John Myers
Ingredients for 4 servings:
- 4 medium-sized chicken fillet(s) (skinless and boneless)
- 2 bunches of parsley
- 1 bunch of basil
- 2 garlic cloves
- 1 lime(s) , (grate the zest and cut the lime into slices)
- 4 slices of bacon
- salt and pepper
- 2 tbsp olive oil, for the mold
- 750 g potatoes
- rosemary
- Thyme
- salt and pepper
- 2 tbsp oil, garlic oil or neutral
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Quickly prepared, ready in the oven after 30 minutes, an absolute quick dish
Chop the herbs and mix with the lime zest and finely diced garlic. Open the chicken fillets (if that’s not possible, cut a pocket) and loosely fill them with the herb mixture. Close them and loosely wrap each one with a slice of bacon; this doesn’t have to cover the entire breast and doesn’t need to be tucked in tightly. Place the bacon end under the chicken breast and it will hold. Season everything with salt and pepper and place in a baking dish. Place lime slices between the individual fillets. Peel and dice the potatoes, boil them in salted water until just tender, then drain and place them in the dish with the chicken fillets. Season with salt, pepper, and garlic oil, and sprinkle with rosemary and thyme to taste. Place in the oven preheated to 225°C and cook for a total of 30-35 minutes. Serve with a fresh salad.
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