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[av_heading heading=’Hähnchenbrust mit Rosmarinkartoffeln und Ofentomaten’ tag=’h1′ link_apply=” link=’manually,http://’ link_target=” style=” size=” subheading_active=” subheading_size=’15’ margin=” margin_sync=’true’ padding=’10’ color=” custom_font=” av-medium-font-size-title=” av-small-font-size-title=” av-mini-font-size-title=” av-medium-font-size=” av-small-font-size=” av-mini-font-size=” av_uid=’av-jx7u0nv6′ custom_class=” admin_preview_bg=”][/av_heading]
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Zutaten für 3 Portionen:
- 400 g Hähnchenbrust
- 4 Kartoffeln
- 400 g Tomaten
- 250 g Magerquark
- Nach Belieben Kräuter
- 1 Bund Rosmarin
- 2 EL Olivenöl
- 2 Prisen Salz
- 2 Prisen Pfeffer
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Zubereitung:
Backofen auf 180° C Umluft vorheizen. Ein Backblech mit Backpapier auslegen.
Die Hähnchenbrust von beiden Seiten mit dem Olivenöl bestreichen, mit Pfeffer und Salz würzen und auf das Backblech legen.
Die Kartoffeln halbieren, mit etwas Olivenöl bestreichen und mit Salz und Pfeffer würzen. Den Rosmarin kleinhacken. Kartoffeln ebenfalls auf das Backblech geben und mit dem Rosmarin bestreuen.
Die Tomaten waschen, den Strunk entfernen und auf das Backblech legen. Das Ganze dann 20 Minuten im Backofen lassen.
Währenddessen Magerquark und Kräuter in einer Schüssel miteinander vermengen und dazu servieren.
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