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🍽️ Roasted potatoes with stuffed chicken breast and crunchy olive-pistachio topping

575 kcal · 30 min · 4 servings

Roasted potatoes with stuffed chicken breast and crunchy olive-pistachio topping Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 240 degrees Celsius using top and bottom heat.
  2. 2. Rinse the chicken meat under cold water.
  3. 3. Pat the meat completely dry with a kitchen towel.
  4. 4. Let the meat sit at room temperature for a short time.
  5. 5. Wash the potatoes thoroughly under running water.
  6. 6. Cut the potatoes into slices about two centimeters thick.
  7. 7. Place the potato slices into a large bowl.
  8. 8. Add two tablespoons of oil and a pinch of salt to the potatoes.
  9. 9. Mix everything well so that the potatoes are evenly coated.
  10. 10. Place the potatoes on a baking sheet lined with baking paper.
  11. 11. Place the tray in the oven.
  12. 12. Roast the potatoes for about 25 minutes.
  13. 13. Remove the potatoes when they are golden brown.
  14. 14. Rinse the lemons under warm water.
  15. 15. Finely grate the zest of one lemon.
  16. 16. Halve the lemons.
  17. 17. Squeeze the juice from the lemons.
  18. 18. Place the olives in a sieve.
  19. 19. Let the olive liquid drain off.
  20. 20. Finely chop about half of the olives.
  21. 21. Place the chopped olives into a small bowl.
  22. 22. Add the lemon zest to the olives.
  23. 23. Season the mixture with a pinch of salt.
  24. 24. Take a sharp, narrow knife.
  25. 25. Carefully cut a pocket into the chicken breast.
  26. 26. Fill the pocket with the olive mixture.
  27. 27. Add four tablespoons of oil to a large pan.
  28. 28. Heat the oil over medium to high heat.
  29. 29. Place the chicken meat into the hot pan.
  30. 30. Fry the meat on all sides.
  31. 31. Fry it for about three minutes until golden brown.
  32. 32. Deglaze the meat with two tablespoons of lemon juice.
  33. 33. Add two tablespoons of butter to the pan.
  34. 34. Reduce the heat to low.
  35. 35. Cover the pan with a lid.
  36. 36. Finish cooking the chicken for about six minutes.
  37. 37. Wash the parsley under cold water.
  38. 38. Shake the parsley dry.
  39. 39. Remove the coarse stems from the leaves.
  40. 40. Finely chop the parsley leaves.
  41. 41. Chop the pistachios coarsely.
  42. 42. Quarter the remaining olives lengthwise.
  43. 43. Place the quartered olives into the bowl with the filling.
  44. 44. Add the chopped pistachios.
  45. 45. Add the remaining lemon zest.
  46. 46. Add one to two tablespoons of lemon juice.
  47. 47. Add four tablespoons of oil (preferably olive oil).
  48. 48. Season the salsa with salt.
  49. 49. Season the salsa with pepper.
  50. 50. Season the salsa with a pinch of sugar.
  51. 51. Mix all ingredients for the salsa well.
  52. 52. Remove the potatoes from the oven.
  53. 53. Place the potatoes on the plates.
  54. 54. Place the chicken meat next to the potatoes.
  55. 55. Place the olive-pistachio salsa on the meat.
  56. 56. Pour the pan juices over everything.
  57. 57. Serve the dish immediately.

Nutrition per serving