Summary

Ingredients

• 40 g tomato (s), dried
• 800 g potato (s), (early)
• 480 g chicken breast fillet (s)
• 3 cloves garlic
• 1 tablespoon rosemary, chopped
• 2 tablespoon olive oil
• 1 pinch (s) salt and pepper
• 4 sprigs thyme
• 90 g feta cheese

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Instructions

1. Preheat the oven to 160 ° C.
2. Dice the dried tomatoes. Wash the potatoes and cut into wedges with the skin on. Cut the chicken breast fillet into small pieces. With the vegetarian variant, simply prepare a little more potatoes.
3. Finely chop the herbs and mash the garlic. Mix everything with the oil and season well with salt and pepper. Combine all ingredients, place in a baking dish (approx. 20 x 25 cm) and bake in the fan for approx. 160 ° C for 30 minutes.
4. Meanwhile, dice the feta cheese, after the 30 minutes have expired, pour over the casserole and bake for another 15 minutes.
5. Tip: If you like, you can halve 300 g of cocktail tomatoes in addition to the feta cheese and pour them over the casserole together with the feta cheese.