Chicken filet with herb-mustard crust in tomato sauce

Name: Chicken filet with herb-mustard crust in tomato sauce
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 4 Chicken filets (à approx. 175 g); 2 TABLESPOONS Dijon mustard with honey; 1 egg (size M); 4 Stem(s) Parsley; 4 Stem(s) Thyme; 225 g Potatoes; 50 g Breadcrumbs; 50 g grated parmesan cheese; 1 pinch Curcuma; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Onion; 500 g cherry tomatoes; 4 TABLESPOONS Olive oil; 7-10 Tbsp Thyme; baking paper

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

4 Chicken filets (à approx. 175 g)
2 TABLESPOONS Dijon mustard with honey
1 egg (size M)
4 Stem(s) Parsley
4 Stem(s) Thyme
225 g Potatoes
50 g Breadcrumbs
50 g grated parmesan cheese
1 pinch Curcuma
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Onion
500 g cherry tomatoes
4 TABLESPOONS Olive oil
7-10 Tbsp Thyme
baking paper

Directions

1
Wash the meat and dab dry. For the crust, whisk mustard and egg with a fork. Wash parsley, shake dry and chop finely. Wash thyme, shake dry and pluck leaves from the stalks. Peel and wash potatoes, dab dry and grate. Mix potatoes, breadcrumbs, herbs, parmesan and turmeric. Stir in egg-mustard mixture. Season to taste with salt and pepper
2
Place the meat side by side on a baking tray lined with baking paper. Spread the crust evenly over the meat with your hands (it sticks a bit). Press down lightly all around. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 25 minutes.
3
In the meantime peel and finely dice the onion. Wash the tomatoes, possibly halve them depending on size. Heat oil in a pan, add tomatoes and onion and braise at low to medium heat for about 5 minutes. Season with salt and pepper
4
Take the meat out of the oven, cut it open and arrange it with the tomatoes. Garnish with thyme. Serve with baguette