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🍽️ Tuscan Chicken Casserole

467 kcal · 65 min · 4 servings

Ingredients

• 3 tbsp olive oil
• 1 tbsp honey
• 3 tbsp soy sauce
• 3 tbsp chili sauce
• 1 tsp cranberries (from the jar)
• 3 tbsp ketchup
• 500 g chicken breast fillet(s)
• 800 g potato(es) (small)
• 1 large onion(s)
• 2 clove(s) garlic
• 3 tomato(es)
• 3 sprig(s) rosemary
• 1 sprig(s) thyme
• 0.25 liter chicken broth
• olive oil (for frying, for the dish)

Instructions

1. 1. Mix the first six ingredients for the marinade and place the washed and dried chicken fillets inside. Let the meat marinate for at least 1 hour (overnight is best).
2. 2. Peel the potatoes, halve larger ones, and fry them in olive oil for about 10 minutes, browning them on all sides.
3. 3. Place the fried potatoes in a baking dish that you have previously greased with olive oil.
4. 4. Peel the garlic and chop it finely. Peel the onion, halve it, and slice the halves into rings. Wash 1 sprig of thyme and 1 sprig of rosemary and chop them finely. Sauté the onions, garlic, and chopped herbs in the frying fat, then spread them over the potatoes.
5. 5. Place the meat with the marinade on top of the potatoes and bake everything in the preheated oven at 200 °C top/bottom heat for about 15 minutes. Then pour in hot chicken broth, distribute the tomatoes and two rosemary sprigs in the casserole, and let it cook in the oven for another 20 to 30 minutes.

Nutrition per serving

• kcal: 467
• Protein: 45 g · Fett/Fat: 20 g · Carbs: 30 g