Ingredients:
Small baby potatoes, 200 g
Rosmarin, fresh or dried, 1 stalk or 2 tbsp.
Chicken breast, 150 g
Cabbage with dill:
Young white cabbage, 1/2 or 1/3 small (per portion)
Dill, 2 tbsp.
Butter, 1 tbsp.
Apple Cidic Vinegar, 1 tsp.
Water, 250 ml
Instructions:
Slice thin young white cabbage, remove the stalk, and place in a pot with water. Simmer until soft, about 10-20 minutes. Drain excess water if needed. Add dill, butter, apple cider vinegar, and a pinch of salt. Cook for another 2 minutes.
Thinly slice unpeeled young potatoes, spread on a baking tray, and sprinkle with rosemary. Place seasoned chicken breast on the tray and bake at 180°C. Check the chicken with a fork after 5-10 minutes to avoid overcooking it and take it out from the oven. Let the potatoes cook until golden.
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