Baked Chicken with Vegetables and Blue Cheese

Ingredients

• 4 chicken breast fillets (prepped)
• Salt
• black pepper (freshly ground)
• 2 tbsp Vegetable oil
• 2 untreated lemons (juice)
• 400 ml heavy cream
• 1 tbsp coarse mustard
• 200 g butter
• 100 g crème double
• 2 egg yolks
• 2 tbsp freshly chopped chives
• 60 g Gorgonzola
• 60 g freshly grated Parmesan
• 3 tbsp freshly chopped parsley
• 2 tbsp breadcrumbs
• 1 bulb fennel
• 1 bunch spring onions
• 100 g green beans
• 12 green asparagus spears

Instructions

1. 1.

   Preheat the oven to 200°C (400°F) with upper and lower heat.

2. 2.

   Wash, pat dry, salt, pepper chicken breasts and sear them in a hot pan with oil until golden brown on all sides. Roast in the preheated oven for about 15 minutes.

3. 3.

   Heat lemon juice in a saucepan and reduce by half. Stir in cream and mustard, then reduce again to half. Mix in butter.

4. 4.

   Whisk crème double with egg yolks, chives, and crumbled cheese; fold into sauce. Season with salt and pepper and set aside.

5. 5.

   Mix Parmesan with breadcrumbs and parsley.

6. 6.

   Wash, trim, halve fennel lengthwise, remove core, slice into thin long strips. Wash spring onions, trim, halve lengthwise, discard dark green part. Trim ends of beans. Peel lower third of asparagus, cut off woody tips. Blanch fennel, spring onions, beans, and asparagus in boiling salted water for 4 minutes. Drain, shock in cold water, then drain well.

7. 7.

   Remove chicken from oven and switch to grill setting. Place vegetables in a buttered baking dish, arrange chicken on top, pour sauce over, sprinkle with breadcrumb mixture. Bake under preheated oven for about 3 minutes until golden. Serve immediately.