Chicken Breast with Potato Crown

Ingredients

• 2 bulbs fennel
• 200 g Cherry tomatoes
• 500 g waxy potatoes
• 1 egg
• Salt
• Pepper (freshly ground)
• Nutmeg (freshly grated)
• 4 chicken breast fillets (pre‑cooked, skinless, about 180 g each)
• 2 tbsp olive oil (for the dish)
• 4 tbsp cream cheese (plain)
• 150 ml dry white wine
• 3 stems lemon thyme
• 40 g Butter
• white balsamic vinegar (optional)

Instructions

1. 1.

   Wash and trim the fennel, cut lengthwise into quarters, remove the tough core and slice into strips. Rinse and halve the cherry tomatoes. Peel, wash, grate the potatoes, mix with the egg, salt, pepper and nutmeg. Preheat the oven to 180 °C (convection).

2. 2.

   Rinse the chicken breasts, pat dry, cut horizontally in half, season with salt and pepper. Place the vegetables in an oiled baking dish, spread a thin layer of cream cheese over each breast, top with the potato mixture, then lay the chicken on the vegetables. Pour the wine over everything and bake for 35–40 minutes.

3. 3.

   Wash the thyme stems, shake dry, strip leaves from stems, chop and mix with melted butter. Ten minutes before the end, switch the oven to grill mode, drizzle the thyme‑butter over the breasts and grill until golden brown. Taste the vegetables with a splash of balsamic vinegar, plate on warmed dishes, serve with optional green salad.