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🍽️ Crispy Potato Wedges with Chicken and Tomatoes

1147 kcal · 30 min · 4 servings

Ingredients

• 2 chicken breast fillets
• 2 tomatoes
• 2 sprigs rosemary
• 2 sweet potatoes (waxy)
• 2 tbsp olive oil
• oil (for frying)
• salt
• pepper (from the mill)
• 2 tbsp chopped black olives
• 1 tbsp basil (chopped)
• 1 clove of garlic (finely chopped)
• 100 g cream cheese
• 50 g yogurt
• 1 dash lemon juice
• salt

Instructions

1. 1. Mix all ingredients for the dip in a bowl.
2. 2. Season the dip with salt and a splash of lemon juice.
3. 3. Wash the potatoes thoroughly.
4. 4. Cut the unpeeled potatoes into wedges.
5. 5. Blanch the potato wedges briefly in hot water (cook briefly in boiling water).
6. 6. Shock the potatoes by placing them in cold water.
7. 7. Dry the potato wedges well with a kitchen towel.
8. 8. Fry the potatoes in hot oil (approx. 170°C) for about 6 minutes until golden brown.
9. 9. Let the finished wedges drain on kitchen paper.
10. 10. Salt the potato wedges after frying.
11. 11. Salt and pepper the chicken breasts.
12. 12. Fry the chicken breasts in not too hot olive oil for about 5 minutes per side until golden brown.
13. 13. Remove the chicken breasts from the pan.
14. 14. Let the meat rest in aluminum foil.
15. 15. Slice the tomatoes.
16. 16. Sear the tomato slices in the same pan briefly on both sides.
17. 17. Add the crushed rosemary needles to the pan.
18. 18. Season the tomatoes with salt and pepper.
19. 19. Slice the chicken breasts.
20. 20. Serve the chicken slices together with the tomatoes, potato wedges, and the dip.

Nutrition per serving

• kcal: 1147
• Protein: 62 g · Fett/Fat: 54 g · Carbs: 102 g