Stuffed Mondseer chicken breast with potato salad
Ingredients
| 4 | chicken breasts |
|---|---|
| 100 g | WOERLE Mondseer hay milk cheese |
| 6 EL | parsley, chopped |
| 2 | smaller eggs |
| Flour | |
| bread crumbs | |
| olive oil | |
| 1 kg | potatoes |
| 1 | onion |
| 200 ml | vegetable stock |
| 2 EL | Vinegar |
| 2 EL | Olive oil |
| 2 TL | Mustard |
| salt & pepper |
Preparation
Carefully cut open the chicken breasts. Dice Mondseer very small and mix with finely chopped parsley, salt and pepper. Stuff the chicken breasts with it and close carefully (with a toothpick or kitchen twine). Salt and pepper on both sides. Dip the stuffed chicken breasts in flour first, then dip in the beaten egg and then in the breadcrumbs. Place on a baking tray lined with parchment paper and brushed with olive oil and drizzle well with olive oil. Bake at 200 degrees for about 25-30 minutes (turn halfway through the baking time), then increase the temperature to 220 degrees and roast for another 5-7 minutes.
For the potato salad, boil the potatoes in their skins until soft. Peel while still hot and cut as desired. Finely chop the onion, add to the potatoes and pour over the warm vegetable stock. Leave until the potatoes are cold.
For the marinade, mix vinegar with oil, mustard, salt, pepper and finely chopped parsley, mix into the potatoes. Serve stuffed chicken breasts with potato salad.
