- Prep the Chicken:
- Season the chicken fillets with salt, pepper, and paprika. Rub each fillet with tomato sauce to coat evenly. Set aside to marinate for at least 30 minutes to enhance the flavor.
- Prepare the Vegetables:
- In a large pot, bring water to a boil and add a teaspoon of salt. Add the sliced potatoes and cook until they are just tender but not falling apart. Drain and set aside.
- Cook the Chicken:
- Heat olive oil in a skillet over medium heat. Once hot, add the chicken fillets and cook until golden brown on each side, approximately 4-5 minutes per side.
- Assemble the Dish:
- Preheat the oven to 200°C (400°F).
- Lay out sheets of parchment paper and begin layering the cooked potatoes, sliced onions, bell peppers, and fennel. Place a cooked chicken fillet on top of each vegetable stack. Top each fillet with slices of mozzarella and a sprig of rosemary.
- Wrap the parchment paper around the contents to form individual packets, ensuring they are sealed well.
- Bake:
- Place the parchment packets on a baking tray. Bake in the preheated oven for 10-15 minutes, or until the cheese is melted and bubbly.
- Prepare the Cucumber and Dill Sauce:
- In a bowl, combine the yogurt, mayonnaise, chopped dill, minced garlic, grated cucumber, salt, and pepper. Mix well until smooth.
- Serve:
- Carefully open the parchment packets and transfer the contents to plates. Drizzle with the cucumber and dill sauce and serve immediately.
This Restaurant-Style Chicken Breast Delight brings the elegance of fine dining into the comfort of your home. It’s a perfect way to impress guests or treat yourself to a special meal, combining rich flavors and gourmet presentation effortlessly. Enjoy the delicious harmony of tender chicken, aromatic vegetables, and creamy sauce in every bite.
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