Ingredients

For the Creamy Baked Chicken:

• • 4 chicken eggs
  • Salt, to taste

 

• • Ground black pepper, to taste
  • 100 ml (1/2 cup) cream (20-30% fat)
  • 500 g (1.1 lbs) broccoli, cut into florets

 

• • Water, for boiling
  • 2 chicken fillets (approximately 400-500 g or 1 lb)
  • Some vegetable oil, for frying

 

• • Spices for chicken (paprika, garlic powder, or your favorite blend), to taste
  • 1 onion, finely chopped
  • 3 cloves of garlic, minced

 

• • 150 g (5.3 oz) hard mozzarella cheese, grated (reserve some for topping)
  • 60 g (1/4 cup) sour cream
  • 30 g (2 tbsp) mayonnaise

For the Fresh Herb Salad:

• • 1 cucumber, sliced
  • 2 tomatoes, diced

 

• • A bunch of dill, chopped
  • A bunch of fresh basil, torn
  • 2 cloves of garlic, minced

 

• Salt and ground black pepper, to taste

Directions

For the Creamy Baked Chicken:

 

1. 1. Prepare the Broccoli:
      • Boil water in a large pot, add a pinch of salt, and blanch the broccoli florets for 2 minutes. Drain and set aside.
   2. Cook the Chicken:
      • • Season the chicken fillets with salt, black pepper, and your preferred spices.

       

      • Heat some vegetable oil in a skillet over medium heat. Cook the chicken fillets until golden brown on both sides but not fully cooked. Remove from the skillet and set aside.
   3. Prepare the Cream Sauce:
      • • In a mixing bowl, whisk together eggs, cream, sour cream, mayonnaise, salt, and black pepper. Set aside.

       

   4. Assemble the Dish:
      • • Grease a baking dish with a little oil. Spread the broccoli florets and sliced onion evenly in the dish.
        • Place the chicken fillets on top of the vegetables.

       

      • Pour the cream mixture over the chicken and broccoli.
      • Sprinkle the grated mozzarella cheese on top, reserving some for later use.

 

1. 1. Bake:
      • Preheat your oven to 180°C (355°F).
      • Bake the dish for 30 minutes. In the last 5 minutes of baking, sprinkle the reserved mozzarella cheese over the top for a golden finish.

For the Fresh Herb Salad:

1. 1. Combine cucumber, tomatoes, dill, and fresh basil in a bowl.
   2. Add minced garlic, salt, and black pepper. Toss gently to combine.

Serving Suggestions

• • Serve the creamy baked chicken alongside the fresh herb salad for a complete meal.
  • Pair with garlic bread or steamed rice for added comfort.

Cooking Tips

• • Ensure the chicken is not overcooked in the skillet as it will continue to cook in the oven.
  • Use freshly grated mozzarella for better flavor and texture.

 

• Add a pinch of nutmeg to the cream sauce for a subtle, warm flavor.

Nutritional Benefits

• • Chicken is an excellent source of lean protein.

 

• Broccoli is rich in fiber, vitamins C and K, and antioxidants.
• The herb salad adds vitamins and minerals from fresh vegetables and herbs.

Dietary Information

 

• Low-carb and gluten-free.
• Can be made keto-friendly by replacing mayonnaise with a high-fat alternative.

Nutritional Facts (Per Serving)

 

• • Calories: 350
  • Protein: 30g
  • Carbohydrates: 10g

 

• Fat: 22g
• Fiber: 3g