Ingredients
For 4 portions
2tbsp
Rosemary, chopped
1tbsp
Mint , chopped
1tbsp
Basil, chopped
4
Chicken breast fillet(s) 250 g each
Olive oil
Argan oil
For the yoghurt sauce
3tbsp
Peanut oil
0.5
Garlic clove(s), squeezed
60ml
Cream 36 % fat
50g
QimiQ Classic
1tsp
Lemongrass, chopped
1tsp
Ginger root, chopped
250g
Natural yoghurt
60ml
White wine
shot
White wine vinegar
0.5tsp
Curry powder
0.5tsp
Curcuma, dried
Salt and pepper
For the courgettes
4small
Courgette(s)
2tbsp
Butter
Salt
Cilantro, ground
Rosemary, chopped
Preparation
- For the chicken, lay the thick end of one fillet on the thin end of the other (to be evenly cooked through). Roll the double fillets in the chopped herbs, place on a sheet of cling film and drizzle with olive oil and argan oil. Wrap tightly in the cling film and cook over steam for approx. 12 minutes, or until the meat core reaches a temperature of 55° C.
- For the sauce, heat the oil, garlic, cream and QimiQ Classic. Add the remaining ingredients and whisk smooth.
- For the courgettes, wash and rub with salt (to clean properly) and chop off the ends. Cut lengthwise into thick slices.
- Place the butter with a little water and pinch of salt in a frying pan and bring to the boil. Add the courgette slices, cover and cook for a few minutes until firm to the bite. Remove from the pan and sprinkle with the herbs.
- Allow the chicken fillets to rest in the cling film for 15 minutes after cooking, unwrap and cut into finger thick slices. Heat the sauce and blend until frothy. Serve the chicken and courgette on the sauce.
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