Ingredients
(4 servings)
- 4 chicken breasts
- 1 bag of broccoli puree Épurée
- 175 gr of pancetta cut into cubes
- 100 g roasted pecans
- 160 gr of feta cheese
- 2 tablespoons of olive oil
- ½ cup of butter
- 120 gr of broccoli
- 120 g cauliflower
- 120 gr of Brussels sprouts
- Zest of half a lemon
- ¼ cup chopped parsley
- ¼ cup chopped chives
- Salt and pepper
Preparation
- In a skillet, sear the chicken breasts seasoned with salt and pepper in oil (olive or other) and add the butter after 3 minutes of browning. Remove the chicken breasts when they are well browned on each side and place them in a baking tray to put in the oven.
- Bring a pot of hot water to a boil, when it boils, place the puree broccoli ÉPURÉE bag and reduce the temperature by half. (12 to 15 minutes maximum, do not overcook)
- Clean the pan or take another one, brown the pancetta over high heat and set aside.
- Chop the parsley and chives and mix with the pecans, feta cheese, pancetta (when brought to room temperature), olive oil, lemon zest and season with salt and ground pepper.
- Place chicken breasts in 400°F oven until thermometer reads 180°F (82°C). (Tip: put a 1cm square of butter on the breasts before putting them in the oven)
- Take pan with pancetta fat and sauté vegetables. (Use the vegetables you prefer, these are suggestions)
- Assemble the plate with the broccoli puree Epurée, vegetables, chicken breast and pancetta mixture.
- Enjoy your meal!
