Ingredients
For 10 portions
10pcs
Chicken breast fillet
Salt and pepper
For the gratinating sauce
400g
QimiQ Sauce Base
200g
Cream cheese
80g
Panko Japanese bread crumbs
80g
Parmesan, grated
Mixed herbs, fresh
Salt and pepper
For the herb cream sauce
700g
QimiQ Sauce Base
100g
Shallot(s)
80g
Butter
125ml
White wine
300ml
Vegetable stock
Salt and pepper
1
Garlic clove(s), finely chopped
40g
Mixed herbs, minced
80g
Spinach, strained
0.5
Lemon(s), juice only
Preparation
- For the gratinating mixture: Mix all ingredients well.
- Season the chicken breasts and roast until half done. Use a piping bag to coat the chicken with the gratininating mixture. Finish cooking the chicken in the oven.
- For the Sauce: sauté the shallots and deglaze with white wine and vegetable stock. Add QimiQ Sauce Base and bring to a boil. Season to taste.
- Add the fresh herbs, spinach and lemon juice. Puree with a hand mixer.
Hints
- Serve with sweet potatoes and eggplant.
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