(Main course - Serves 4)
Ingredients
30 g / 1 oz softened butter
4 tbsp finely chopped basil leaves
1/4 tsp salt
freshly ground pepper
4 chicken breasts (approx. 500 g / 1 lb)
1 egg white
75 g / 3 oz corn flakes
Mini hasselback potatoes
1 kg / 2 1/4 lbs small, firm potatoes, peeled
25 g / 1 oz butter
1 tsp salt
freshly ground pepper
500 g / 1 lb cherry tomatoes or plum tomatoes, on their stalks
Salad
1 liter / 1000 ml mixed green salad, e.g. beetroot leaves and rocket leaves (approx. 100 g / 4 oz)
2 tbsp olive oil
1/2 tbsp white wine vinegar
1/4 tsp salt
Baking time: Approx. 45 min. by 200°C / 400°F / Gas Mark 6 - circulation.
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Instructions
Mix butter with basil, salt and pepper. Beat the chicken breasts with the flat side of a meat tenderiser - make them approx. 50 percent bigger. Make sure the edges are thin. Divide the basil butter in four and place on the chicken breasts. Fold the edges about 0,5 inch along both sides of each chicken breast. Then close them like an envelope. Fasten with a food needle. Beat the egg white and crush the corn flakes coarsely. Cover the chicken breasts with egg white, then with corn flakes. Make sure they are covered on all sides. Place on a baking tray with baking paper.
Mini hasselback potatoes: Cut every potato almost through in fine slices. Make sure the potato is still joined in the bottom. Melt the butter and add salt and pepper. Brush the potatoes with half the butter.
Place the tomatoes in a baking tray and brush them with the rest of the butter.
Roast the potatoes in the low part of the oven for approx. 15 min. Then place the chicken breasts in the middle of the oven and roast for another approx. 18 min. At last place the tomatoes in the top of the oven and roast them as well, approx. another 12 min. All in all approx. 45 min.
Salad: Toss the green, mixed salad with a dressing mixed from olive oil, white wine vinegar, salt and pepper.
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