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🍽️ Chicken breast fillet with olive crust

540 kcal · 30 min · 4 servings

Ingredients

• 850 ml peeled tomatoes (can; net content)
• salt
• pepper
• 1 small onion
• 2 garlic cloves
• 50 g unpeeled almond kernels
• 50 g green olives (pitted)
• 2 tbsp Dijon mustard
• 600 g chicken breast fillet
• 800 g potatoes
• 1 organic lemon
• 2 tbsp olive oil

Instructions

1. 1. Place the tomatoes including their juice into a large, shallow baking dish (approx. 35x22 cm).
2. 2. Mash the tomatoes slightly with a fork.
3. 3. Season the tomatoes with salt and pepper.
4. 4. Peel the onion and the garlic.
5. 5. Finely chop the onion and the garlic.
6. 6. Stir the chopped onion and garlic into the tomatoes.
7. 7. Pulverize the almonds and olives in a food processor until you have a creamy paste.
8. 8. Add the mustard to the olive-almond paste.
9. 9. If necessary, stir the paste with a little water until it is creamy.
10. 10. Rinse the chicken breast fillets.
11. 11. Pat the fillets dry with a kitchen towel.
12. 12. Season the fillets with salt and pepper.
13. 13. Place the fillets into the tomato sauce.
14. 14. Spread the olive cream over the top sides of the fillets.
15. 15. Wash the potatoes.
16. 16. Peel the potatoes.
17. 17. Cut the potatoes into cubes of approx. 3 cm.
18. 18. Place the potato cubes into a bowl.
19. 19. Rinse the lemon under hot water.
20. 20. Dry the lemon.
21. 21. Finely grate the lemon zest.
22. 22. Halve the lemon.
23. 23. Squeeze the lemon.
24. 24. Mix the lemon zest and lemon juice with the olive oil into the potatoes.
25. 25. Season the potatoes with salt and pepper.
26. 26. Line a baking sheet with baking paper.
27. 27. Place the baking dish in the center of the baking sheet.
28. 28. Distribute the potatoes including their liquid around the baking dish.
29. 29. Preheat the oven to 225 °C (fan: 200 °C, gas: level 3-4).
30. 30. Cook the dish on the middle rack in the preheated oven for approx. 20 minutes.

Nutrition per serving

• kcal: 540
• Protein: 52 g · Fett/Fat: 18 g · Carbs: 38 g