Oil / recipe of the month
Olive oil with natural extracts from rosemary
The oil is produced by maceration. Rosemary leaves are marinated in oil which absorbs the natural flavour and fresh fragrances of the herb. After the successful extraction of the flavours, the leaves are removed from the oil. Macerating aromatic rosemary leaves gives the oil it's strong, fresh rosemary flavour and is therefore almost universally used wherever a fresh and natural rosemary taste is desired. Salads and raw food dishes can be refined with this macerate, antipasti can be pickled and meat can be marinaded. By adding just before serving dishes of all kind get a natural, fresh rosemary flavour.
Chicken breast with rosemary potatoes
- serving suggestion
Ingredients :
16 large waxy potatoes
˝ tbs salt
1 cup cold pressed Rosemary macerate
4 chicken breast fillets
olive oil
Preparation:
Peel potatoes, wash and quarter them. Cook the potatoes for 10 minutes in salted water. Preheat oven to 200 ° C top and bottom. Mix the potatoes with the rosemary macerate. Spread the potatoes on a baking sheet. Add salt and pepper. Bake it in the oven. Heat some olive oil in a pan and brown the chicken breasts in it. Season with salt and pepper. The potatoes are done when they are browned (about 15-10 minutes). Serve the chicken breast with the potato wedges.
Enjoy your meal!
tbsp = tablespoon
tsp = teaspoon
g = gram
kg = kilogram
l = liter
cl = centiliter (10 milliliter)
ml = milliliter