Oven-baked chicken breast with vegetable puree
Oven-baked chicken breast with vegetable puree
Preparation time: 15 minutes
Baking time: 40 minutes
Total time: 55 minutes
Number of servings: 4
General description
When it comes to simple yet delicious dishes, oven-baked chicken breast is definitely a favorite. This recipe brings together a juicy chicken breast, stuffed with mozzarella cheese and vegetables, accompanied by a creamy and flavorful vegetable puree. It’s a perfect meal for a family dinner or to impress guests.
The story behind the recipe
This oven-baked chicken breast recipe with vegetable puree is inspired by culinary traditions that emphasize fresh and local ingredients. Using free-range chicken not only provides exceptional flavor but also a richer and more satisfying texture. The taste of free-range chicken, although it may be firmer, becomes extremely delicious when cooked properly.
Ingredients
- 1 boneless chicken breast (approximately 500g)
- 3 slices of mozzarella
- 1 tomato (medium)
- Salt, pepper, paprika
- Dried basil
- 200g frozen mixed vegetables
- 1 teaspoon mustard
- 2 tablespoons breadcrumbs
- 2 medium potatoes
- 1 carrot
- 1 celery (or 1/2 small celery)
- 1 cube of butter (approximately 20g)
- 1 tablespoon sour cream
- Fresh parsley (for garnish)
- Olive oil (for greasing)
Ingredient details
Chicken breast: Choose a high-quality chicken breast, preferably from a local producer. This will make a big difference in taste.
Mozzarella: Opt for fresh mozzarella, which melts beautifully and adds a creamy texture.
Frozen vegetables: A mix of frozen vegetables is a convenient choice, but make sure it comes from a trusted supplier to preserve nutrients.
Potatoes and carrot: Choose fresh, seasonal vegetables for the best flavor.
Preparing the chicken breast
1. Start by preparing the chicken breast. Wash it well under cold water, then dry it with a paper towel.
2. Using a sharp knife, cut the chicken breast horizontally to create a “pocket” for the filling. Be careful not to cut all the way through.
3. Season the inside and outside of the breast with salt, pepper, and paprika. These simple spices will enhance the natural flavor of the chicken.
Stuffing the chicken breast
4. Spread mustard inside the chicken breast, then place two slices of mozzarella on one side of the “pocket.”
5. Add the frozen vegetables and slices of tomato, then fold the other side of the breast over the filling.
6. Sprinkle breadcrumbs on the outside of the breast for a crispy crust.
Cooking the chicken breast
7. Moisten a piece of parchment paper with water and brush it with a little olive oil. Place the chicken breast on the parchment paper, wrap it well, and place it in a baking dish.
8. Bake in a preheated oven at 180°C for 40 minutes. This step will ensure even cooking and retain the juiciness of the meat.
9. After 40 minutes, remove the parchment paper, place a slice of mozzarella on top, sprinkle with dried basil, and add a slice of tomato.
10. Return to the oven for another 10-15 minutes, until the cheese is melted and lightly browned.
Preparing the vegetable puree
11. Meanwhile, peel and chop the potatoes, carrot, and celery into cubes.
12. Boil the vegetables in salted water until tender, about 15-20 minutes.
13. Drain the vegetables and mash them roughly with a potato masher or blender.
14. Add a cube of butter, sour cream, salt, and pepper to taste. Mix well, then garnish with chopped fresh parsley.
Serving
15. When the chicken breast is ready, take it out of the oven and let it rest for 5 minutes before slicing.
16. Serve the chicken breast alongside the vegetable puree. A side of green salad or tomato salad would perfectly complement the meal.
Practical tips
- You can also add other vegetables to the filling, such as peppers or mushrooms, to diversify the flavor.
- If you prefer a smoother puree, you can use an immersion blender.
- This recipe can easily be adapted for vegetarians by replacing the chicken breast with a tofu fillet or portobello mushrooms.
- The chicken breast can be marinated in yogurt with spices a day in advance for extra tenderness.
Frequently asked questions
1. Can I use frozen chicken breast?
Yes, but make sure to thaw it completely before cooking to allow for even cooking.
2. How do I know when the chicken breast is done?
Use a meat thermometer; the internal temperature should be 75°C.
3. What other sides can I use?
Besides the vegetable puree, you can try a raw vegetable salad or rice with vegetables.
Calories and nutritional benefits
This oven-baked chicken breast recipe with vegetable puree has approximately 350-400 calories per serving, depending on the ingredients used. Chicken breast is an excellent source of lean protein, while the vegetables add fiber, vitamins, and essential minerals. The vegetable puree, in addition to its nutrient content, provides a creamy and comforting flavor.
A personal note
I fondly remember the moments spent in the kitchen preparing this recipe with family. The aroma of the chicken and the boiled vegetables filled the house, creating a warm and welcoming atmosphere. I recommend inviting your loved ones to help; cooking becomes an unforgettable experience when shared.
This oven-baked chicken breast recipe with vegetable puree is not only delicious but also easy to prepare, perfect for any occasion. So put on your apron, gather the ingredients, and let’s cook together!
Ingredients: A boneless chicken breast, 3 slices of mozzarella, a tomato, salt, pepper, paprika, dried basil, a few frozen mixed vegetables, oil, a teaspoon of mustard, breadcrumbs. For the vegetable puree: potatoes, carrot, celery, a small cube of butter, salt, pepper, a tablespoon of sour cream, fresh parsley.
