Chicken breast with fries

Name: Chicken breast with fries
Ingredients: 3 medium potatoes (450 g); 1/2 teaspoon salt; 1/4 teaspoon ground pepper; 1/4 teaspoon chili; 1 teaspoon sweet paprika; 500 ml oil for frying; 1 head garlic (40 g); 500 g chicken breast; 1/2 teaspoon salt; 1/4 teaspoon ground pepper

Meat - Chicken breast with fries by Roberta I. - Recipia

Chicken breast with fries is served with slices browned on the grill and fries, crisp around the edges. I usually serve it hot, with tender chicken breast and potatoes that are soft in the middle; it’s a simple meal with the flavors of garlic and paprika. I slice the garlic as thinly as possible so it gets scattered among the potato slices. Preparation: 20 minutes. Cooking: 33 minutes. Resting: 2 minutes. Total time: 55 minutes. Servings: 2. About 700 kcal and 62 g protein per serving.

Ingredients

For the potatoes

3 medium potatoes (450 g)
1/2 teaspoon salt
1/4 teaspoon ground pepper
1/4 teaspoon chili
1 teaspoon sweet paprika
500 ml oil for frying
1 head garlic (40 g)

For the chicken

500 g chicken breast
1/2 teaspoon salt
1/4 teaspoon ground pepper

Preparation

1. Rinse the potatoes, peel them and cut them into quarters, then into slices of a suitable thickness. Dry them well with a clean towel. 2. Toss the slices with 1/2 teaspoon salt, 1/4 teaspoon ground pepper, 1/4 teaspoon chili and 1 teaspoon sweet paprika. 3. Heat 500 ml oil in a frying pan for 4 minutes. Fry the potatoes for 18 minutes, until nicely browned and soft in the middle. 4. Transfer them to paper towels and leave to drain for 2 minutes. 5. Slice the chicken breast, season it with 1/2 teaspoon salt and 1/4 teaspoon ground pepper, then pound the slices with a meat mallet. 6. Heat the stovetop grill for 3 minutes. Grill the chicken for 4 minutes on each side, until browned and no longer pink in the middle. 7. Peel the garlic, slice it thinly and scatter it over the fries.

Notes

Yellow-skinned, more floury potatoes brown nicely and stay soft inside. If you cut them thicker, fry them for a few extra minutes, until they’re browned and start to soften. After rinsing, dry the slices well; any water left on them will make the oil splatter. The chicken slices should be about the same thickness so they cook at the same time. Finely sliced garlic sticks better to warm potatoes. If you use less chili, the flavor stays mild, while the sweet paprika keeps the spice flavor. Store any leftovers in a sealed container in the fridge for up to 3 days; the potatoes will lose some of their crispness. I serve it with a simple green salad on the side.