When you send the man of the house to do some shopping on his own without any special requests, just a friendly take whatever you feel like, you can be sure that there will be smooth pork sausages, a sausage bent on a form of oval, minced meat and chicken breasts, in his basket.
So we have chicken quite often, but I do not mind, it is tasty and can be done in so many different ways that one does not tire of it.
Often the chicken fillets or breasts will find their way straight to the freezer to wait for something nice to go with them. The chicken in this recipe for example was made using cream, fennels and zucchini.
PORTION: 2 servings
TIME TO MAKE: about 40 minutes
- 2 broiler/chicken fillets, about 300 gr together
- 150 g fennels
- 150 g zucchini
- some bell pepper, red
- 1 spring onion
- 3 teaspoons of capers
- 2 tl grounded rose pepper
- 2 dl cream
- olive oil
- lemon juice
Let the fillets season in this very simply marinade for few hours before baking.
Preheat the oven to 220°C (428°F)
Cut the fennels in four of five pieces, lengthwise and cook them in salted water for about five minutes. Let them dry a while.
Peel the zucchini and cut it in small cubes.
Cut an appropriate amount of bell pepper into small pieces.
Line the baking tray with butter or oil and then place the fillets in it. Put the fennel, zucchini and paprika pieces on all sides of the fillet.
Ground 2 teaspoons of rose pepper in a mortar and sprinkle it on fillets and vegetables. Rose pepper isn’t very strong aromatically, so you can be quite generous.
Chop the spring onion and sprinkle evenly on the vegetables.
Mix cream, capers and a half teaspoon of salt in a bowl and pour it into the baking tray.
Bake on the middle rack for about 25-30 minutes or until the chicken fillets and vegetables are evenly cooked.
Serve with rice and fresh salad.
Tags: chicken fillet fillets fennel zucchini