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{"id":827,"date":"2014-11-13T11:24:53","date_gmt":"2014-11-13T10:24:53","guid":{"rendered":"http:\/\/www.sensiblerie.no\/?p=827"},"modified":"2017-01-30T15:36:30","modified_gmt":"2017-01-30T14:36:30","slug":"baked-parmesan-breaded-chicken-balsamic-roasted-potatoes","status":"publish","type":"post","link":"https:\/\/www.sensiblerie.no\/baked-parmesan-breaded-chicken-balsamic-roasted-potatoes\/","title":{"rendered":"Baked Parmesan Breaded Chicken & Balsamic Roasted Potatoes"},"content":{"rendered":"Ingredienser til 2 personer
\nTidsbruk ca 1 time (20 min forberedelser)<\/p>\n
Til potetene<\/em> Til kyllingen<\/em> Forberedelse av potetene Forberedelse av kyllingen Tips! Ingredienser til 2 personer Tidsbruk ca 1 time (20 min forberedelser) Til potetene ca 4 Kokefaste poteter 5 Sm\u00e5 r\u00f8dl\u00f8k…<\/p>\n","protected":false},"author":1,"featured_media":838,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[84,29,241,203,15,218,251,93],"tags":[179,117,39,108,178,114],"class_list":["post-827","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ca-1-time","category-kylling-kalkun","category-middag","category-mine-favoritter","category-oppskrifter","category-ost","category-ovnsbakt","category-under-30-min","tag-balsamico","tag-ca-1-time-2","tag-kylling","tag-middag","tag-parmesan","tag-under-30-min-2"],"_links":{"self":[{"href":"https:\/\/www.sensiblerie.no\/wp-json\/wp\/v2\/posts\/827","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.sensiblerie.no\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.sensiblerie.no\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.sensiblerie.no\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.sensiblerie.no\/wp-json\/wp\/v2\/comments?post=827"}],"version-history":[{"count":8,"href":"https:\/\/www.sensiblerie.no\/wp-json\/wp\/v2\/posts\/827\/revisions"}],"predecessor-version":[{"id":1789,"href":"https:\/\/www.sensiblerie.no\/wp-json\/wp\/v2\/posts\/827\/revisions\/1789"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.sensiblerie.no\/wp-json\/wp\/v2\/media\/838"}],"wp:attachment":[{"href":"https:\/\/www.sensiblerie.no\/wp-json\/wp\/v2\/media?parent=827"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.sensiblerie.no\/wp-json\/wp\/v2\/categories?post=827"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.sensiblerie.no\/wp-json\/wp\/v2\/tags?post=827"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nca 4 Kokefaste poteter
\n5 Sm\u00e5 r\u00f8dl\u00f8k el 2 store
\n2 Stilker rosmarin
\n1\/2 Hvitl\u00f8k
\n1 1\/1 dl balsamicoeddik (rimelig variant)
\n3 ss Brunt sukekr
\n1\/2 dl Olivenolje
\nSalt og pepper<\/p>\n
\n2 Ss sm\u00f8r
\n2 Fedd hvitl\u00f8k, finhakket
\n2 Stykker Chiabatta (el to skiver t\u00f8rt br\u00f8d)
\n50 g Parmesan (el tilsvarende)
\n1 Stilk rosmarin (fersk)
\n1 Liten h\u00e5ndfull timian (fersk)
\n2 Kyllingbryst Olivenolje
\nSalt og pepper
\nCa 2 ss Dijonsennep<\/p>\n
\n1. Skrell potetene og del dem i 4-6 eler pr potet. Ha dem i kokende, saltet vann i ca 8 min.
\n2. Mens potetene koker skreller du av det ytterste laget av l\u00f8kene og deler dem i 2-4 deler. Ha over i en bolle.
\n3. Hell av vannet n\u00e5r potetene er ferdige (De skal ikke n\u00f8dvendigvis v\u00e6re gjennomkokt innen n\u00e5).
\n4. Ha olivenolje, presset hvitl\u00f8k og hakkede urter i en st\u00f8rre panne (Til steking i ovn. Se til at den er stor nok til at poteter og l\u00f8k ligger i ett lag.). Ha i poteter og l\u00f8k og bland godt.
\n5. Bland balsamicoeddik og brunt sukker i en liten bolle og hell det hele over poteter og l\u00f8k. Krydre med salt og pepper.
\n6. Stek i ca 45 min i \u00f8vre del av ovnen. Se til potetene og bland innimellom. De blir noks\u00e5 m\u00f8rke pga balsamicoen, men slik skal det v\u00e6re.
\n7. ha potetene i en serveringsbolle og ha ca 1 dl vann i pannen. kok ut pannen til du f\u00e5r en fin sjy av stekerestene. <\/strong><\/p>\n
\n1. Smelt sm\u00f8r over middels varme i en liten kjele, hakk hvitl\u00f8k og ha i det smeltede sm\u00f8ret. la st\u00e5 i ca 2 min.
\n2. Ha chiabatta\/br\u00f8d i en kj\u00f8kkenmaskin sammen med rosmarin og timian og mal til du f\u00e5r grove smuler. Hell sm\u00f8r og hvitl\u00f8k over br\u00f8dsmulene og bland godt.
\n3. Tilsett revet parmesan i blandingen og miks til osten er jevnt fordelt. Ha det hele p\u00e5 en tallerken eller et fat med h\u00f8ye kanter.
\n4. Krydre kyllingfiletene med salt,pepper og dryss over med litt olivenolje.
\n5. P\u00e5 oversiden av kyllingfiletene, sm\u00f8r ca 1 ss Dijonsennep pr filet og legg dem med denne siden ned p\u00e5 br\u00f8dblandingen. Press godt slik at s\u00e5 mye som mulig fester seg og du f\u00e5r et godt lag.
\n6. Legg filetene med kj\u00f8ttsiden ned p\u00e5 en plate med bakepapir og stek i ca 20 min p\u00e5 200*C til br\u00f8dsmulene har blitt gyllen og kyllingen ikke lenger er rosa i midten.<\/p>\n
\nServer gjerne med en frisk salat til!<\/p>\n","protected":false},"excerpt":{"rendered":"