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Ingredients (4 servings)
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600 g Hühner-Innenfilets
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800 g Bio-Erdäpfel
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150 g Schärdinger Bergbaron
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200 g Milsani Familien Joghurt
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Salz, Pfeffer, Paprikapulver, Öl
Preparation
- Wash the potatoes thoroughly, cut into bite-sized cubes and fry in a large pan with a little oil over medium heat for about 20 minutes until crispy.
- Meanwhile, pat the chicken inner fillets dry and season generously with salt, pepper and paprika powder.
- Heat a second pan with a little oil and fry the chicken on both sides for 4 to 5 minutes each until golden brown and cooked through.
- Coarsely grate the Bergbaron cheese, sprinkle over the hot chicken fillets and let it melt briefly with the lid closed.
- Stir the yogurt until smooth with salt and pepper and serve as a fresh dip together with the gratinated meat and potatoes.
