John Myers
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Tomato and Mozarella Chicken with Baked Sweet Potatoes
The perfect tomato and mozarella chicken with baked sweet potatoes recipe with a picture and simple step-by-step instructions.
chicken
- 1400 g Chicken breast fillet
- 1 glass Olives
- 700 ml Tomatoes happened
- 300 ml Chunky tomatoes
- Dried chilli
- 3 PK Mozzarella
- 5 size Tomatoes
- 1 bunch Basil
- 1 bunch Parsely
- Oil
- Salt pepper
sweet potato
- 4 size Sweet potatoes
- Herb butter
- Grana Padano Parmesan, grated
chicken
- Cut the chicken into 5cm wide slices. Put some oil in the baking dish (I needed 2) and spread the chicken pieces in it. Cut the tomatoes into slices and spread them over the chicken. Then mix the tomatoes together in a bowl. Season with chilli, salt and pepper. Chop the basil and parsley and stir in. Chop the olives and stir in as well. Then pour the mixture over the chicken.
- Drain the mozzarella, cut into slices and spread on top of the chicken and the like.
sweet potato
- Halve the sweet potatoes and cut slits in at the top. Then cut the herb butter into thin slices and place in these slots. (I cut out thin strips to make it easier). Then sprinkle some Grana Padano on top and wrap the potatoes in aluminum foil.
to bake
- Place the potatoes on a baking sheet and put them in the oven (above), put the casserole dish on a wire rack and put it in the oven as well (must be underneath, where exactly you have to look in the oven manual. For me it was track 3 +5). Now switch the oven to 200 ° C and bake for about 80 minutes.
- Note 5: I have deliberately left out the amount of herb butter and cheese. Because it depends entirely on your taste. Half a roll of herb butter was enough for me, but if you like a more intense taste, you can vary this.
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