Ingredients
4 persons
◘ 800 g broccoli florets
◘ 1 kg of newborns
◘ 40 g of Parmigiano Reggiano
◘ 450 g of chicken tenderloins
◘ 1 tbsp (olive) oil
◘ 3 tl Italian herbs
◘ 2 shallots
◘ 15 g flat parsley
◘ 2 tsp (olive) oil
◘ ½ el vinegar
◘ 1 mustard
Kitchen stuff
◘ baking paper
Prepare
1◘Preheat the oven to 180 ºC.
2◘Boil the broccoli with salt in 4 min. Until al dente.
3◘Meanwhile, clean the new potatoes. Cook the unpeeled potatoes with salt, if necessary, for 12 minutes.
4◘Drain the broccoli and spread over a griddle covered with parchment paper. Sprinkle with the cheese and cook for approx. 10 minutes at the top of the oven.
5◘Meanwhile, mix the chicken fillets with one third of the oil, the Italian herbs, pepper and salt. Heat the grill pan and grill the chicken in 5 minutes until done. Turn halfway.
6◘Meanwhile, cut the shallots and finely chop the parsley. Mix the rest of the oil with the vinegar, mustard, shallots and parsley into a dressing.
7◘Drain the potatoes and mix with the dressing. Divide the chicken, potatoes and broccoli over the plates. Season with pepper and salt.
