John Myers
Ingredients for 2 servings:
- 2 chicken breast fillets
- 2 rolls (ciabatta rolls)
- 2 large sweet potatoes
- 250 g natural yogurt, light
- 3 tbsp, heaped Parmesan, grated
- 1 pack of arugula
- 2 tbsp, heaped crème fraîche
- 1 bunch of chives
- 2 tbsp green pesto
- 1 pinch(s) of salt and pepper
- 1 pinch of sea salt
- some oregano
- some olive oil
- 1 garlic clove(s)
- 4 cherry tomatoes
- 150 g natural yogurt
- some mint, fresh
- some lemon zest
- salt and pepper
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes
Peel the sweet potatoes and cut into sticks. Arrange the potato sticks on a baking sheet lined with baking paper, drizzle with a little olive oil, and sprinkle with sea salt. Bake in a preheated oven at 220°C for about 25 minutes. Turn halfway through the baking time. Sprinkle the chicken breast fillets with oregano, salt, and pepper. Heat a little oil in a pan and fry the fillets until golden brown. In a bowl, mix the natural yogurt with the crème fraîche and grated Parmesan cheese. Crush a garlic clove, add it, and season the cream with salt and pepper. Finely chop some chives and stir in. Cut open the fresh ciabatta rolls and spread both halves with the pesto. Then place the chicken breast fillet on one half, arrange the arugula and sliced tomatoes on top, and spread with the yogurt sauce. Dip for the fries: Mix 150g yogurt, finely chopped fresh mint, and a little lemon zest, and season with salt and pepper. Tip: Place the chicken breast fillets on a sheet of baking paper, season, fold the baking paper shut, and flatten the chicken fillets slightly with a rolling pin. This will help the chicken cook through more quickly.
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