Herbed chicken filet with cucumber salad and mashed potatoes

Name: Herbed chicken filet with cucumber salad and mashed potatoes
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 kg floury potatoes; 7-10 Tbsp Salt; 1 Cucumber; 100 g Cottage cheese (0,8 % fat); 3 TABLESPOONS light balsamic vinegar; 1 pinch Sugar; 1 collar Parsley; 1 collar Dill; 5 TABLESPOONS Milk; 5 TABLESPOONS low-fat yoghurt; 4 (150 g each) Chicken filets; 2 TABLESPOONS Oil

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 kg floury potatoes
7-10 Tbsp Salt
1 Cucumber
100 g Cottage cheese (0,8 % fat)
3 TABLESPOONS light balsamic vinegar
1 pinch Sugar
1 collar Parsley
1 collar Dill
5 TABLESPOONS Milk
5 TABLESPOONS low-fat yoghurt
4 (150 g each) Chicken filets
2 TABLESPOONS Oil

Directions

1
Peel and wash the potatoes and cook in boiling salted water for 15-20 minutes. In the meantime, wash and clean the cucumber, cut it into thin slices, put it in a bowl and season with salt.
2
Carefully mix the cottage cheese with vinegar and sugar and fold into the cucumber slices, set aside. Wash parsley and dill, shake dry. Pluck the leaves or flags from the stalks.
3
Roughly chop the herbs and spread them on a flat tray. Drain the potatoes in a sieve. Heat milk in the pot, add potatoes and yoghurt, mash to puree and season to taste with salt. Cover the puree and keep warm.
4
Wash the chicken fillets, dab dry and season with salt and pepper. Heat the oil in a pan over medium heat. Fry the fillets for 8-12 minutes while turning. Lift out, turn in the herbs, press firmly and cut into slices.
5
Spread the puree and cucumber salad on the plates and place the meat slices on top.