Chicken fillets with macadamia crust and broccoli with balsamic vinegar

Ingredients for 4 servings:

• 4 chicken fillets, approx. 150 g each
• 750 g broccoli
• 1 bunch of spring onions
• 1 sprig(s) rosemary
• 150 g macadamia nuts, roasted, salted
• 3 tbsp oil
• salt and pepper
• 3 tbsp sugar
• 6 tbsp balsamic vinegar

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes

Trim and wash the broccoli and divide it into florets. Trim and wash the spring onions and cut them into small rings. Wash the rosemary, shake it dry, and strip the leaves. Finely grind half of the nuts and stir in 1 tablespoon of oil. Season well with pepper. Roughly chop the remaining nuts. Wash the chicken fillets and pat them dry. Heat 1 tablespoon of oil in a pan. Fry the fillets for about 3 minutes on each side. Season with salt and pepper and place in a baking dish. Spread the nut paste on the fillets and press in the remaining nuts. Bake in a hot oven at 200°C for about 10-12 minutes. Meanwhile, fry the broccoli and spring onions in 1 tablespoon of hot oil for about 5 minutes. Briefly fry the rosemary. Set the vegetables aside. Add the sugar and caramelize. Deglaze with vinegar and 125 ml water and bring to a boil. Stir in the vegetables and simmer for about 3-4 minutes. Season with salt and pepper. Serve with the fillets.