Steamed chicken fillet stuffed with vegetables in broccoli sauce
Low-calorie juicy steamed chicken fillet stuffed with vegetables and delicate creamy broccoli sauce
Ingredients
| chicken breasts (250 g each) 2 pieces |
| zucchini (or zucchini) 80 g |
| sweet pepper 80 g |
| mushrooms 80 g |
| garlic 1 clove |
| butter 20 g |
| vegetable oil 15 ml |
| soy sauce 10 ml |
| salt, thyme, mixed peppers to taste |
| SOUCE: |
| broccoli 120 g |
| cream (20%) 100 ml |
| salt, black pepper to taste |
Instructions
Step 1
Prepare the filling. Dice the zucchini, sweet pepper and mushrooms. Saute the peppers in a mixture of vegetable and butter oil, then add the zucchini and mushrooms and fry until half cooked. Then add the minced garlic, thyme, soy sauce, pepper and salt. Mix well and allow the filling to cool.
Step 2
Cut the chicken fillets lengthwise and unfold in a butterfly shape. Cover with plastic wrap and baste on both sides. Season with salt and pepper. Put the stuffing in the middle of each fillet, gather the edges and fasten with toothpicks in the form of a pouch. Cook in a steamer, selecting a special mode, or on a steam bath for 20-25 minutes.
Step 3
Prepare the sauce. Boil broccoli florets in salted water for 10 minutes. Then drain, combine broccoli and cream, salt, pepper and beat with a blender.
Step 4
Serve chicken fillet with broccoli sauce. Bon appetit!
