Tapenade chicken with rosemary potatoes

Ingredients for 2 servings:

• 2 chicken breast fillets
• 400 g potatoes, small
• 4 tbsp olive oil
• some salt and pepper
• 1 rosemary sprig(s)
• 50 g olives, black
• 1 small tomato(s)
• 1 small bell pepper(s), red
• 1 small onion(s), white
• 5 sprigs of oregano
• 2 sprigs basil
• 1 rosemary sprig(s)
• 1 tbsp tomato paste
• 2 tsp peppercorns
• 1 tbsp olive oil
• 1 tsp sea salt, coarse
• 100 g arugula
• 1 tbsp lemon juice
• 1 tbsp olive oil
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Peel and wash the potatoes. Wash the arugula, spin dry, and sort it. Wash the rosemary, spin dry, and finely chop it. Drain the olives and roughly chop them. Wash the tomato, deseed it, and finely dice it. Wash the bell pepper, deseed it, and finely dice it. Peel the onion and finely dice it. Wash the oregano, spin dry, and roughly chop it. Wash the basil, spin dry, and roughly chop it. Wash the chicken breast and pat it dry. Preheat the oven to 200°C (180°C fan/convection oven). In a bowl, mix the potatoes, olive oil, half of the chopped rosemary, pepper, and salt. Then transfer everything to a large baking dish, place it in the hot oven, and cook for a good 25 minutes. For the tapenade, put the rest of the rosemary, olives, tomato, bell pepper, onion, peppercorns, oregano, basil, tomato paste, olive oil, and coarse sea salt in a mortar. Coarsely crush everything and mix well. Fry the chicken breast fillets in a pan with a little oil over high heat until light brown all over. Rub the fillets thoroughly with the tapenade and spread the remaining tapenade on top of the fillets. Place the fillets in the baking dish on top of the potatoes and cook in the oven for another 20 to 25 minutes. In a bowl, mix the arugula with salt, pepper, lemon juice, and olive oil. Arrange the chicken, potatoes, and arugula on plates, garnishing with a few herbs if desired, then serve immediately.