Jacked potatoes and olives from Spain

Recipes-Olives from spain
INGREDIENTS
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  • 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)

  • Salt and pepper to taste
Preparation time:
1 hour
Serves:
4 portions
Level of difficulty:
Medium
PREPARATION
  • Preheat the oven to 250ºC
  • Slice a cross into the potato
  • Wrap the potato with foil paper
  • Bake at 250º for 40 min in the oven (you may use microwave for 15 min)
  • Meanwhile, braise the whole chicken breast and cut into cubes.
  • 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.
  • Mix all the ingredients together and keep aside.
  • Halved the potatoes and scoop them out.
  • Add the prepared mixture in the scooped potatoes and serve.