Chili Tomato Sauce with Gratinated Chicken Breast and Broccoli Mashed Potatoes

5 from 7 votes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 323 kcal


Tomato sauce made from fresh tomatoes

  • 250 g Cherry Roma tomatoes (small and sweet)
  • 1 piece Red chilli pepper
  • 2 piece Spring onions fresh
  • 0,5 teaspoon Italian herbs
  • Sea salt
  • Extra virgin olive oil

Broccoli mashed potatoes

  • 1 piece Broccoli
  • Potatoes
  • 200 ml Cream
  • Salt, nutmeg
  • 1 tablespoon Freshly grated Parmesan

chicken breast

  • 2 piece Fresh chicken breast
  • 2 tablespoon Freshly grated Parmesan
  • Salt pepper
  • Rapeseed oil


  • Quarter the small cherry tomatoes, chop the chilli and onions into small pieces. Put some olive oil in a small saucepan and sauté the chilli and onions, add the tomatoes, salt and Italian herbs. Mix everything well and let simmer for about 15 minutes with the pot closed, no water needs to be added. Then let it steep briefly and pass through a sieve. It's got the right consistency. Warm up just before serving.
  • Boil the boiled potatoes and sauté the broccoli.
  • Preheat the stove to 175 degrees. Salt and pepper the chicken breasts and fry briefly on both sides in hot oil. Then place in the pan (or on a tray) in the oven for about 10 minutes. Then put the Parmesan on the meat and bake briefly, keep warm.
  • Heat the cream. Put the potatoes and broccoli in a saucepan and mash them, then add the cream and grated nutmeg and stir in. Finally the Parmesan.
  • You can also make double the amount of sauce as a reserve. It goes very well with the meat because it is slightly hot.


Serving: 100gCalories: 323kcalCarbohydrates: 2.4gProtein: 10gFat: 30.8g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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