|30 ml||olive oil|
|4||chicken breast fillets|
|1||lemon — zested and juiced|
|400 g||broccoli — cut into florets|
|1||onion — cut into thin wedges|
|1||garlic clove — crushed|
|30 ml||fresh oregano — chopped|
|500 ml||double cream plain yoghurt|
|salt and black pepper|
|200 ml||mature cheddar cheese — or pecorino cheese, grated|
|45 ml||fresh parsley — chopped|
Preheat the oven to 180 °C.
Heat an AMC 30 cm Gourmet Fry Pan over a medium temperature until the Visiotherm® reaches the first red area.
Heat the oil and fry chicken fillets on both sides until golden brown. Reduce the heat, add the lemon juice and broccoli and cover with a lid. Simmer for 5 minutes or until just cooked. The broccoli should still be bright green in colour and the fillets should be cooked, but not dry. Remove from the unit with all the liquid and set aside.
Turn the heat to a medium setting again. Add onion and sauté until softened. Stir in the garlic and bay leaf and sauté for a few minutes. Add half the oregano with the yoghurt and milk and allow to simmer gently for a few minutes. Take care that the mixture doesn’t boil.
Slice the chicken into bite-sized chunks. Add the chicken and broccoli with any pan juices to the sauce and mix through. Season to taste. Spread in an even layer.
Mix the lemon rind, cheese, parsley and remaining oregano together. Sprinkle evenly over the chicken and broccoli mixture. Bake for 20-25 minutes or until the cheese has melted.
Serve with a green salad or veggies of your choice.