Tender Baked Chicken with Potatoes and Cucumber-Carrot Salad
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Chicken breast is marinated in milk, layered over seasoned potatoes and red onion, then topped with a butter, egg, and sour-cream sauce, tomatoes, and mozzarella. It is served with a fresh cucumber-carrot salad dressed with yogurt, lemon, dill, garlic, and oil.
- Time
- 65 minutes
- Cuisine
- European
Ingredients
- 110 g
- 350 g
- 515 g
- 100 g
- 18 g
Weights are estimates. Together, the ingredients weigh about 1.89 kg before cooking, which is about 945 g per serving.
Steps
Shape several small molds from aluminum foil. The source does not specify their dimensions or number.
Slice the potatoes thinly and arrange them in the foil molds.
Season the potatoes with salt and black pepper.
Cut the red onion into half rings and add it over the potatoes.
Cut the chicken breast into pieces and place them in a bowl.
Pour the milk over the chicken and leave it to marinate for 20 minutes.
Place the chicken pieces on top of the vegetables. Arrange the foil molds on a baking tray.
Brush the chicken with the soft butter.
Crack the eggs into a bowl and season with salt and black pepper.
Add the sour cream and mix to make the sauce.
Brush the chicken with the sour-cream-and-egg sauce.
Slice the tomatoes and arrange the slices over the chicken.
Grate the mozzarella and sprinkle it over the tomatoes.
Bake in an oven at 180°C (350 °F) (356°F (180 °C)) for 40 minutes.
For the salad, use a peeler to slice the carrot into thin ribbons.
Cut the cucumbers into thin strips like the carrot.
Grate the garlic and add it to the carrot and cucumber.
Finely chop the dill and add it to the salad.
Squeeze lemon juice into the salad.
Add the yogurt, salt, and vegetable oil, then mix the salad.
Notes
The source does not give amounts for tomatoes, mozzarella, carrot, cucumbers, lemon juice, or black pepper, and does not specify how much additional salt is used beyond the listed 4 g. Chicken-piece size and foil-mold dimensions are also unspecified. The transcript says to place chicken on the vegetable bed after marinating, then brush it with butter and sauce. Serve the salad with the baked chicken.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 1518
- Protein
- 78 g
- Carbs
- 55 g
- Fat
- 111 g
- Fiber
- 4 g
Where the calories come from
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