Baked chicken filet with potato and courgette gratin

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Clean, wash and cut the peppers into small cubes. Wash and clean the zucchini and cut into thin slices. Peel, wash and thinly slice the potatoes. Layer potato and zucchini slices alternately in flakes in a greased rectangular casserole dish.

2. 2

   Season the cream with salt and pepper and pour over the gratin. Grate 100 g cheese over it. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 40 minutes. In the meantime, wash the meat, pat dry and season with salt and pepper.

3. 3

   Heat the oil in a pan. Brown the meat on both sides for about 5 minutes. Cut 100 g cheese into cubes. Place the meat side by side in a rectangular casserole dish and cover with diced pepper and cheese.

4. 4

   The last 20 minutes in the oven with gratinated. Peel onion and cut into cubes. Wash the thyme and shake dry. Brown the onion cubes in the pan, add broth and dissolve the gravy.

5. 5

   Leave 4 stems of thyme for garnishing, add the rest to the pan. Bring to the boil and simmer for 2 minutes. Pass the sauce through a sieve. Cut meat into slices and arrange on plates with gratin and sauce.

6. 6

   Halve and wash the mini peppers. Garnish each plate with 1/2 pod and 1 stalk of thyme.

Nutrition Facts

KCAL
650 kcal

CARBS
24 g

FATS
39 g

PROTEINS
57 g