If you’re sick and tired of your usual roast chicken and boiled broccoli, make an extra effort and spice things up. Introducing chicken and broccoli like you’ve never had it before – stuffed and pureed, you won’t believe how incredible it tastes.
1 - For the chicken: Preheat the oven to 190°C (170° fan) | 375F | gas 5. Cut pockets into the sides of the chicken breasts with a sharp paring knife.
2 - Fill with the pesto and tie securely at intervals with kitchen string. Season with salt and pepper.
3 - Heat the olive oil in a large sauté pan set over a moderate heat. Add the chicken breasts to the pan and pan-fry for 2-3 minutes on both sides.
4 - Top the breasts with butter before transferring to the oven and cooking for a further 15-20 minutes until cooked through; baste from time to time.
5 - For the broccoli purée: Cook the broccoli in a large saucepan of salted, boiling water until soft to the tip of a knife, about 5 minutes.
6 - Drain well and transfer to a food processor, adding the olive oil and some salt and pepper to taste. Purée until smooth, scraping down the sides as needed. Adjust seasoning to taste.
7 - Remove the chicken from the oven when ready and let rest to one side, covered with aluminium foil.
8 - For the blue cheese dressing: Whisk together the white wine vinegar, sugar, mustard, and some salt and pepper to taste in a heatproof bowl.
9 - Whisk in the oil in a slow, steady stream until thickened and emulsified. Place the bowl over a half-filled saucepan of gently simmering water.
10 - Add the blue cheese and whisk until melted and smooth. Remove from the heat.
11 - To serve: Spread the broccoli purée onto plates. Remove the string from the chicken and cut the breasts into slices.
12 - Present on top of the broccoli purée. Spoon the dressing around the plate and garnish with parsley before serving.
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- 4 large skinless chicken breasts
- 150 g | 2/3 cup sun-dried tomato pesto
- 2 tbsp olive oil
- 2 tbsp unsalted butter, cubed
- Freshly ground black pepper
- 2 large broccoli heads, prepared into florets
- 75 ml olive oil
- 3 tbsp white wine vinegar
- 1 pinch sugar
- 2 tsp Dijon mustard
- 150 ml sunflower oil
- 125 g | 3/4 cup blue cheese, e. g. Roquefort, crumbled
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