Crusted Chicken Breast with Broccoli
By chef Jan Tomanec
Juicy chicken breast in a crust of breadcrumbs and cheese, served with boiled broccoli and a fresh sour cream dip. A light yet nutritious dish with balanced flavors.
- 27 min
- total
- Easy
- level
7 min prep · 20 min cook
What you will need
-
Chicken Breast 1 pcs -
Broccoli 0.5 pcs -
Cornflakes 25 g -
Cheddar 25 g
-
Sour Cream 70 g -
Bread Roll 0.5 pcs -
Dijon Mustard 1 tsp -
Ground Paprika 0.5 tsp
Cooking on the go? Open in the Goulash app to send these to your Rohlik or Kosik basket.
Steps to cook
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Prepare the ingredients. Prepare all the ingredients and preheat the oven to 180 C - we will be cooking from them in a moment??
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Cut the broccoli. Separate the broccoli into smaller florets
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Prepare the marinade. Mix the sour cream, Dijon mustard, and ground paprika, season with salt and pepper, and add a little olive oil
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Make the breadcrumbs. Blend the roll and corn flakes into coarse breadcrumbs
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Mix with the cheese. Mix the breadcrumbs with the cheese
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Coat the chicken and bake. Brush the chicken with the marinade (do not coat it completely - save some for serving), sprinkle with the breadcrumbs, and bake in the oven at 180 C for about 20 minutes, until golden and cooked through
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Cook the broccoli. Briefly cook the broccoli in boiling salted water for about 2-3 minutes over high heat so it stays crisp
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Serve with the dressing. Serve with the remaining dressing??
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