Stuffed chicken breast with earth apple salad
Carefully cut open chicken breasts. Dice the moon’s sea very small and mix with finely chopped parsley, salt and pepper. Fill the chicken breasts with it and make them careful (with toothpicks or with kitchen yarn). Salt and pepper on both sides. Turn the stuffed chicken breasts into flour, then pull through the whisked egg and then turn into the breadcrumbs. Place on a baking tray covered with baking parchment and covered with olive oil and drizzle well with olive oil. Bake at 200 degrees for about 25-30 minutes (turn after half the baking time), then raise the temperature to 220 degrees and fry for another 5-7 minutes.
For the potato salad, cook the potatoes in the dish until soft. Peel still hot and cut at will. Finely chop the onion, add to the potatoes and pour over the warm vegetable stock. Let it draw until the potatoes have cold.
For the marinade, mix vinegar with oil, mustard, salt, pepper and finely chopped parsley, mix under the potatoes. Serve stuffed chicken breasts with potato salad.