Chicken Fillets with Macadamia Crust and Broccoli with Balsamic Vinegar
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 20 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 chicken fillet (s) approx. 150 g each
- 750 g broccoli
- 1 bunch spring onion (s)
- 1 sprig rosemary
- 150 g macadamia nuts, roasted, salted
- 3 tablespoon oil
- salt and pepper
- 3 tablespoon sugar
- 6 tablespoon balsamic vinegar
Print Recipe
Pin Recipe Instructions
- Trim, wash and cut the broccoli into florets. Clean and wash the spring onions and cut into small rings. Wash rosemary, shake dry and strip off the needles.
- Finely grind half of the nuts while stirring in 1 tablespoon of oil. Season well with pepper. Roughly chop the remaining nuts.
- Wash the chicken fillets and pat dry. Heat 1 tablespoon of oil in a pan. Fry the fillets in it for about 3 minutes on each side. Season with salt and pepper and place in a baking dish. Spread the nut paste on the fillets, press in the remaining nuts.
- Bake in a hot oven at 200 ° C for about 10 - 12 minutes.
- In the meantime, fry the broccoli and spring onions in 1 tablespoon of hot oil for about 5 minutes. Fry the rosemary briefly. Push the vegetables aside. Add sugar and caramelize. Deglaze with vinegar and 125 ml water and bring to the boil. Now mix in the vegetables, simmer for about 3 - 4 minutes. Season with salt and pepper. Serve with the fillets.
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