Baked chicken breast with broccoli puree and pomegranate is a dish we were served at my son and daughter-in-law's house. The broccoli puree makes you not miss sauce. The recipe is suitable for 4 people.
50 g butter
1 tablespoon vegetable stock
1 ½ dl cream
Salt and freshly ground pepper
1 pose reven parmesan
2 cloves garlic, finely chopped
Boil broccoli tender in water. Pour off the water, add the rest of the ingredients and run the mixture smooth with the hand blender. Bring broccoli puree to a boil and season with salt and pepper.
600 g chicken thigh fillet or breast fillet
1 slice of serrano ham per chicken fillet
Season the chicken with pepper. Roll in each fillet with ham and fry them in butter, until the ham is golden and crispy and the fillet is cooked through, but not dry.
Serve with pomegranate, some balsamic vinegar and optional potatoes, which you will find many exciting varieties of HER.
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