Chicken Fillet with Bulgur and Broccoli
40 min. Recipe Yield:
2 servings Difficulty:
Medium recipe
Chicken fillet with bulgur and broccoli - the recipe for the main dish is quite balanced, satisfying and colorful. You can optionally add a small amount of sliced red hot pepper to this recipe. Chicken fillet does not have to be baked in the oven; after frying, you can add a small amount of water to the pan, cover with a lid and simmer over low heat for 15-20 minutes. And one more little secret for chicken fillet. In order for the chicken fillet to be juicy, it must first be placed in the freezer to freeze and begin cooking the fillet when it has not yet been defrosted.
Recipe Ingredients
Cooking Recipe
The recipe for chicken fillet with bulgur and broccoli is very simple. Rub the chicken fillet with a mixture of black pepper and salt. In a frying pan, heat vegetable oil with one tablespoon of butter. Place the bay leaf in the pan, followed by the chicken fillet. Fry the fillet over medium heat on all sides until golden brown. Transfer the fillets to a heatproof dish, pour over the sauce from the pan, cover with foil and place in an oven preheated to 200°C (390°F). Bake the chicken fillet for 20 minutes.
Boil water with salt in a saucepan. Boil broccoli in boiling water for 3-4 minutes. Then place on a sieve and let the liquid drain. In a frying pan, melt vegetable oil with one tablespoon of butter. Finely chop the garlic and place in the pan. When the garlic begins to release its aroma, add the chopped broccoli and fry over medium heat, stirring occasionally and pouring oil for 2-3 minutes.
Measure out the required amount of bulgur, fill it with 200 ml of cold water and put on medium heat. Cook the bulgur for approximately 10-15 minutes. Then add butter, salt to the bulgur and mix. Everything needs to be cooked almost simultaneously so that all the food is warm. Place bulgur on a plate, top with chicken fillet and broccoli. Pour the juice over the fillet and serve.