Potato and feta casserole with sun-dried tomatoes

Ingredients for 4 servings:

• 40 g dried tomatoes
• 800 g potatoes (early)
• 480 g chicken breast fillet(s)
• 3 cloves garlic
• 1 tbsp rosemary, chopped
• 2 tbsp olive oil
• 1 pinch(s) of salt and pepper
• 4 sprigs of thyme
• 90 g feta cheese

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

optionally with chicken breast fillet or vegetarian

Preheat the oven to 160°C. Dice the sun-dried tomatoes. Wash the potatoes and cut them into wedges with the skin on. Cut the chicken breast fillet into small pieces. For the vegetarian version, simply prepare a few more potatoes. Finely chop the herbs and crush the garlic. Mix everything with the oil and season well with salt and pepper. Mix all ingredients, pour into a baking dish (approx. 20 x 25cm) and bake in a fan-assisted oven at 160°C for 30 minutes. Meanwhile, dice the feta cheese, add it to the casserole after the 30 minutes and bake for a further 15 minutes. Tip: If you like, you can halve 300g of cherry tomatoes in addition to the feta cheese and add them to the casserole along with the feta cheese.