Goulash on tuber or chicken breast with cheese crust on potato slices
On my kitchen windowsill lives a rosemary. However, a very sad rosemary. He's hanging his head, the leaves and twigs are already half dried up and it's coming to an end.
Experienced gardeners have given me all sorts of tips on how I might save him, but not one larger pot even more water or another location he liked. It was already a real little tree that I had bought extra in the flower shop.
Anyway, it would be a shame, if he would just go in that way and that's why there is the pasta with rosemary yesterday, today potatoes from the oven with rosemary. Using rosemary as far as the eye can see.
This time, some meat comes into play, gently cooking on top of the said potatoes and covered in a wonderfully crunchy Parmesan crust, which makes it nicely juicy.
But let's start over.
Chicken breast with cheese crust on potato slices
for 2 servings
4 medium potatoes
2 sprigs of rosemary sprigs
2 chicken breast fillets
50g of soft butter
50 g of breadcrumbs
30 g of fresh grated Italian hard cheese, I recommend Grana Padano or Pecorino romano, I find Parmesan too strict
Coarse sea salt , freshly ground pepper
Preheat the oven to 200 ° C.
Brush a baking sheet with plenty of olive oil.
Brush the potatoes well, but do not peel. Cut into thin slices and layer side by side on the sheet. Brush with olive oil and sprinkle with sea salt.
Wash rosemary and shake dry. Pick the needles from the twigs and sprinkle on the potatoes.
Put the tin on the middle rail in the oven and preheat for 10 minutes.
In the meantime, pat the meat dry and dry rub in with some ground salt and pepper.
For the cheese crust, mix the soft butter with the breadcrumbs and grated cheese into a crumbly mixture, season to taste with ground salt and pepper.
The tin remove from the oven after 10 minutes if the potatoes are already lightly browned.
Place the chicken breast fillets on the potatoes, spread the breading on the fillets and press well.
Back into the Place the oven and bake for another 15 minutes. Check if the meat is cooked, otherwise rest for a few minutes in the oven.
Serve with a fresh salad, such as corn salad with vinaigrette.
We had it again a glass of wine in addition, in this case it was our currently absolute favorite wine, a 2007er Kerner Auslese from the winery Berthold from Neckarsulm.