Ingredients delivered per portion

1. 200 - 230 gr chicken breast wrapped in prosciutto
2. 170 gr baby potatoes
3. 6 ml extra virgin olive oil
4. 20 gr canned cabbage
5. sour cream dip: sour cream, chopped leek and finely chopped parsley
6. 35 gr side salad: Florinis’ peppers and mix lettuce
7. 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

1. Preheat oven to 220 degrees at fan mode.
2. 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.
3. 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.
4. Right before serving, add the salad dressing in the side salad and stir.
5. 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