Baking chicken fillet from sheet metal
easy
75 mins
75 mins
Ingredients
- 600 g Potatoes
- 100 ml Vegetable broth (instant)
- 4-5 Tbsp white balsamic vinegar
- 1/2 TEASPOON medium hot mustard
- 1 TABLESPOON Oil
- 4 small chicken fillets (approx. 125 g each)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 100 g White bread
- 1 egg (size M)
- 250 g cherry tomatoes
- 4 Gherkins (approx. 35 g each)
- 1 collar Chives
- 1 pinch Sugar
- Baking paper and grease
Directions
- 1
Wash the potatoes and cook in boiling water for about 20 minutes. Drain, rinse and peel. Cut the potatoes into slices. Bring the vegetable stock to the boil, add vinegar, stir in mustard and fold in oil and pour over the potato slices.
- 2
Let the potatoes cool down. Meanwhile wash the meat, dab dry and season with salt and pepper. Finely grate the bread. Whisk egg and 2 tablespoons of water. Put into a deep plate. Turn meat first in egg and then in bread.
- 3
Line baking tray with baking paper and grease. Place the chicken filet on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-35 minutes. Turn after half of the baking time.
- 4
In the meantime clean, wash and slice the tomatoes. Cut the cucumbers into fine slices. Wash chives, shake dry, put some stalks aside for garnishing, cut remaining chives into fine rolls.
- 5
Season the potatoes with salt, pepper and sugar. Mix in cucumbers, chives and tomatoes, mix carefully and season again with salt, pepper and sugar. Arrange potato salad and chicken on a plate.
- 6
Garnish with chives.
Nutrition Facts
360 kcal
38 g
6 g
36 g
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