{"id":167406,"date":"2026-02-24T10:05:26","date_gmt":"2026-02-24T02:05:26","guid":{"rendered":"https:\/\/pane-bistecca.com\/?p=167406"},"modified":"2026-02-24T10:05:27","modified_gmt":"2026-02-24T02:05:27","slug":"gefuellte-huehnerbruestchen-mit-blumenkohl-broccoli-pueree","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2026\/02\/24\/gefuellte-huehnerbruestchen-mit-blumenkohl-broccoli-pueree\/","title":{"rendered":"Gef\u00fcllte H\u00fchnerbr\u00fcstchen mit Blumenkohl-Broccoli P\u00fcree"},"content":{"rendered":"\n
\"Gef\u00fcllte<\/figure>\n\n\n\n
\n \n

Stuffed Chicken Breasts with Cauliflower and Broccoli Pur\u00e9e<\/h3>
Pane-Bistecca<\/div><\/div>\n
\n 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 pur\u00e9e came about.

\nThat’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!

\nThis 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!\n

\n\t\tI served this with a pur\u00e9e of cauliflower and broccoli. <\/div>\n
\n
\n <\/i>\n
\n
Prep time<\/div>\n
25 min<\/div>\n <\/div>\n <\/div>\n
\n <\/i>\n
\n
Cooking time<\/div>\n
1 h<\/div>\n <\/div>\n <\/div>\n
\n <\/i>\n
\n
Portions<\/div>\n
6<\/div>\n <\/div>\n <\/div>\n
\n <\/i>\n
\n
Total time<\/div>\n
1 h 25 min<\/div>\n <\/div>\n <\/div>\n <\/div>\n\n
\n
\n\n\t

Ingredients<\/h4>\n

Meat<\/h4>\n\t