Roasted chicken breast with bean and goat cheese puree and sage butter
You could easily say that I fell into a deep hole just after the end of the rhubarb season. There is no rhubarb anymore? Then I have to make the blog well ...
No, no. In fact, I was just so lazy. It was hot and humid and stuffy and I preferred to sit in front of the fan with a watermelon limo instead of putting my laptop on my knees. And then it was too warm to think, then I had holidays and at all.
So slowly the desire to cook, blogging and typing come back and I have since brought on this summer break day a perfect after-work dinner. This time not vegetarian, but with juicy chicken breast from the free-roaming rooster.
In addition, there is a delicious bean puree from white beans and goat cream cheese and spicy sage butter.
Fast soulfood for long working days and short evenings. Just like today.
Juicy chicken breast with bean and goat cheese puree and sage butter
for 2 servings
modified to an original recipe by Donna Hay
For the chicken breast
2 chicken breast fillets
fresh sage leaves
Sunflower or rape oil for frying
sea salt and freshly ground black pepper
For the bean puree
1 can of cannellini beans (400 g) - 1 clove of garlic - 100 g of goat's cream cheese - Butter for frying - sea salt and freshly ground black pepper
1-2 El neutra Heat the oil in a frying pan to high temperature.
Free the chicken breasts of fat and tendons and salt well and pepper.
Fry the fillet from both sides in the preheated pan for about 4-5 minutes, until it is cooked and is browned. Remove from the pan and wrap well in aluminum foil or place in the oven set at 50 degrees, keep warm.
The pan briefly with some kitchen paper wipe, then melt the butter at medium temperature.
Wash the sage leaves well, Dab dry thoroughly and fry in butter until crispy.
Meanwhile, drain the beans into a colander and rinse thoroughly with running water. Put the beans in a bowl and pound thoroughly with a potato masher.
Melt some butter in a pan.
Peel the garlic, finely chop and fry in the butter. Add the beans and stir until tender. Whisk the goat cream cheese under the beans, season with salt and pepper and mix well.
Serve the bean and goat cheese puree still hot on two plates. Put the chicken breast on top and drizzle everything with the sage butter. Serve immediately.