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🍽️ Crispy chicken breast with cheese crust, leek and creamy mashed potatoes

529 kcal · 30 min · 4 servings

Ingredients

• 400 g floury potatoes
• salt
• 1 bunch herbs (20 g; e.g., parsley, dill, thyme)
• 60 g Grana Padano
• 2 tbsp olive oil
• 2 stalks leek
• pepper
• 4 tbsp whole wheat breadcrumbs (40 g)
• 3 tbsp soft butter (45 g)
• 600 g chicken breast fillets (4 fillets of 150 g each)
• 2 tbsp cream cheese (50 g)
• 150 ml vegetable broth
• 2 tsp mustard seeds (10 g)
• 1 tbsp mustard
• nutmeg

Instructions

1. 1. Peel the potatoes and wash them thoroughly.
2. 2. Cut the potatoes in half if necessary.
3. 3. Place the potatoes in a pot and cover them with cold salted water.
4. 4. Bring the water to a boil.
5. 5. Cook the potatoes with the lid on for 20 to 25 minutes over medium heat.
6. 6. Wash the herbs and shake them dry.
7. 7. Pluck off the herb leaves and chop them finely.
8. 8. Grate the Grana Padano cheese finely.
9. 9. Clean the leek and wash it.
10. 10. Halve the leek lengthwise.
11. 11. Cut the leek into 5 cm long pieces.
12. 12. Heat 1 tbsp of oil in a pan.
13. 13. Fry the leek for 3 minutes with the cut side down over medium heat.
14. 14. Place the leek cut side up in a baking dish.
15. 15. Season the leek with salt and pepper.
16. 16. Sprinkle the leek with 20 g of Grana Padano.
17. 17. Set the leek aside.
18. 18. Mix the remaining Grana Padano with breadcrumbs.
19. 19. Stir 2 tbsp of butter into the cheese and breadcrumb mixture.
20. 20. Fold in the chopped herbs.
21. 21. Season the mixture with salt and pepper.
22. 22. Stir everything into a paste.
23. 23. Heat 1 tbsp of olive oil in a pan.
24. 24. Wash the chicken breast fillets.
25. 25. Pat the fillets dry.
26. 26. Fry the chicken breast in the hot oil for 3 to 4 minutes on each side over medium to high heat.
27. 27. Remove the chicken breast from the pan.
28. 28. Place the fillets in a second baking dish.
29. 29. Spread some of the crust mixture on each fillet.
30. 30. Preheat the oven to 200 °C (convection 180 °C; gas mark 3).
31. 31. Bake the chicken breast in the preheated oven for 12 to 15 minutes.
32. 32. Place the leek in the oven as well 10 minutes before the end of the cooking time.
33. 33. Stir the cream cheese with vegetable broth in a pot until smooth.
34. 34. Bring the sauce to a boil.
35. 35. Simmer the sauce over low heat for 2 minutes.
36. 36. Coarsely crush the mustard seeds in a mortar.
37. 37. Stir the mustard seeds into the sauce.
38. 38. Season the sauce with salt and pepper to taste.
39. 39. Drain the potatoes.
40. 40. Mash the potatoes.
41. 41. Stir the remaining butter into the mashed potatoes.
42. 42. Stir mustard into the mashed potatoes.
43. 43. Season the mash with salt and pepper.
44. 44. Add 1 pinch of freshly grated nutmeg.
45. 45. Divide the mashed potatoes among 4 plates.
46. 46. Slice the chicken breast fillets.
47. 47. Place the chicken slices along with the leek on the mashed potatoes.
48. 48. Pour the sauce over the dish.
49. 49. Serve the dish.

Nutrition per serving

• kcal: 529
• Protein: 48 g · Fett/Fat: 24 g · Carbs: 28 g