Moist chicken fillet with “crispy-melting” potatoes
Prep : 10 minutes
Cook : 35 minutes
Ingredients* 1 bag of Steamed, Salad, Fried potatoes (800 g)
* 4 chicken fillets with skin
* 100 g smoked bacon
* 4 cloves of garlic
* 1 tablespoon olive oil
* 2 pinches of coarse salt
* 2 sprigs fresh thyme
* 10 sprigs chives
Cut the potatoes (peeled or not) in two or four depending on the size. Place the potatoes in an ovenproof dish, moisten with 1 small glass of water (12 cl), salt with coarse salt, add the peeled garlic, thyme, butter and bacon. Bake for 25 minutes at 180 °C.
Roll up the chicken fillets, season and arrange on top of the potatoes and cook for a further 10 minutes.
Once the dish is out of the oven, add fresh thyme, fleur de sel and chopped chives and serve immediately.