Chicken filet in bacon coat with mixed potato salad

AUTHOR
Melissa Olsen
DIFFICULTY
very easy
RATING
5 1
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 4
  • 400 g Potatoes
  • 7-10 Tbsp Salt
  • 500 g Sweet potatoes
  • 5 TABLESPOONS Olive oil
  • 4 Chicken fillets (approx. 170 g each)
  • 7-10 Tbsp Pepper
  • 12 discs Bacon (à approx. 15 g)
  • 1 TABLESPOON Oil
  • 1/4 collar Parsley
  • 5 Stem(s) Basil
  • 1/2 bunch Chives
  • 1-2 TABLESPOONS White wine vinegar
  • 20 g Alfalfa sprouts

Directions

  1. 1

    Peel potatoes, cut into small cubes and cook in boiling salted water for about 10 minutes. Drain and let drain well. Peel sweet potatoes and cut into small cubes. Mix the potato and sweet potato cubes, 3 tbsp. olive oil and 1/2 tsp. salt, place on a baking tray and bake in a preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see

  2. 2

    manufacturer) bake for about 20 minutes.

  3. 3

    Wash the meat, dab dry and season with salt and pepper. Wrap 3 slices of bacon around each fillet. Heat oil in a pan. Fry the meat for 4-5 minutes, turning it over. Remove and place on the baking tray 3-4 minutes before the potatoes are done.

  4. 4

    Wash the herbs and shake dry. Cut the chives into small rolls. Peel and chop the parsley leaves. Pluck some basil leaves and put aside. Pluck the rest of the basil leaves and cut them into small pieces.

  5. 5

    Puree the herbs and 2 tablespoons of olive oil, season to taste with vinegar, salt and pepper. Place sprouts in a fine sieve, rinse and drain.

  6. 6

    Remove potatoes and meat from the oven. Stir some herb dressing into the potato mixture. Fold in the remaining basil leaves. Cut the meat open, arrange on plates with the warm potato salad and garnish with sprouts.

  7. 7

    Add the remaining herb dressing.

Nutrition Facts

KCAL
630 kcal
CARBS
45 g
FATS
29 g
PROTEINS
48 g