
Ingredients
For 4 portions
2tbsp
Rosemary, minced
1tbsp
Mint, minced
1tbsp
Basil, minced
4
Chicken breast fillet(s) 250 g each
Olive oil
Argan oil
For the yogurt sauce
3tbsp
Peanut oil
0.5
Garlic clove(s), squeezed
60ml
Heavy cream 36 % fat
50g
QimiQ Classic
1tsp
Lemon grass, minced
1tsp
Ginger root, minced
250g
Natural yogurt
60ml
White wine
shot
White wine vinegar
0.5tsp
Curry powder
0.5tsp
Curcuma, dried
Salt and pepper
For the zucchini
4small
Zucchini
2tbsp
Butter
Salt
Cilantro / coriander, ground
Rosemary, minced
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 zucchini, 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 a boil. Add the zucchini 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 plastic 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.