Stuffed Chicken Breasts with Cauliflower and Broccoli Purée
Pane-Bistecca
Stuffed chicken breasts with cauliflower and broccoli purée—a real feast, and not that hard to make!
If you don’t want to serve chicken breasts in a boring way, then stuff them….
…a chef once told me—he’s famous for his giant Cordon Bleu. He stuffs them with all kinds of things and uses different kinds of meat. Needless to say, you should only go there if you’re really hungry!
This recipe isn’t really a Cordon Bleu recipe, but it does involve a filling. I stuffed my chicken breasts with raw ham, mozzarella, and spinach, and instead of breading and frying them in a pan, I baked them in the oven. This cuts down on a lot of fat and makes the breasts nice and tender. And they look really pretty when you cut them open!
I served it with a purée made from cauliflower and broccoli.
If you don’t want to serve chicken breasts in a boring way, then stuff them….
…a chef once told me—he’s famous for his giant Cordon Bleu. He stuffs them with all kinds of things and uses different kinds of meat. Needless to say, you should only go there if you’re really hungry!
This recipe isn’t really a Cordon Bleu recipe, but it does involve a filling. I stuffed my chicken breasts with raw ham, mozzarella, and spinach, and instead of breading and frying them in a pan, I baked them in the oven. This cuts down on a lot of fat and makes the breasts nice and tender. And they look really pretty when you cut them open!
I served it with a purée made from cauliflower and broccoli.
Ingredients
4 Chicken Breasts
fresh Spinach
fresh Mozzarella
Prosciutto
Salt and Pepper
Paprika
1 Cauliflower
1 Broccoli
30 g grated Parmesan
some Cream
Chili
Instructions
1
Step 1
Cut a pocket into the breast. Season the inside of the pocket with a little salt, pepper, and paprika.
2
Step 2
Then fill it with a slice of raw ham, 1/3 of the mozzarella ball, and plenty of fresh spinach leaves. Press the filling in firmly—it holds a lot! Seal the pocket with 2 toothpicks.
3
Step 3
Rub the chicken breasts with pesto and place them in a baking dish. Bake in the oven at 180 C for about 60 minutes, turning the chicken breasts occasionally.
4
Step 4
Meanwhile, separate the cauliflower and broccoli into florets and cook them in salted water (or in a steamer) until tender. After draining, purée the florets with the grated cheese, spices, and a little cream. Season the purée well!
Notes
Here are some more recipes featuring stuffed meat:Cordon Bleu
Rotolini di Pollo
Karadordeva Snicla
![[Valid RSS]](https://pane-bistecca.com/wp-content/uploads/2024/05/valid-rss-rogers.png "Validate my RSS feed")