Roast Chicken Breast on a Crisp Potato Cake

Flattened chicken breast pan-fried then roasted over parboiled potato slices with thyme, garlic, onion, and white wine.

Gluten-Free Chicken Quick Main Course Roast Potato

Estimated Nutrition

Calories

718.5

kcal / serving

718.5 kcal total

Carbs

36.4g

per serving

36.4 g total

Fat

42.8g

per serving

42.8 g total

Protein

34.2g

per serving

34.2 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Liquids

White Wine

Meat

0.5

piece

Chicken Breast

fillet, skin on

NutsSeeds

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

Thyme

chopped leaves

clove

Garlic

skin on, crushed

OilsFats

Olive Oil

for frying the chicken

Olive Oil

for drizzling

Vegetables

piece

Desiree Potatoes

peeled and thinly sliced

0.5

piece

Onion

small, sliced

Method

Flatten the chicken breast between cling film using a mallet and season with salt and pepper.

Brown the chicken in olive oil for 2 minutes on each side until golden.

Parboil sliced potatoes in boiling water for 4 minutes then drain well.

Arrange potatoes on a tray, top with chicken, thyme, garlic, onions, and oil.

Roast for 5 minutes, add 50ml white wine, and roast for another 6 minutes until cooked.

Serve the chicken atop the potato cake with pan juices drizzled over.

Preheat the oven to 180°C.