Chicken with garlic and sage butter and roasted potatoes

Ingredients for the chicken:

• 3 whole chicken breasts in 6 halves
• 5dkgs of butter
• 2 cloves of garlic
• a big handful of thyme stems
• 3 sage leaves
• 5 dkgs of grated parmesan cheese
• salt, freshly ground pepper
• 2 eggs
• breadcrumbs
• flour 

Sprinkle salt or roast chicken seasoning on the chicken breasts before coating it. Then roll the chicken breast halves first in flour, then in the whipped eggs and finally in the breadcrumbs previously mixed with the grated cheese. Place some baking paper on the bottom of a baking tin and gently put the chicken on top of the paper. Cut every chicken carefully sideways but don't cut it all the way through. Spread some butter inside every piece of chicken and spread the remaining butter on top of them. Bake it in the oven at 200 deg Celsius until the breadcrumbs get a lovely golden colour and the chicken is fully cooked.

Ingredients for the potatoes:

• 1 kg of potatoes
• salt, freshyl ground pepper
• 3 rosemary stems
• 4 cloves of garlic
• olive oil

Wash the potatoes and if they have nice, not very thick skin, you can just leave it on. Cut them in approximately 5 mm thick slices. Spread the sliced on a frypan and sprinkle the salt and the pepper on the slices. Chop the rosemary and the garlic fine, and with some olive oil, mix the potatoes with the seasoning. Spread them again and roast them in the oven at 200 deg Celsius until they get golden and crispy.