DinnerBooks
Apple-bursed chicken with priestostcrème

Apple-bursed chicken with priestostcrème

Cooking Time30 m
Ingredients7
DifficultyMedium
0
0
Isabell CarlssonIsabell Carlsson
Chicken fillets that slowly get to seven in apple must become an easily cooked dinner with mild flavors. Top with an ostcrème with stored cheese and mill that may melt down over the vegetables and chicken. Choose a well-stocked priesthood for more taste of the cheese crème.

Ingredients

4 servings
  • Step: 1
    3 dl applemust
  • Step: 2
    4 dl chicken broth (water and dice or fund)
  • Step: 3
    1 tsk dried the hour
  • Step: 4
    4 pc chicken files
  • Step: 5
    2 dl stored ripped cheese (referred to priesthood)
  • Step: 6
    1 dl (0.2%)
  • Step: 7
    600 g frozen green mix (broccoli, beans, haricots vertes, romanesco)

Instructions

  • Step: 1
    Cook up the apple muscle with the chicken bullion and thyme. Insert the chicken fillets and sind slowly about 15 minutes, or until the inner temperature is 72 ̊C.
  • Step: 2
    Mix the cheese and the mill to a crème in a food processor.
  • Step: 3
    Lift the chicken fillets out of the broth. Put the vegetables and boil up.
  • Step: 4
    Cut the chicken files in discs. Serve the vegetables in the broth and put on the chicken.
  • Step: 5
    For serving: Top with cheese crème and parsley.

Näring

Calories311kcal
Carbohydrates15g
Fat8g
Protein42g
Serving Size4serving

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