Spicy Chicken Breast on Paprika Cream Potatoes

Remove the seeds from the peppers and cut them into pieces. Finely chop the capers and garlic, mix with the herbs and olive oil. Spoon the filling under the skin of the chicken breasts, season with salt and pepper.

Brown chicken breasts in a pan over high heat on both sides (skin side first). Remove from pan, sauté peppers briefly, put chicken breasts back in and finish roasting for 15 minutes in preheated oven at 180 degrees (hot air 160 degrees, gas mark 3). Serve with the paprika cream potatoes.

For the paprika cream potatoes:Cut the raw potatoes into cubes except for a smaller one. Sauté the onions in a little olive oil, add a sliced clove of garlic, thyme, paprika and tomato paste and sweat briefly. Add salt and pepper, potatoes and vegetable soup and cook covered on low heat. Finely grate the remaining potato and add to the half-finished potatoes with Rama Cremefine for cooking, finish cooking.

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