Herbed chicken fillet with cottage cheese and cucumber salad

Name: Herbed chicken fillet with cottage cheese and cucumber salad
Cook time: 45 min
Total time: 45 min
Yield: 2
Ingredients: 400 g Potatoes; 7-10 Tbsp salt and pepper; 7-10 Tbsp Sugar; 1 Cucumber; 2 TABLESPOONS White wine vinegar; 2 (150 g each) Chicken filets; 1 TABLESPOON Oil; 3 TABLESPOONS Skimmed milk yoghurt; 2-3 stem(s) Parsley and Dill; 2 tablespoons (50 g) Cottage cheese

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 2

400 g Potatoes
7-10 Tbsp salt and pepper
7-10 Tbsp Sugar
1 Cucumber
2 TABLESPOONS White wine vinegar
2 (150 g each) Chicken filets
1 TABLESPOON Oil
3 TABLESPOONS Skimmed milk yoghurt
2-3 stem(s) Parsley and Dill
2 tablespoons (50 g) Cottage cheese

Directions

1
Peel, wash and quarter the potatoes, cover and cook in boiling salted water for about 20 minutes.
2
In the meantime, wash the cucumber for the salad and slice or cut it into thin slices. Mix vinegar, 1/2 teaspoon salt, 1 pinch of pepper and 1 pinch of sugar. Mix with the cucumber slices.
3
Wash the meat and dab dry. Heat oil in a coated pan. Fry the meat for 5-6 minutes on each side. Season with salt and pepper.
4
For the puree, drain the potatoes, leaving 5-6 tablespoons of potato water in the pot. Add yoghurt and mash everything. Season to taste with salt.
5
Wash herbs, chop roughly. Turn the chicken fillets around in the herbs, press lightly. Drain the cucumber water from the cucumber salad and fold in the cottage cheese loosely. Season to taste with salt and pepper.
6
Dress everything.