Gefüllte Hühnerbrüstchen mit Blumenkohl-Broccoli Püree

Stuffed Chicken Breasts with Cauliflower and Broccoli Purée

Pane-Bistecca

If you don’t want to serve chicken breasts in a boring way, then stuff them: that’s how stuffed chicken breasts with cauliflower and broccoli purée came about.

That’s what a chef who is famous for his giant Gordon Bleu once told me. He fills it with all kinds of things and uses different types of meat. Needless to say, you should only go there if you’re really hungry!

This recipe isn’t really a Gordon Bleu recipe, but it does involve stuffing. I stuffed my chicken breasts with raw ham, mozzarella and spinach and instead of frying them in a pan, I baked them in the oven. This saves a lot of fat and makes the breasts nice and tender. And they look really beautiful when you cut them open!

I served this with a purée of cauliflower and broccoli.

Prep time

25 min

Cooking time

1 h

Portions

Total time

1 h 25 min

Ingredients

Meat

6 Chicken Breasts
fresh Spinach Leaves
2 fresh Mozzarella
Raw Ham
Pesto
Salt and Pepper

Caulliflower-Broccoli Puree

1 Cauliflower
1 Broccoli
30 g grated Parmesan
some Cream (or Milk)
Salt and Pepper

Instructions

Step 1

Cut a pocket into the breasts. Season the inside of the pocket with a little salt and pepper. Then fill with a slice of raw ham, 1/3 of a mozzarella ball and lots of fresh spinach leaves. Press the filling in well – you can fit a lot in! Close the pocket with 2 toothpicks.

Step 2

Rub the breasts with pesto and place them in an oven dish. Cook in the oven at 180°C for approx. 60 minutes, turning the breasts occasionally.

Step 3

Meanwhile, divide the cauliflower and broccoli into florets and cook in salted water (or in a steamer) until tender. After draining, purée the florets with the grated cheese and a little cream. Season the purée well!

Notes

The purée goes well with almost all types of meat!

Gefüllte Hühnerbrüstchen mit Blumenkohl-Broccoli Püree