Easy dish. Hasselback chicken, tomatoes provençales and hasselback potatoes.

Cut the potatoe in small slices not cutting all the way through. I used two chopsticks and lay the potatoe between them to cut it. Season with smoked paprika, garlic, salt and pepper and place in a preheated (200°C) oven for about 50 minutes.

Cut the top of the tomatoes and hollow out the tomatoes with a knife / spoon and let them drain upside down on the kitchen paper. prepare the stuffing: mix two parts of bread crumbs with two parts of herbs provencal, two parts of olive oil and one part of parmesan. After about 15 minutes fill the tomatoes with the bread crumb mixture.

Slice the chicken fillet in slices not cutting all the way through. Put a slice of cherry tomatoe and a slice of sheep cheese in the cuts of the chicken.

Place the chicken and the stuffed tomatoes on a buttered plate and slide in the oven with the potatoes. Let it bake for about half an hour and enjoy!