Chicken fillet with broccoli under cheese
12 servings
60 minutes
Chicken fillet with broccoli under cheese is a harmonious combination of tender chicken meat, fresh vegetables, and a rich creamy sauce with a tangy hint of mustard. This recipe embodies the simplicity and sophistication of European cuisine, offering a balanced and nutritious dish. Its origin is closely tied to the tradition of baking meat and vegetables in sauces, allowing for the full depth of flavors to emerge. Baked under a layer of melted cheese, it becomes particularly appetizing with a gooey texture and rich aroma. It is the perfect treat for both family dinners and festive tables, served with light side dishes or fresh bread.
1
Cut the fillet into small pieces, place in a dish, and bake at 200°C for 10 minutes.
- Chicken fillet: 1 kg
2
Grate the carrot on a coarse grater, divide the broccoli into small florets, and sauté everything together in a non-stick pan until half cooked, seasoning with salt and pepper to taste.
- Carrot: 2 pieces
- Broccoli cabbage: 400 g
- Salt: to taste
- Ground black pepper: to taste
3
Add mustard to the sour cream, squeeze in garlic, and mix well.
- Sour cream: 400 g
- Mustard: 1 tablespoon
- Garlic: 6 cloves
4
Grate the cheese on a coarse grater.
- Cheese: 150 g
5
Place the vegetable mix over the chicken, pour with sour cream sauce, mix, sprinkle with cheese on top, and bake in the oven at 180°C for another 20 minutes.
- Chicken fillet: 1 kg
- Broccoli cabbage: 400 g
- Carrot: 2 pieces
- Sour cream: 400 g
- Mustard: 1 tablespoon
- Garlic: 6 cloves
- Cheese: 150 g