Chicken breast with walnut topping

Ingredients for 4 servings:

• 4 chicken breasts
• 3 bell peppers, red
• 7 tbsp olive oil
• 150 g walnut kernels
• 2 slices of toast
• 1 tsp harissa
• salt and pepper
• 1 dashes lemon juice
• 1 kg potatoes
• 2 tbsp breadcrumbs
• 1 bunch parsley, chopped

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Set the oven to its highest temperature, approximately 250°C (top heat). Halve and deseed the peppers. Place them on a baking sheet, bulb side up. Brush with oil and roast in the oven until the skin turns black. Then let the peppers cool in a damp cloth. Peel the peppers and puree them into a paste with 60 ml water, 2-3 tablespoons of oil, 100 g walnuts, toast, and harissa. Season with salt, pepper, and lemon juice. Preheat the oven to 200°C (fan oven). Peel and wash the potatoes, pat dry, and cut into wedges. Season with oil, salt, and pepper. Place on a baking sheet and roast on the middle shelf for approximately 10 minutes. Season the chicken breast with salt and pepper. Brown in a pan for approximately 2 minutes on each side. Place the chicken breast between the potatoes and spread a thick layer of the pepper puree on top. Sprinkle the breadcrumbs over the chicken and bake for another 20 minutes on the middle rack. Serve the chicken breast with the roasted potatoes. Sprinkle with the chopped parsley and the remaining walnuts. Approx. 910 kcal per serving.