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C is for Chicken breast & Broccoli Purée

Category: food

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. 

Method

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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  • Serves: 4
  • Time needed: 50 minutes


Ingredients

  • 4 large skinless chicken breasts
  • 150 g | 2/3 cup sun-dried tomato pesto
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter, cubed
  • Salt
  • 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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