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Chicken Breast with Broccoli & Paprika Sauce

Crispy chicken breast fillets with broccoli, jasmine rice and a delicious paprika sauce. A balanced dish for 2 to 4 people.

EASY 1h 17m
Elapsed Mise en Place

Time

00:00:00

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Prep List
  • 500 g chicken breast fillet
  • 40 g grated hard cheese
  • 60 g panko breadcrumbs
  • 300 g jasmine rice
  • 400 ml cooking cream
  • 2 red bell pepper
  • 4 g seasoning mix "Hello Paprika"
  • 500 g broccoli
  • 68 ml mayonnaise
  • 8 g chicken stock powder
  • 2 tbsp oil (for drizzling on chicken breasts and frying the paprika sauce)
  • 600 ml water (for cooking rice, boiling broccoli and preparing sauce)
  • 0 to taste salt (for seasoning water, rice, broccoli and sauce)
  • 0 to taste pepper (for seasoning the sauce)
Ticket Rail
#1 T-0m
Step: Rinse the rice in a sieve with cold water until...
Next

Rinse the rice in a sieve with cold water until the water runs clear. Fill a small pot with 300 ml [450 ml | 600 ml] hot water, add a little salt and bring to the boil. Stir in the rice and simmer covered on low heat for about 10 minutes. Then remove the pot from the heat and let it stand covered for at least 10 minutes. (be sure to rinse the rice well beforehand)

Duration: 25m

#2 T-25m
Step: Mix the panko breadcrumbs and grated hard cheese...

Mix the panko breadcrumbs and grated hard cheese together on a deep plate. Place the chicken breasts in a large bowl and coat completely with mayonnaise until fully covered. Roll the chicken breasts in the cheese-panko mixture and press firmly. Spread the breaded chicken breasts on a baking tray lined with baking paper, drizzle with 1 tbsp [1.5 tbsp | 2 tbsp] oil and bake in the preheated oven at 220°C top/bottom heat (200°C fan) for 14-18 minutes until golden brown and no longer pink inside. (preheat oven to 220°C)

Duration: 20m

#3 T-45m
Step: Fill a large pot with plenty of hot water, add...

Fill a large pot with plenty of hot water, add salt and bring to the boil. Halve the bell pepper, remove the core and cut the pepper halves into 1 cm thin strips. Cut or break the broccoli into bite-sized florets. (prepare broccoli and bell pepper while the chicken is baking)

Duration: 10m

#4 T-55m
Step: Heat 1 tbsp [1.5 tbsp | 2 tbsp] oil in a large pan...

Heat 1 tbsp [1.5 tbsp | 2 tbsp] oil in a large pan and sauté the pepper strips for 4-6 minutes without browning. Deglaze the pan contents with 50 ml [75 ml | 100 ml] water, chicken stock powder, "Hello Paprika" seasoning mix and cooking cream, stir everything and simmer for another 2 minutes until the sauce has thickened slightly. Season the sauce with salt and pepper to taste.

Duration: 10m

#5 T-1h 5m
Step: Cook the broccoli florets in the large pot for 3-4...

Cook the broccoli florets in the large pot for 3-4 minutes until tender, then drain through a sieve.

Duration: 7m

#6 T-1h 12m
Step: After cooking, fluff the rice a little with a...

After cooking, fluff the rice a little with a fork. Arrange the crispy chicken breasts, broccoli, rice and paprika sauce on plates and enjoy.

Duration: 5m

Done When

Recipe completed