Chicken Breast with Gratinated Broccoli-Zucchini Vegetables

Ingredients

• 1 broccoli (ca. 500 g)
• Salt
• 1 Zucchini
• 20 g butter
• 20 g flour
• 150 ml milk
• 150 g cream cheese
• 1 egg yolk
• 3 tbsp whipping cream
• pepper (ground)
• Nutmeg (freshly grated)
• butter (for the dish)
• 1 tbsp pine nuts
• 4 chicken breast fillets (≈140 g each)
• 2 tbsp Vegetable oil

Instructions

1. 1.

   Preheat the oven to 200°C with upper and lower heat.

2. 2.

   Wash, trim, cut broccoli into florets and slice the stem. Blanch in boiling salted water for about 3 minutes. Remove, drain (reserve cooking liquid), cool under cold water, then drain well. Wash zucchini, trim ends, slice lengthwise and then cut into sticks about 7 cm long.

3. 3.

   Melt butter in a pot, sprinkle flour and lightly sauté. Deglaze with 300 ml broccoli stock and add milk. Add cheese and stir until melted. Whisk egg yolk with cream, incorporate into sauce and season with salt, pepper, and nutmeg.

4. 4.

   Spread vegetables in a greased baking dish and pour sauce over them. Bake in the preheated oven for about 20 minutes. Sprinkle pine nuts during the last 5 minutes.

5. 5.

   Wash chicken breasts, pat dry, season with salt and pepper, then brown in hot oil in a pan for about 8 minutes on each side. Remove vegetables from the oven and plate with the chicken.