John Myers
Ingredients for 4 servings:
- 4 chicken breasts
- 4 egg(s), boiled, peeled, cut into sixes
- 750 g potatoes, waxy
- 6 large carrots, peeled, cut into fine cubes
- 1 bunch of spring onions, cut into fine rings
- 1 gr. can/n corn
- 1 handful of cress for garnishing
- 1 jar salad cream with yogurt
- salt and pepper
- chili
- Paprika powder
Instructions
Working time approx. 35 minutes; Total time approx. 35 minutes
Season the chicken breast and sear briefly on both sides. My seasoning mix consists of salt, pepper, chili, and plenty of paprika, but you can add any seasoning you like. Then place the seared chicken breast in an oven preheated to 80°C (check with a thermometer and adjust if necessary) and roast for 30 minutes (it’s best to heat the ovenproof dish in the oven at the same time). Wash the potatoes thoroughly and cook with the skin on. Finely chop the carrots and spring onions and mix everything together in a bowl. Add the corn and salad cream. Drain the potatoes and roughly chop them and mix them with the vegetables (with or without skin). Then arrange on plates, top with the sliced eggs and sprinkle with some cress, add the chicken breast, and you’re done. It tastes just as good the next day. Quick and easy to prepare for one person or for a group of guests. It’s especially delicious hot or cold using the 80°C method.
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