Feta chicken with fennel and potato wedges

Name: feta chicken with fennel and potato wedges
Cook time: 15 min
Total time: 45 min
Yield: 4
Ingredients: 1 bag potato wedges country (900 g); 4 tablespoons olive oil; 2 dishes chicken breast feta (a 375 g); 2 fennel tubers; 1 tray tomatoes tomatoes, 250 g; 1 bag fresh basil 15 g

A tasty recipe. The main course contains the following ingredients: poultry, potato wedges (country (900 g)), olive oil, chicken breast (feta (a 375 g)), fennel tubers, romes (tomatoes, 250 g) and fresh basil (15 g).

Ingredients

Kitchen Stuff

baking tin

Directions

Preheat the oven to 180 ° C.
Mix potato wedges with 2 tbsp oil and distribute them over baking tin.
Drizzle potato parts in the oven for 30 minutes.
After 5 minutes, prepare chicken fillet feta in oven according to directions on packaging.
Clean fennel, cut off the bottom and stems and halve the tubers.
Cut fennel halves into small segments.
Heat in frying oil and fry for 3-4 minutes.
Halving and adding Romato.
Slowly fry the vegetables over low heat until fennel is al dente.
Cut the basil.
Mix potato fennel with fennel, sprinkle with salt, pepper and basil and serve with chicken fillet feta..