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Ingredients (4 servings)
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800 g Bio-Süßkartoffeln
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500 g Bio-Hendlfilet
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250 g Bio-Snacktomaten
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150 g Bio-Mozzarella gerieben
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100 ml Bio-Vollmilch
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Olivenöl, Salz, Pfeffer, Paprikapulver
Preparation
- Preheat the oven to 200 degrees Celsius top and bottom heat. Peel and dice the sweet potatoes, cut the chicken fillet into bite-sized pieces, and halve the snack tomatoes.
- Heat some oil in an ovenproof skillet and fry the sweet potato cubes for about 8 minutes. Add the chicken fillet, season with salt, pepper, and paprika powder, and sear for another 5 minutes.
- Add the halved tomatoes and the whole milk to the skillet, mix well, and bring to a brief boil.
- Sprinkle the grated mozzarella evenly on top and bake the skillet in the hot oven for about 15 minutes until the cheese is melted and golden brown.
