Chicken with Zucchini Wrap

Ingredients

• 600 g chicken breast fillets (4 fillets)
• 200 g Broccoli florets
• Salt
• 40 g crème fraîche (2 tbsp)
• 2 zucchinis
• Pepper
• 200 ml vegetable broth
• 1 bay leaf
• 4 sprigs thyme
• 2 Tomatoes

Instructions

1. 1.

   Rinse the chicken breast fillets under cold water, pat dry and cut a pocket on each side.

2. 2.

   Wash broccoli and blanch in boiling salted water for about 2 minutes until firm. Drain, shock in ice water and let drain.

3. 3.

   Spread 1/2 tbsp crème fraîche into each chicken pocket and fill with broccoli.

4. 4.

   Wash, trim zucchini and slice lengthwise into ~3 mm thick rounds. Blanch in boiling salted water for 2 minutes, drain, shock and pat dry.

5. 5.

   Season chicken with salt and pepper and wrap with zucchini slices.

6. 6.

   Place vegetable broth with bay leaf and 2 thyme sprigs in a shallow pot, bring to a boil, then add the chicken fillets seam side down. Cover and poach over low heat for about 15–20 minutes.

7. 7.

   Meanwhile wash tomatoes, quarter, core and dice them.

8. 8.

   Remove chicken from the broth, slice diagonally into thick pieces and arrange on four preheated plates. Garnish with tomato cubes and drizzle with the broth. Sprinkle with remaining thyme.

9. 9.