Rucola mashed potatoes with pine nuts and grilled chicken snacks

Name: Rucola mashed potatoes with pine nuts and grilled chicken snacks
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 750 g Potatoes; 7-10 Tbsp Salt; 20 g Pine nuts; 1 collar (approx. 75 g) Arugula; 1 Garlic clove; 1-2 tablespoons (10 g each) white balsamic vinegar; 1-2 tablespoons (10 g each) Olive oil; 7-10 Tbsp Pepper; 400 g Chicken filet; 150 ml Milk; 7-10 Tbsp Parmesan cheese and rocket

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

750 g Potatoes
7-10 Tbsp Salt
20 g Pine nuts
1 collar (approx. 75 g) Arugula
1 Garlic clove
1-2 tablespoons (10 g each) white balsamic vinegar
1-2 tablespoons (10 g each) Olive oil
7-10 Tbsp Pepper
400 g Chicken filet
150 ml Milk
7-10 Tbsp Parmesan cheese and rocket

Directions

1
Peel and quarter the potatoes and cook them in salted water for about 20 minutes. Roast pine nuts in a pan without fat until golden brown. Take them out of the pan and let them cool down. Clean, wash and drain the arugula.
2
Peel and coarsely chop the garlic. Puree the rocket, garlic, vinegar and olive oil with the blender. Season with salt and pepper. Wash the chicken filet, dab dry and cut into pieces. Brush a grill pan with some oil and heat it up.
3
Fry the chicken cubes on each side over medium heat for about 5 minutes. In the meantime drain the potatoes, let them steam and mash them with a potato masher. Heat the milk and gradually stir into the mashed potatoes together with the mashed rocket.
4
Season with salt and pepper. Skewer chicken snacks on wooden skewers as desired and arrange on plates together with the rocket mashed potatoes. Sprinkle with pine nuts. If necessary, sprinkle with parmesan slices and garnish with rocket leaves and serve.