Pan‑fried Chicken Breast Fillets with Potatoes and Mozzarella

Ingredients

• 4 chicken breast fillets (about 150 g each)
• 1 tsp grated lemon zest
• 0.5 tsp Peppercorns
• Salt
• 2 tbsp plant oil
• 750 g waxy potatoes
• 50 g olive oil
• Salt
• 1 tbsp herbs de Provence
• 1 tbsp capers (drained)
• 200 g mozzarella
• iceberg lettuce leaf (for serving)

Instructions

1. 1.

   Preheat the oven to 220 °C. Peel and cut the potatoes into even sticks. Drizzle with oil, lightly salt, mix in herbs, and spread on a baking sheet. Roast in the preheated oven for about 20 minutes, turning occasionally.

2. 2.

   Wash the chicken breasts, pat dry, and tie loosely with kitchen twine if desired. Rub with pepper, salt, and lemon zest, then sear each side in hot oil over medium heat for 8–10 minutes until cooked through.

3. 3.

   Arrange the potatoes on lettuce leaves, sprinkle with capers, place the chicken beside them, add two slices of mozzarella on top, and serve immediately.