Chicken Breast with Potatoes

Ingredients

• 2 chicken breast fillets
• 2 Tomatoes
• 2 sprigs Rosemary
• 2 sweet potatoes (firm-cooking)
• 2 tbsp olive oil
• oil for frying
• Salt
• Pepper (freshly ground)
• 2 tbsp chopped black olives
• 1 tbsp basil (chopped)
• 1 clove garlic (finely chopped)
• 100 g cream cheese
• 50 g yogurt
• 1 splash Lemon juice
• Salt

Instructions

1. 1.

   For the dip, combine all ingredients and season with salt and a splash of lemon juice.

2. 2.

   For the potato wedges, wash potatoes and cut into sticks with skin on. Blanch briefly in hot water, shock in cold water, dry well, then fry in hot oil (≈170 °C) until golden brown for about 6 minutes. Drain on paper towels and season with salt.

3. 3.

   Season chicken breasts with salt and pepper and sear in not-too-hot olive oil for about 5 minutes per side until golden brown. Remove and let rest wrapped in foil. In the same pan, quickly sauté sliced tomatoes from both sides. Add rosemary leaves and season with salt and pepper.

4. 4.

   Slice the cooked chicken breasts and serve with the tomatoes, potato wedges, and olive dip.