Chicken breast fillets gratinated with arugula and Parmesan

Ingredients for 4 servings:

• 4 chicken breast fillets
• 150 g arugula, fresh
• 25 g pine nuts
• 50 g Parmesan
• 8 large potatoes
• 3 tbsp olive oil
• 1 large tomato(s)

Instructions

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

great when guests come

Clean and wash the arugula, and shake it dry. Finely chop half of it along with the pine nuts and Parmesan cheese. Wash the chicken breast fillets, pat them dry, and season with salt and pepper. Heat 1 tablespoon of oil in a pan. Sear the meat on both sides for 2 minutes, then continue cooking over low heat. Remove from the pan and set aside. Wash the potatoes, place each one individually on a spoon, and cut into slices from top to bottom. Pull slightly on the right and left sides so that the potatoes open up into a fan shape. Place them in a baking dish with the remaining 2 tablespoons of oil and bake in the oven at 180°C for about 45 minutes. If you want to speed things up, you can boil the potatoes in hot water beforehand. But don’t let them get too soft, or they’ll be difficult to cut and fan out! Spread the arugula, Parmesan, and pine nut mixture over the chicken breast fillets and bake in the oven for about 3 minutes. If you have any leftover mixture, simply pour it over the Swedish potatoes. Wash the tomatoes, remove the stems, chop them, and mix with the arugula and a salad dressing of your choice. Remove the chicken breast fillets and potatoes from the oven and serve with the arugula and tomato salad.