{"id":168717,"date":"2026-09-09T17:14:14","date_gmt":"2026-09-09T09:14:14","guid":{"rendered":"https:\/\/pane-bistecca.com\/?p=168717"},"modified":"2026-09-09T17:14:17","modified_gmt":"2026-09-09T09:14:17","slug":"gefuellte-huehnerbruestchen-mit-blumenkohl-broccoli-pueree-2","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2026\/09\/09\/gefuellte-huehnerbruestchen-mit-blumenkohl-broccoli-pueree-2\/","title":{"rendered":"Gef\u00fcllte H\u00fchnerbr\u00fcstchen mit Blumenkohl-Broccoli P\u00fcree"},"content":{"rendered":"\n
\"Gef\u00fcllte<\/figure>\n\n\n\n
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Stuffed Chicken Breasts with Cauliflower and Broccoli Pur\u00e9e<\/h3>
Pane-Bistecca<\/div><\/div>\n
\n Stuffed chicken breasts with cauliflower and broccoli pur\u00e9e\u2014a real feast, and not that hard to make!

\n If you don’t want to serve chicken breasts in a boring way, then stuff them….
\n…a chef once told me\u2014he’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!

\nThis 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!\n

\n\t\tI served it with a pur\u00e9e made from cauliflower and broccoli. <\/div>\n
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Prep time<\/div>\n
30 min<\/div>\n <\/div>\n <\/div>\n
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Cooking time<\/div>\n
1 h<\/div>\n <\/div>\n <\/div>\n
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Portions<\/div>\n
4<\/div>\n <\/div>\n <\/div>\n
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Total time<\/div>\n
1 h 30 min<\/div>\n <\/div>\n <\/div>\n <\/div>\n\n
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Ingredients<\/h4>\n\n\t