Gourmet Chicken Fillet Feast

The Gourmet Chicken Fillet Feast is a testament to the art of simple yet sophisticated home cooking. Each element of the dish, from the tenderly seasoned chicken fillets to the golden, soft potatoes and the meltingly smooth mozzarella, plays a pivotal role in creating a dining experience that’s both comforting and elevated. The addition of vibrant bell peppers and the aromatic garnish of rosemary and dill not only enhance the flavors but also the visual appeal, making each plate a picturesque ensemble worthy of a restaurant table.

Accompanied by a refreshing yogurt sauce, nuanced with cucumber and dill, this dish offers a delightful contrast that elevates the overall taste profile. It’s a perfect blend of textures and tastes, designed to bring a touch of elegance to your dinner table. Whether it’s a night in with the family or a special occasion, this recipe promises a memorable meal that combines the warmth of home-cooked comfort with the flair of restaurant-style presentation.

Full Recipe:


  • 3 chicken fillets, cut as instructed
  • Salt and pepper, to taste
  • 1 teaspoon paprika
  • 1 tablespoon tomato sauce
  • Oil, for cooking
  • 5 potatoes, peeled and sliced
  • 1 teaspoon salt, for boiling potatoes
  • Hot water, for boiling potatoes
  • 1 onion, sliced
  • 1 bell pepper, sliced
  • Fennel, for seasoning
  • 100g mozzarella cheese, shredded
  • Rosemary sprigs, for garnish
  • 2 tablespoons white yogurt
  • 1 tablespoon mayonnaise
  • Dill, chopped
  • 1 clove of garlic, minced
  • 1 cucumber, grated
  • Salt and pepper, for sauce



  1. Preheat the oven to 180°C (356°F).
  2. Season chicken fillets with salt, pepper, paprika, and tomato sauce.
  3. Boil sliced potatoes in hot water with 1 teaspoon of salt for 10 minutes. Drain.
  4. Sauté onion and bell pepper in oil until softened. Season with salt, pepper, and fennel.
  5. In baking paper tins, layer potatoes, sautéed onion and bell pepper, and chicken fillets. Top with mozzarella cheese.
  6. Garnish with rosemary sprigs and bake for 30 minutes or until chicken is cooked through.
  7. For the sauce, mix yogurt, mayonnaise, dill, garlic, cucumber, salt, and pepper.

Prep Time: 20 minutes | Cooking Time: 40 minutes | Total Time: 60 minutes
Kcal: 450 kcal | Servings: 4 servings

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