Kentucky French Chicken on Crispy Potato Wedges with Green Bacon Beans
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 chicken breast fillet (s) with skin
- 4 tablespoon oil (peanut oil)
- 1 tablespoon soy sauce
- 2 tablespoon seasoning mix (Kentucky seasoning salt)
- 400 g potato (s), medium-sized
- 1 tablespoon sauce (paprika-onion-mustard)
- 4 tablespoon olive oil, mild
- 2 teaspoons sea salt, mixed with paprika, noble sweet
- 300 g beans, reen, frozen
- 100 g bacon, diced
Print Recipe
Pin Recipe Instructions
- Clean the potatoes and cut into wedges. Roll it in a mixture of olive oil, sea salt and paprika as sweet as a noble. Lay out baking paper on a baking sheet and distribute the marinated potatoes evenly on top.
- Preheat the oven and bake the potato wedges on a 170 degree fan grill for about 30 minutes. Turn the potato wedges halfway through the baking time. The potatoes should be crispy on the outside and nice and soft on the inside.
- Make a marinade for the chicken breasts from the peanut oil, soy sauce and the special Kentucky seasoning salt and mustard. Turn the breasts in it and leave it on for at least half an hour.
- Place the breasts in a baking dish and pour the rest of the marinade over them. Bake everything in the oven at about 200 degrees bottom / top heat on the middle rack for a good 15 minutes. In the meantime, if necessary, sprinkle with the marinade again. To achieve a nice golden brown color and to achieve a little crispy skin, briefly push again under the grill.
- Put the frozen beans in boiling water and cook for about 6 minutes. Briefly rinse with cold water to keep them green and crisp. Leave the bacon crispy and add the beans. Place the chicken breast on the plate, add the potato wedges and serve with the beans.
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