Restaurant-Style Chicken Breast

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This Restaurant-Style Chicken Breast recipe is a testament to the beauty and simplicity of home cooking that reaches gourmet levels. With tender chicken fillets seasoned to perfection, nestled among golden, soft potatoes, and topped with melted mozzarella, each bite is a blend of comforting flavors and textures. The dish is visually enhanced by the vibrant colors of bell peppers and the greenery of rosemary and dill, making it not just a meal, but a feast for the eyes.

The accompanying yogurt sauce, with its creamy texture and the refreshing taste of cucumber and dill, adds a delightful contrast to the savory bake. It’s a dish that promises not just to satisfy your hunger but to transport you to a place of culinary delight, where every ingredient plays its part in creating a harmonious and memorable dining experience. Perfect for a cozy family dinner or a special occasion, it’s a recipe that brings the elegance of restaurant dining into the warmth of your home.

Full Recipe:

Ingredients:

  • 3 chicken fillets, cut as shown
  • Salt and pepper, to taste
  • 1 teaspoon paprika
  • 1 tablespoon tomato sauce
  • Oil, for cooking
  • 5 potatoes, peeled and sliced
  • 1 teaspoon salt, for boiling potatoes
  • Hot water, for boiling potatoes
  • 1 onion, sliced
  • 1 bell pepper, sliced
  • Fennel, for seasoning
  • 100g mozzarella cheese, shredded
  • Rosemary sprigs, for garnish
  • 2 tablespoons white yogurt
  • 1 tablespoon mayonnaise
  • Dill, chopped
  • 1 clove of garlic, minced
  • 1 cucumber, grated
  • Salt and pepper, for sauce

 

Directions:

  1. Preheat the oven to 180°C/356°F.
  2. Season the chicken fillets with salt, pepper, paprika, and tomato sauce.
  3. In a pot, boil the sliced potatoes in hot water with 1 teaspoon of salt for 10 minutes. Drain the water.
  4. In a skillet, heat some oil and sauté the onion and bell pepper until softened. Season with salt, pepper, and fennel.
  5. Create baking paper tins and layer them with potatoes, sautéed onion, bell pepper, and chicken fillets. Sprinkle mozzarella cheese on top.
  6. Place the tins on a baking tray and garnish with rosemary sprigs.
  7. Bake for 30 minutes or until the chicken is cooked through and the cheese is melted and bubbly.
  8. For the sauce, mix white yogurt, mayonnaise, dill, minced garlic, grated cucumber, salt, and pepper in a bowl.
  9. Serve the baked chicken and vegetables with the yogurt sauce on the side.

Prep Time: 20 minutes | Cooking Time: 40 minutes | Total Time: 60 minutes
Kcal: 450 kcal | Servings: 4 servings