Chicken Breasts in Yoghurt Marinade with Spinach Potato Gratin
Chicken breasts marinated in yoghurt with lemon zest and mint, then fried until golden and served with potatoes baked in cream with spinach and Grana Padano. The marinade keeps the meat juicy and fresh-tasting, while the potato gratin makes a hearty side dish. The recipe serves 4 and takes about an hour to prepare.
Prep: 1 h
Servings: 4
Energy: 218 kcal per serving
Method
01.
In a bowl, mix the white yoghurt with grated lemon zest and roughly chopped mint, season with salt and pepper and stir the marinade well.
02.
Cut the washed and dried chicken breasts into flat fillets and divide each piece into 2 parts. Put the salted and peppered chicken breasts into a bowl, pour over the yoghurt marinade and marinate in the fridge for at least 3 hours, ideally overnight.
03.
Fry the marinated chicken breasts in a hot pan with a little olive oil for about 2 minutes on each side until golden. Cover the pan with foil to stop the oil from spitting.
04.
Cut the washed and peeled potatoes into thin slices. Mix the defrosted spinach with the whipping cream, add the grated garlic, salt and pepper. Arrange the sliced potatoes in the bottom of a baking dish, season with salt and pepper, pour over the prepared spinach and cream mixture and stir. Smooth the potatoes and press them down gently so they are spread evenly in the dish, sprinkle with grated Grana Padano and fresh thyme leaves and bake in an oven preheated to 200 °C for about 45 minutes.
05.
Serve a portion of the baked potatoes with the fried pieces of chicken breast on a plate and garnish with fresh mint leaves.
