John Myers
Chicken Breast with Herb Topping on Zucchini Foam >>
The perfect chicken breast with herb topping on zucchini foam >> recipe with a picture and simple step-by-step instructions.
- 4 Chicken Minute Steaks
- 125 g Split peas yellow
- 1 dice Vegetable broth or concentrate
- Salt and pepper
- 1 tbsp Clarified butter
- 1 Clove of garlic
- 1 branch Rosemary and thyme
- 5 Branches Parsely
- 2 Discs Dry toast or breadcrumbs
- 25 g Grated Parmesan
- Grated lemon peel
- 1 Egg yolk
- 40 g Butter
- Freshly grated nutmeg
- 25 ml Cream
- 1 size Zucchini
- 1 Shallot
- 100 ml White wine dry
- 125 g Crème fraîche with herbs
- Chives
- Wash the meat and pat dry. Salt and pepper. In the meantime, heat the clarified butter in a pan and briefly fry the steaks on both sides. Then place on a baking sheet.
- Boil the peas in water according to the instructions on the package. Do not season at the same time, otherwise the cooking time will be longer. A pressure cooker is recommended. At the end of the cooking time, season with part of the vegetable concentrate and drain the peas. Collect the broth. Puree the peas with a little broth, the cream and 20 g butter. Season with salt and nutmeg.
- Peel the shallot and finely dice it. Wash the zucchini and also cut into cubes. Heat the rest of the butter in the pan and sauté the shallot. Add the zucchini, sauté briefly and deglaze with the wine, stock and crème fraîche with herbs. Steam the zucchini until soft.
- Wash and chop the herbs. Dice the garlic as well. Mix with herbs and egg yolk. Now add the grated toast (I used breadcrumbs), grated Parmesan and the grated lemon zest. Add the crème fraîche with herbs, teaspoon at a time, until a smooth paste is formed.
- Spread these on the steaks and bake them in the preheated oven at 180 ° C. Froth the zucchini with the hand blender. Put the zucchini foam on the plate, add the gratinated steaks and serve with the pea sauce. Sprinkle with chives rolls beforehand.
- Conclusion: A bit labor-intensive, but the result is worth the effort. The pea sauce was not enough for me in the recipe, I would prepare double the amount. The recipe is also very good with salmon or white fish under the herb hood, as the side dishes also go very well with it.
Facebook Comments