• 2servings
  • 80minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B6, B9, B12, D
MineralsNatrium, Chromium, Manganese, Calcium, Iron, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 large skinless chicken breasts

  2. 1 tbsp olive oil

  3. 1 medium ripe medium avocado , peeled and sliced thinly

  4. 2 large thin slices of emmental cheese

  5. a few coriander leaves

  6. green salad , to serve

  7. 2 large baking potatoes

  8. olive oil , for coating

  9. salt , and freshly ground pepper

  10. 50 g butter

  11. large handful of sorrel

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 170°C/gas 3.

  2. First of all stab the potatoes with a small, sharp knife then pour a little olive oil in your hand. Rub each of the potatoes with the oil, then sprinkle over a little salt.

  3. Place the potatoes on a baking sheet and bake for 1 hour 15 minutes.

  4. About 10 minutes before the potatoes are ready, start to make the chicken dish.

  5. Batter out the chicken between two pieces of greaseproof paper. They don't need to be too thin, just a little flatter.

  6. Heat the olive oil in a large frying pan and fry the chicken for 3 minutes on either side.

  7. Season with salt and freshly ground pepper and place on a baking sheet. Divide the sliced avocado on top of each chicken breast and top each portion with a few coriander leaves.

  8. Finally, add the sliced Emmenthal and press down.

  9. Place in the oven to brown and finish cooking, around 5 minutes.

  10. . Take out the baked potatoes, slice in half and scoop out the potato into a mixing bowl. Season with salt and freshly ground pepper, and add the butter. Chop the sorrel and mix with the potato.

  11. . Stuff the sorrel mixture into the potato skins and put back into the oven to brown, around 5 minutes.

  12. . Remove both the chicken and potatoes and serve with a green salad.


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