Ingredients delivered per portion
- 200 - 230 gr chicken breast wrapped in prosciutto
- 170 gr baby potatoes
- 6 ml extra virgin olive oil
- 20 gr canned cabbage
- sour cream dip: sour cream, chopped leek and finely chopped parsley
- 35 gr side salad: Florinis’ peppers and mix lettuce
- 1 tablespoon of salad dressing: extra virgin oil, yellow mustard, honey, salt, black pepper
Preparing a meal is now as easy as 1-2-3!
Ready in 30 minutes
- Preheat oven to 220 degrees at fan mode.
- Cut the potatoes into 4 pieces. Heat the oil in a nonstick frying pan over medium heat and cook the potatoes for 5 minutes until browned, stirring occasionally.
- Put chicken and potatoes in an oven proof non-stick pan and cook for 15 minutes. Carefully turn the chicken and cook for another 10 minutes.
- Right before serving, add the salad dressing in the side salad and stir.
- Serve the chicken with the potatoes, cabbage, side salad and the sour cream dip.
Enjoy a chicken breast with a fine touch!
Utensils you will need: 1 non-stick frying pan, 1 oven proof non-stick pan