Chicken filet with potato crust

Name: Chicken filet with potato crust
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 4 Chicken fillets (approx. 150 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 750 g waxy potatoes; 800 g Carrots; 1 collar Parsley; 4 TABLESPOONS Sunflower oil; 7-10 Tbsp Oil

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

4 Chicken fillets (approx. 150 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
750 g waxy potatoes
800 g Carrots
1 collar Parsley
4 TABLESPOONS Sunflower oil
7-10 Tbsp Oil

Directions

1
Wash the meat, dab dry and season with salt and pepper. Peel and wash the potatoes and cut them into thin slices with a slicer. Spread a thin layer of oil on the baking tray. Place chicken fillets on top and cover with potato slices like roof tiles.
2
Season with salt. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-30 minutes. Peel, clean, wash and cut carrots into pieces. Wash parsley, shake dry, pluck leaves except for something to garnish from the stems and chop very finely.
3
Mix parsley with 2 tablespoons of oil. Heat 2 tablespoons of oil. Sauté the carrots in it. Add 2-3 tablespoons of water and steam for about 8 minutes. Add parsley oil and stir in. Arrange meat and carrots on plates.
4
Serve garnished with parsley.