Summary

Ingredients

• 2 chicken breast fillet (s)
• 2 rolls (ciabatta rolls)
• 2 large sweet potatoes
• 250 g natural yohurt, liht
• 3 tablespoon, heaped parmesan, grated
• 1 packet rocket
• 2 tablespoon, heaped crème fraîche
• 1 bunch chives
• 2 tablespoon pesto, verde
• 1 pinch (s) salt and pepper
• 1 pinch (s) sea salt
• some oregano
• some olive oil
• 1 clove garlic
• 4 cherry tomato (s)

For the dip:

• 150 g natural yourt
• some mint, fresh
• some lemon zest
• salt and pepper

Print Recipe Pin Recipe

Instructions

1. Peel the sweet potatoes and cut into sticks. Spread the potato sticks on a baking sheet lined with baking paper, drizzle with a little olive oil and sprinkle with sea salt. Bake in a preheated oven at 220 ° C for about 25 minutes. Turn halfway through the baking time.
2. Sprinkle the chicken breast fillets with oregano, salt and pepper. Heat some oil in a pan and fry the fillets until golden brown.
3. Mix the natural yoghurt in a bowl with the crème fraîche and the grated parmesan. Squeeze a clove of garlic, add and season the cream with salt and pepper. Chop some chives and stir in.
4. Cut open the fresh ciabatta rolls and brush both halves with the pesto. Then place the chicken breast fillet on half, spread the rocket and the sliced tomatoes on top and brush with the yogurt sauce.
5. Dip with the fries: Mix 150 g yoghurt, finely chopped fresh mint and a little lemon zest and season with salt and pepper.
6. Tip: Place the chicken breast fillets on baking paper, season, close the baking paper and roll the chicken fillets a little flat with a rolling pin. This will cook the chicken through faster.