Poached chicken breast with courgette
Ingredients
for 4 person
| 1 ½ litre | chicken bouillon |
| 2 sprig | rosemary |
| 1 | bay leaf |
| 4 | peppercorns, crushed |
| 4 | chicken breast (approx. 120 g each) |
| 1 tbsp | olive oil |
| 1 | garlic clove, pressed |
| 3 | courgette, cut lengthwise into thin strips |
| 250 g | cherry tomatoes, halved |
| ½ tsp | sea salt |
| a little | pepper |
| 60 g | rocket |
| 1 bunch | peppermint |
| 1 | garlic clove |
| ½ | lemon, use the zest and juice |
| ½ tbsp | liquid honey |
| 1 dl | olive oil |
| ½ tsp | salt |
| a little | pepper |
| 40 g | Parmesan, grated |
How it's done
Chicken breasts
Bring the stock to the boil in a large pan along with all the other ingredients up to and including the peppercorns. Reduce the heat, cover and simmer for approx. 5 mins. over a medium heat. Add the chicken, cover and leave to infuse on the switched-off hob for approx. 15 mins.
Courgette strips
Heat the oil in a non-stick frying pan. Stir fry the garlic, courgette and tomatoes for approx. 5 mins., season.
Rocket & mint pesto
Puree the rocket and all the other ingredients up to and including the pepper. Stir in the cheese. Serve with the chicken and courgette strips.
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