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🍽️ Oven-baked Chicken Breast Caprese-style on Herb Mashed Potatoes

576 kcal · 30 min · 4 servings

Ingredients

• 4 chicken breast fillets (150 g each)
• 2 tbsp Garofalo Extra Virgin Olive Oil
• salt
• pepper
• 1 ball mozzarella (125 g; 45 % fat in dry matter)
• 4 medium-sized vine tomatoes
• 1 handful sage leaves (5 g)
• 70 g ORYZA (Selection Organic Pesto Zucchini)
• 800 g potatoes
• 200 ml hot milk (3.5 % fat)
• 1 tbsp butter (15 g)
• 2 handfuls herbs (10 g; basil, parsley)
• 0.5 organic lemon (zest and juice)

Instructions

1. 1. Rinse the chicken breast fillets under running water.
2. 2. Pat the fillets dry with kitchen paper.
3. 3. Grease a baking dish with one tablespoon of oil.
4. 4. Place the fillets in the prepared dish.
5. 5. Using a sharp knife, make three to four shallow cuts across the grain of each fillet.
6. 6. Brush the meat with the remaining oil.
7. 7. Season the meat generously with salt and pepper.
8. 8. Cut the mozzarella in half.
9. 9. Slice the mozzarella.
10. 10. Wash the tomatoes.
11. 11. Remove the hard stem ends from the tomatoes.
12. 12. Slice the tomatoes as well.
13. 13. Wash the sage leaves.
14. 14. Shake the sage leaves dry.
15. 15. Fill the cuts in the meat alternately with mozzarella, tomato slices, and sage leaves.
16. 16. Add two tablespoons of pesto into the cuts.
17. 17. Preheat the oven to 180 degrees conventional heat.
18. 18. Bake the chicken fillets for 25 to 30 minutes.
19. 19. Turn the oven up to 200 degrees five minutes before the end of cooking time.
20. 20. Peel the potatoes.
21. 21. Wash the potatoes.
22. 22. Cut the potatoes into small pieces.
23. 23. Boil the potato pieces in salted boiling water for 15 to 20 minutes until tender.
24. 24. Drain the potatoes.
25. 25. Let the potatoes drip dry well.
26. 26. Mash the potatoes with a potato masher.
27. 27. Stir in milk and butter into the potatoes.
28. 28. Mix the mixture until smooth.
29. 29. Wash the herbs.
30. 30. Shake the herbs dry.
31. 31. Chop the herbs finely.
32. 32. Mix the herbs into the mashed potatoes.
33. 33. Season the mashed potatoes with salt, pepper, lemon zest, and lemon juice.
34. 34. Take the chicken breast out of the oven.
35. 35. Divide the mashed potatoes onto four plates.
36. 36. Arrange the chicken fillets on top of the mashed potatoes.
37. 37. Serve the dish with the remaining pesto.

Nutrition per serving

• kcal: 576
• Protein: 48 g · Fett/Fat: 25 g · Carbs: 38 g