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🍽️ Crispy Chicken Breast with Potato Cap

584 kcal · 30 min · 4 servings

Ingredients

• 2 bulbs fennel
• 200 g cherry tomatoes
• 500 g floury potatoes
• 1 egg
• salt
• pepper (from the mill)
• nutmeg (freshly grated)
• 4 chicken breast fillets (kitchen-ready, skinless, 180 g each)
• 2 tbsp olive oil (for the dish)
• 4 tbsp cream cheese (plain)
• 150 ml dry white wine
• 3 sprigs lemon thyme
• 40 g butter
• white balsamic vinegar (to taste)

Instructions

1. 1. Thoroughly wash the fennel.
2. 2. Remove the hard core and cut the fennel into quarters lengthwise.
3. 3. Cut the fennel quarters into thin slices.
4. 4. Rinse the tomatoes and cut them in half.
5. 5. Peel the potatoes and wash them.
6. 6. Grate the potatoes finely.
7. 7. Mix the grated potatoes with the egg.
8. 8. Season the potato-egg mixture with salt, pepper, and nutmeg.
9. 9. Preheat the oven to 180 degrees Celsius with top and bottom heat.
10. 10. Wash the chicken breasts and pat them dry with kitchen paper.
11. 11. Cut the chicken breasts horizontally in half to create two thinner slices.
12. 12. Season the chicken slices with salt and pepper.
13. 13. Place the prepared vegetables into a lightly oiled baking dish.
14. 14. Spread some cream cheese over the chicken breasts.
15. 15. Distribute the potato mixture evenly over the cream cheese slices.
16. 16. Place the chicken breasts covered with potatoes onto the vegetables in the dish.
17. 17. Pour the wine over everything in the baking dish.
18. 18. Place the dish in the preheated oven and bake for 35 to 40 minutes.
19. 19. Wash the thyme and shake it dry.
20. 20. Strip the small thyme leaves from the stems.
21. 21. Finely chop the thyme leaves.
22. 22. Mix the chopped thyme with the melted butter.
23. 23. Switch the oven to the grill function 10 minutes before the cooking time ends.
24. 24. Drizzle the thyme butter over the chicken breasts.
25. 25. Grill the chicken breasts until they are golden brown and crispy.
26. 26. Season the vegetables at the end with a little balsamic vinegar.
27. 27. Serve the chicken breasts on pre-warmed plates.
28. 28. Serve the dish with green salad on the side if desired.

Nutrition per serving

• kcal: 584
• Protein: 56 g · Fett/Fat: 24 g · Carbs: 27 g