Creamy Tomato Chicken with Crispy Potatoes

Steps

• Preheat oven to 425°F.
• On a baking sheet, place your cherry tomatoes and chopped potatoes. Coat in 1 tsp olive oil and a pinch of salt. Toss until well coated and place in the oven for 10 minutes, or until things start to brown.
• Coat your chicken breast with 1 tsp olive oil and season with salt.
• Remove your baking sheet from the oven, push everything to one side and add your chicken breast. Return to the oven for 15-20 minutes until the chicken is cooked through, 165°F internal temp and the potatoes are crispy.
• While our chicken cooks, let’s make our cream sauce. Heat a large non stick skillet over medium low heat. Add in your garlic and cook until softened, about 2 minutes. Don’t let it brown.
• Add in your whipped cottage cheese and 2 tbsp of chicken stock and heat up, about 2-3 minutes.
• Add in your gouda and stir until the cheese is melted. Turn off heat and set aside.
• Remove your baking sheet from the oven and add your tomatoes to the creamy sauce. Slice your chicken breast.
• To serve, add half of your potatoes to a plate, top with sliced chicken breast and spoon on your creamy tomato sauce. Enjoy this one!