Easy
4 people
30 min
Chef Carmine Amarante
Ingredients
- 4 chicken breasts
- 1 Romanesco broccoli
- 150 g milk
- 70 g cream
- 120 g Grana Padano aged for over 16 months
- 15 g curry powder
Preparation
Wrap the chicken in kitchen foil in the shape of a Christmas cracker and cook in the oven at 170°C for 23 minutes.
Cut the broccoli in small pieces and scald in boiling water.
Prepare the fondue by bringing the milk and cream to a boil, then add the grated Grana Padano and curry powder and whisk vigorously.
