Chicken breast with broccoli

A delicate but highly effective dish, beautifully garnished with Black Truffle Slices in Olive Oil.
DIFFICULTY
DIFFICULTY
Easy
DOSES FOR
DOSES FOR
4 people
PREPARATION
PREPARATION
20 min
COOKING
COOKING
30 min
Ingredienti per 4 people
  • 2 chicken breasts (approx. 300 g each)
  • 300 g broccoli
  • 80 g finely sliced fontal cheese
  • Black Truffle Slices in Olive Oil
  • 1 garlic clove
  • Extra virgin olive oil
  • Fresh rosemary
  • Salt and pepper

Cut broccoli into florets and cook in salted boiling water until soft. Drain and let to cool. Coarsely blend and place in a bowl.

Cut garlic into thin slices and sauté in a little oil. Add EVO oil and sautéd garlic to the broccoli and season with salt.

Clean chicken breasts, removing the central bone and any fat. Heat a non-stick pan and sear chicken breasts only on one side for 3-4 minutes. Transfer to a cutting board and make partial cuts at 1 cm intervals so as to keep chicken breasts in one piece.

Stuff each cut with the broccoli mixture, a slice of fontal cheese and some black summer truffle slices.

Transfer the stuffed chicken breasts to a baking tray, drizzle with EVO oil, cover with foil paper and bake in the oven at 180°C for 20 minutes. Heat the oven grill, remove the foil paper and continue cooking for a few more minutes. Serve with a twist of freshly-ground pepper and fresh rosemary.

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