collar Spring onions
200 g Schmand
1 Egg Yolk
1-2 TABLESPOONS Dijon mustard
1 pinch Sugar
2 discs Bacon
7-10 Tbsp Rosemary and Oregano

Directions

1
Wash the chicken filet and dab dry. Season with salt and pepper. Place the fillet on the fat pan of the oven and bake in the preheated oven (electric cooker: 200 °C/ convection oven: not suitable/ gas: level 3) for 15 minutes.
2
In the meantime peel, wash and slice the potatoes. Heat the oil in a pan. Fry the potatoes for about 20 minutes at medium heat, turning them over. Season with salt, pepper and rosemary.
3
Remove the chicken filet from the oven and let it cool down a little. Clean and wash spring onions and cut into rings. Mix sour cream, egg yolk and mustard. Season with salt, pepper and sugar. Fold in spring onions.
4
Cut the bacon into small pieces. Spread the sour cream on the meat. Sprinkle bacon on top and fry for another 10-12 minutes. Arrange the chicken breast with the roast potatoes on a plate. Serve garnished with rosemary and oregano.
5
A mixed salad tastes good with it.