KIKOK CHICKEN STUFFED WITH WILD GARLIC, BROCCOLI PUREE AND OVEN TOMATOES | LOW CARB

After a dear friend visited me last week and we made the surroundings of Braunschweig unsafe, there is now finally the megaleckere recipe “Kikokhähnchen filled with bear’s garlic, broccoli puree and oven tomatoes”. Low Carb of course! Although I sinned a little last week, I could still reduce my weight. I suppose our daily running distance of 8 – 9 kilometres has contributed well to this. But this week I will prepare more Low Carb dishes in the evening, because I really liked it. This dish proves once again that you can manage without or with little carbohydrates and still eat deliciously. Chicken, bear’s garlic, broccoli and tomatoes are not only visually a really successful combination! Delicious to put in. You have to try it out.

INGREDIENTS “KIKOK CHICKEN STUFFED WITH WILD GARLIC, BROCCOLI PUREE AND OVEN TOMATOES” (2 PERSONS):
Kikok chicken:

– 2 x Kikok chicken breast fillet
– 75 g wild garlic
– 40 g grated cheese to taste (I used mountain cheese)
– 1 – 2 tbsp bear’s garlic dip or alternatively fresh cheese
– salt + freshly ground pepper
– 1 – 2 tbsp olive oil

Broccoli puree + oven tomatoes:

– 1 large broccoli
– 3 tbsp cream fraiche
– salt + freshly ground pepper
– curry powder
– 2 panicles cherry tomatoes
– fresh basil to taste

PREPARATION:
Wash the kikok chicken breast fillets, dab dry and cut a pocket into each. Season with salt and pepper. Wash the wild garlic and blanch in boiling water. Squeeze out moisture well and cut into small pieces. Coat the inside of the chicken breast fillets with the bear’s garlic dip or alternatively with cream cheese, add the bear’s garlic and the cheese and fix with roulade needles. Preheat oven to 180 degrees top and bottom heat. Brown the stuffed Kikok chicken breast fillets in olive oil from all sides until slightly browned. Place in an ovenproof dish and cook in a preheated oven for approx. 20 minutes until the meat is cooked.

Add the washed cherry tomatoes to the casserole dish about 10 minutes later.

For the broccoli puree, separate the florets from the broccoli. Clean the stalk and cut into small pieces. Wash everything together and cook in boiling salted water for approx. 10 – 15 minutes until soft. Drain the water, add the crème fraîche to the broccoli and puree everything together with the blender. Season with salt, freshly ground pepper and curry powder.

Put the broccoli puree on the plates, add the tomatoes and drape the Kikok chicken next to it. Decorate with fresh basil.

Enjoy it!

Saturday we were in fantastic spring weather in the enchanting town of Quedlinburg! This architectural treasure has so blown my mind that I have to tell you about it in the next blog post. Small alleys with beautiful half-timbered houses, cute little shops and cafés and the flair like in a French small town have taken a liking to me. It was certainly not the last time I was here.