Grilled chicken fillet with rosemary

Name: grilled chicken fillet with rosemary
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 3 el traditional olive oil; 2 sprig of rosemary; 2 toe garlic; 320 g chicken fillet; 1 kg crumbly potato; 1 bag paprika mix; 295 g grilled red peppers in a pot; 1 mespoint ground cayenne pepper

Chicken fillet and red pepper from the grill

Ingredients

Kitchen Stuff

1 puree tamper

Directions

Slice the rosemary and garlic. Mix the oil with the rosemary, garlic and pepper and salt.
Halve the chicken fillet lengthwise and marinate the chicken for 10 minutes in the mixture. Turn over after 5 minutes.
Meanwhile, peel the potatoes, cut into equal pieces and cook in water for 20 minutes with salt.
Drain and allow to evaporate for 2 minutes in the pan. Stamp fine with the puree rammer.
Cut the bell pepper into strips. Heat the oil and fry the pepper strips for 10 minutes.
Let the grilled peppers drain, collect the moisture and add it to the fried pepper.
Cut the grilled peppers into strips, add and warm for another 2 minutes.
Stir the paprika with the liquid through the puree, warm through and season with cayenne pepper and salt.
In the meantime, heat the grill pan and grill the chicken in 10-12 min. Brown and done.
Serve the chicken on the stew.