Chicken breast in broccoli-hollandaise sauce

Name: Chicken breast in broccoli-hollandaise sauce
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 500 g Broccoli; 7-10 Tbsp Salt; 30 g Herb Butter; 3 TABLESPOONS Breadcrumbs; 20 g Parmesan cheese; 125 g Butter; 1 package (30 g) Sauce Hollandaise powder for 250 ml sauce; 7-10 Tbsp Pepper; 7-10 Tbsp Cinnamon; 7-10 Tbsp Sweet peppers; 2 Chicken breasts with skin on bone (à approx. 400 g); 1 TABLESPOON Sunflower oil; 50 g diced lean ham

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

500 g Broccoli
7-10 Tbsp Salt
30 g Herb Butter
3 TABLESPOONS Breadcrumbs
20 g Parmesan cheese
125 g Butter
1 package (30 g) Sauce Hollandaise powder for 250 ml sauce
7-10 Tbsp Pepper
7-10 Tbsp Cinnamon
7-10 Tbsp Sweet peppers
2 Chicken breasts with skin on bone (à approx. 400 g)
1 TABLESPOON Sunflower oil
50 g diced lean ham

Directions

1
Clean the broccoli, cut into florets from the stalk, wash and cut into small pieces depending on size. Blanch in boiling salted water for about 5 minutes. Melt herb butter for the crust. Stir in breadcrumbs and parmesan. Dice butter. Bring 1/8 litre water to the boil and stir in sauce powder with a whisk. Bring to the boil while stirring. Add butter and stir until melted
2
Mix 1 tsp salt, 1/4 tsp pepper, 1/4 tsp cinnamon and 1 tsp paprika. Wash chicken breasts, dab dry and cut fillets from bone. Season with prepared seasoning salt. Heat oil in a frying pan and fry fillets for about 4 minutes while turning
3
Place the prepared sauce, meat and vegetables in an ovenproof dish. Spread the crust on the meat. Sprinkle with diced ham. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 40 minutes. Serve with ribbon noodles