John Myers
Ingredients for 2 servings:
- 200 g chicken breast fillet(s)
- 4 potatoes
- ¼ pack of cream cheese
- 1 dash of cream
- some tomato paste
- 6 small cherry tomatoes
- oil
- Paprika powder
- curry powder
- oregano
- salt and pepper
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 45 minutes
Wash the potatoes and cut them into quarters or sixths if desired. In a bowl, toss the potato wedges with a tablespoon of oil and season with salt, pepper, oregano, paprika, and curry powder to taste. Arrange the potato wedges on a baking sheet and bake in the oven at 210°C. Wash the chicken breast, pat dry, and cut lengthwise. Toss the two fillet halves in the bowl with the potato wedge seasoning mix and place one half in a baking dish. In the same bowl, mix the cream cheese with a little cream, add a little tomato paste, and season again with salt and pepper. Spread some of the mixture over one fillet half, cover with the remaining meat, and spread the cream cheese mixture over the meat. Quarter the cherry tomatoes and arrange them on top of the meat. Place the baking dish in the oven with the potatoes and bake for another 25 minutes at 210°C. The time can vary, so it’s better to check the meat and see if the potato wedges are nice and crispy.
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