Summer Tin Dish
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 chicken breasts
- 1 scoop mozzarella
- Garlic
- 1 bell pepper (s)
- 750 g potato (s)
- olive oil
- salt and pepper
- 100 g yourt
- 150 g quark
- some mint, fresh
- 1 lemon (s), 4 slices and the juice them
Print Recipe
Pin Recipe Instructions
- Line a baking sheet with parchment paper and preheat the oven to 180 ° C fan oven.
- Place the chicken breasts in the middle of the baking sheet and cut into the width several times approx. 1 cm deep. Cut the garlic into coarse slices and fill these and the finely chopped mozzarella into the meat incisions. Place 2 lemon wedges on each of the chicken breasts. Cut the peppers and potatoes into bite-sized pieces and spread them around the meat. Pour a little olive oil, salt and pepper over it and squeeze a few dashes of lemon juice over the vegetables.
- Now put the tray in the hot oven and after about 20 - 30 minutes take everything out of the oven until it sizzles slightly brown.
- In the meantime, mix the quark with the yogurt, mint, salt, pepper and the remaining lemon juice and place a dollop of each on the plates.
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