Italian chicken with new potatoes and roasted pepper cream cheese sauce
From the foundersAlexander Eriksson·Founder & CEO
A generous party meal for 20 people with juicy oven-roasted chicken breast fillets, crispy new potatoes and a smooth, flavourful cream cheese sauce made with grilled pepper and herbs.
Ingredients
20 servings
- 4000 gFresh chicken breast fillet
- 5000 gDelicatessen new potatoes
- 1000 gPointed red pepper
- 1000 gPlain cream cheese
- 150 gButter and rapeseed spread, salted
- 5 dlChicken stock
- 3 mskDried oregano
- 800 gRomantica vine tomatoes
- 4 mskSalt and black pepper
How to make it
- 1
Preheat the oven to 225°C fan. Halve the new potatoes.
- 2
Toss the potatoes with the melted butter and rapeseed spread on large baking trays. Season generously with salt, pepper and half the oregano. Roast in the oven for about 30 minutes until golden.
- 3
Trim the chicken fillets and season with the remaining oregano, salt and pepper. Sear them quickly in a frying pan to brown, then transfer to a baking tray and finish in the oven until they reach an internal temperature of 72°C, about 15-20 minutes.
- 4
Finely chop the pointed red pepper. Sauté until soft in a large saucepan. Add the stock and bring to a simmer.
- 5
Stir in the cream cheese and whisk the sauce smooth over a low heat. If you like, blend the sauce with a stick blender for a completely smooth texture. Season with salt and pepper.
- 6
Halve the vine tomatoes and toss them with the potatoes for the last 5 minutes in the oven.
- 7
Slice the chicken and serve with the roast potatoes, tomatoes and the warm pepper cream cheese sauce.
Kitchen tips
- Use the fan setting on your oven so you can roast several trays of potatoes at once.
- Rest the chicken under foil for 10 minutes before slicing so it stays juicy.
AI-generated content. Always verify ingredients and allergen information yourself.
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