3 Chicken fillets
3 fedd garlic (2 for the chicken & 1 for the potato salad)
125 g mozzarella
3 tbsp dijon mustard
5 slices of bacon
about 10 amadine potatoes
1 dl sour cream
1 tbsp capers
1 tbsp fresh lemon juice
Preheat the oven to 180 degrees celsius
Cut the chicken fillet in two diagonally and stuff it with mozzarella and a little salt.
Spread mustard and garlic on top of the chicken fillet and wrap it in bacon.
Boil amadine potatoes for about 15 minutes.
Mix 1 dl sour cream with 1 topped tbsp capers, 1 garlic fedd and 1 tbsp fresh lemon juice.
I tried oyster mushrooms for the first time, they where a little bit too mushy for my taste.
Cook for 25 minutes at 180 degrees celsius.