JACKED POTATOES AND OLIVES FROM SPAIN

INGREDIENTS

  • 50 pcs (200 g) Green and black OLIVES FROM SPAIN
  • 4 pcs Potatoes (large, 225g each one)
  • 4 pcs Chicken breast
  • 1 sprig Rosemary
  • 50 g Tomato cherry
  • 150 g Yoghurt
  • 1 pc Avocado (peeled and cut into cubes)6 tsp Red wine vinegar
  • 1 pc Lemon (Juice)

Preparation time:

1 hour

Level of difficulty:

Medium

Serves:

4 portions

PREPARATION

  1. Preheat the oven to 250ºC
  2. Slice a cross into the potato
  3. Wrap the potato with foil paper
  4. Bake at 250º for 40 min in the oven (you may use microwave for 15 min)
  5. Meanwhile, braise the whole chicken breast and cut into cubes.
  6. Prepare the stuffing. Throw in a large bowl yoghurt, chicken cubes, cherry tomatoes, cubes of avocado, black and green olives, lemon juice and the salt and pepper to taste.
  7. Mix all the ingredients together and keep aside.
  8. Halved the potatoes and scoop them out.
  9. Add the prepared mixture in the scooped potatoes and serve.