Pan-fried chicken breast with crispy potatoes, pesto and burrata
Recipe for pan-fried chicken breasts served with fried potatoes, pesto and burrata.
Servings 4 people
Calories 630kcal
Ingredients
Pan-fried chicken
- 4 chicken breasts – approx. 600 g
- Plain flour
- 25 g butter
- 2-3 tbsp oil
- Salt and freshly ground pepper
Potatoes
- 650 g small potatoes
- 4 handfuls rocket
- 2 burrata balls
- 100 g green pesto – find the recipe here
- Salt and freshly ground pepper
- Oil
Instructions
- Scrub the potatoes clean and pat them dry. Halve some of them and leave others whole. Leave the skins on – it makes the salad rustic and appealing.
- Heat a good glug of oil in a frying pan and fry the potatoes over a medium heat until they are golden, crisp and tender in the middle. It is important that they actually fry in the oil rather than just gently simmer. Season the potatoes with salt and freshly ground pepper once they are done.You can also cook them in the oven or an air fryer. Toss them with oil, season with salt and pepper and give them 30-40 minutes at 180°C in a conventional oven (top and bottom heat), or about 25 minutes at 160°C in an air fryer.Fry your chicken breasts when there are about 15 minutes of the cooking time left.
- Season the chicken with salt and pepper, then turn the pieces in flour.
- Melt the butter in a frying pan with a little oil and fry the chicken over a medium heat until it is cooked through and golden on both sides.
- Divide the rocket between 4 plates together with the fried potatoes, and place a chicken breast on each.
- Top the potatoes with burrata, pesto and freshly ground pepper.
Nutrition
Calories: 630kcal | Carbohydrates: 31g | Protein: 45g | Fat: 38g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 147mg | Sodium: 463mg | Potassium: 1314mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1533IU | Vitamin C: 37mg | Calcium: 366mg | Iron: 2mg