Chicken breast with red aioli sauce and salad fennel

Chicken breast with red aioli sauce and fennel salad – A detailed recipe for cooking. Share with friends: Food Photography: Anna Williams Time: one hour. Difficulty: Easy Servings: 6 The recipes use measuring containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Contents

1 Ingredients for the recipe:
2 Recipe preparation:

Ingredients for the recipe:

1100 gr. skinless chicken breast fillet (4-6 breasts)
2 tbsp. lightly salted chicken stock
1/3 Art. olive oil
2 fennel bulbs, peel and cut into four parts
1 tbsp. green fennel (from two bulbs)
2 sprigs of fresh thyme
4 garlic cloves, peel
Coarse salt and freshly ground pepper
2 large red sweet peppers
1/3 Art. mayonnaise
3 tbsp. l freshly squeezed lemon juice
1 tbsp. fresh parsley leaves

Recipes with similar ingredients: chicken breasts, fennel onion, fennel leaves, thyme, garlic, sweet pepper, mayonnaise, lemon juice, parsley, aioli sauce

Recipe preparation:

Place chicken breasts in a pan. Add broth, olive oil, fennel greens, thyme sprigs, garlic, 1.5 tsp. salt and 1/2 tsp pepper. Then pour cold water so that it coverlets of meat. Put the pan on medium heat and cook when low boil for 30 minutes, until tender. Shift chicken breasts on a dish and leave to cool, to room temperature.
Continue to cook garlic until it becomes soft, about 5 more minutes. Strain the broth through a sieve and leave 1/4 tbsp. for the salad. Set aside garlic for sauce.
Place the peppers in an oven preheated to 230 ° C and bake by turning until they are charred, for approximately 12 minutes Put peppers in a bowl, cover film and leave for 20 minutes. Peel and Peel fruit stem and remove seeds, cut the pulp into cubes.
Make aioli sauce: grind in a blender three quarters of fried peppers, mayonnaise, boiled garlic and 1 tbsp. l lemon juice. Add salt and pepper to taste.
Prepare the salad: chop the fennel bulbs thin stripes, and place in a large bowl. Add the remaining fried peppers, parsley, 2 tbsp. l lemon juice and 1/4 tbsp. broth mix. Season the salad with salt and pepper.
Cut chicken breasts into slices, arrange on plates, cover with aioli sauce and serve with fennel salad. another fried chicken breast salad recipe.