RECIPES

Baked chicken with sun-dried tomato dressing and potato salad

Tomatoes are in season in summer. Back in the day, some farmers in southern Italy let them dry in the sun so they could be enjoyed all year round. The hot dry air of the Mediterranean dried the tomatoes and then to store them, they were submerged and kept in olive oil in glass jars. Today sun-dried tomatoes are prepared in the same way and with the same three ingredients: tomatoes, olive oil and sun.

Preparation time

Temps de preparació

Dificultat

Difficulty

Ingredients

  • Sherry vinager
  • Chili spicy
  • Garlic
  • Chicken breast
  • Dry tomato
  • Potato
  • Rocket leaves
  • Tomato
  • Almonds (Nuts)

Necessary utensils

  • Cutting board
  • Knife
  • Oven tray
  • Bowl
  • Hand blender

Nutritional information (every 100 grams)

Calories197,1 Kcal
Fat6,2 g
of which saturated fat1,5 g
Carbohydrates6,1 g
of which sugar0,86 g
Proteins11,1 g
Salt0,02 g

Preparation time

Difficulty

Ingredients

  • Sherry vinager
  • Chili spicy
  • Garlic
  • Chicken breast
  • Dry tomato
  • Potato
  • Rocket leaves
  • Tomato
  • Almonds (Nuts)

Necessary utensils

  • Cutting board
  • Knife
  • Oven tray
  • Bowl
  • Hand blender

Nutritional information (every 100 grams)

Calories197,1 Kcal
Fat6,2 g
of which saturated fat1,5 g
Carbohydrates6,1 g
of which sugar0,86 g
Proteins11,1 g
Salt0,02 g

Cooking step by step

Cooking
step by step

The oven:

Preheat the oven to 180ºC, heat above and below. 

El horno

The chicken:

Place chicken on a oven tray.
Paint with oil. Season with salt and pepper.
Bake until done, 20-25 min approx. When ready, the liquid comes out clear, not pink, when pierced with a fork. 

Mise en place:

 Cut tomatoes into quarters.
Cut potatoes into wedges.
Cut chili lengthwise and remove seeds. 

The dressing:

In a bowl place sun-dried tomatoes, garlic, chili as much as you want (spicy!) and almonds.
Add a dash of olive oil and a pinch of salt. Blend it all together.
Regulate the consistency with the amount of oil or some water. 

The potatoes:

Place potatoes on an oven tray.
Season with salt and pepper. Add a dash of olive oil.
Bake until tender when pierced with a fork.
When the chicken is ready and out of the oven you can raise the temperature to 220ºC to cook the potatoes faster.

The salad:

In a bowl mix potatoes and tomato.
Add sherry vinegar and a dash of olive oil.
Mix well and serve with rocket leaves and chicken with tomato dressing.

La ensalada - Pollo al horno con aderezo de tomate seco

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