Chicken Breast Fillet with Olive Crust
The Mediterranean-inspired chicken breast fillet with olive crust requires little effort, as it cooks along with the side dish in the oven almost on its own.
Ingredients
- 850 ml peeled tomatoes (canned; fill volume)
- Salz
- Pfeffer
- 1 small onion
- 2 Garlic cloves
- 50 g unpeeled almonds
- 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
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1.
Pour tomatoes with liquid into a large shallow baking dish (~35x22 cm) and lightly mash with a fork. Season with salt and pepper.
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2.
Peel onion and garlic, finely chop and stir into tomatoes.
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3.
Grind almonds and olives in a food processor to a creamy paste. Add mustard and optionally whisk with water until smooth.
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4.
Rinse chicken breast fillets, pat dry, season with salt and pepper. Place in tomato sauce and brush tops with olive cream.
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5.
Wash, peel potatoes and cut into ~3 cm cubes. Put in a bowl.
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6.
Rinse lemon hot, dry rub and finely grate zest. Halve lemon and squeeze juice. Mix lemon zest and juice with olive oil into potatoes. Season with salt and pepper.
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7.
Line a baking tray with parchment paper. Place the baking dish in the center, spread potatoes with liquid around it, and bake in preheated oven at 225 °C (fan: 200 °C, gas: level 3‑4) on the middle rack for about 20 minutes.
