Mount Athos Chicken Breasts with Creamy Potato Salad Mount Athos Chicken Breasts with Creamy Potato Salad

Mount Athos Chicken Breasts with Creamy Potato Salad

Bake up some chicken breasts and garnish with this creamy dill, potato, and cucumber salad for a hearty and delicious meal the whole family will love.

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Ingredients

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Product Used

(you're also free to use any kind of potatoes!)

Boomer Gold

Boomer Gold

Where To Buy

Preparation

Preheat oven to 400°F.

In a saucepan, cover the Little Potatoes with water and bring to a boil. Simmer 12 minutes and remove from heat.

Meanwhile, oil and season the chicken breasts. Place in oven 25 minutes.

Drain the potatoes and cover with cold water until lukewarm. Cut the potatoes in to quarters.

Add the remaining ingredients and stir well.

Slice the chicken breasts and top with the potato salad.

Step 1 out of 6

Preheat oven to 400°F.

Step 2 out of 6

In a saucepan, cover the Little Potatoes with water and bring to a boil. Simmer 12 minutes and remove from heat.

Step 3 out of 6

Meanwhile, oil and season the chicken breasts. Place in oven 25 minutes.

Step 4 out of 6

Drain the potatoes and cover with cold water until lukewarm. Cut the potatoes in to quarters.

Step 5 out of 6

Add the remaining ingredients and stir well.

Step 6 out of 6

Slice the chicken breasts and top with the potato salad.

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