HELLO FRESH Chicken with creamy casserole

Description

Ingredients

Hähnchenbrustfilet in Lake (Hello Fresh) 250 gram

Broccoli (Edeka) 1 Whole

Spice mixture in general 2 gram

Medium-aged Gouda matured for 4 months 48% fat in dry matter (Ja! (Rewe)) 50 gram

Table potatoes predominantly firm (Pfanni) 200 gram

Kohlrabi (Stollenwerk) 250 gram

Cooking cream light (Milbona Lidl) 150 gram

Spice mixture in general 5 gram

Öl (Sojola) 2 Tablespoon

Preparation

1. 1

   Heat plenty of water in the kettle. Preheat the oven to 220 °C top/bottom heat (200 °C convection oven). Mix the chicken breast in a large bowl with 1 tbsp [1.5 tbsp | 2 tbsp] oil* and "Hello Smoky Paprika" and leave to marinate.

2. 2

   Fill a large pot with plenty of hot water, add salt, and bring to a boil. Peel the kohlrabi and potatoes and cut into 2 cm cubes. Add the kohlrabi and potato cubes to the pot of boiling water and cook for about 8 minutes until the vegetables are al dente.

3. 3

   Cut the broccoli into bite-sized florets, add to the potatoes and kohlrabi during the last 3 minutes of cooking and cook together. Once cooked, drain the vegetables through a sieve and transfer to a lightly buttered* baking dish.

4. 4

   In a small saucepan, bring the cream and "Hello Muskat" to a boil while stirring. Season with salt* and pepper* to taste. Pour the cream sauce over the vegetables, sprinkle with grated Gouda cheese, and bake on the middle rack of the oven for 8–10 minutes until the cheese is golden brown.

5. 5

   Heat 1 tbsp [1.5 tbsp | 2 tbsp] oil* in a large pan over medium heat. Fry the chicken fillets for approx. 6–8 minutes on each side until the meat is no longer pink inside.

6. 6

   Slice the chicken breast, arrange on plates, and serve the gratin alongside. Bon appétit!