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Chicken caprese with celery puree

Chicken caprese with celery puree

Preparation time:
20 min
Difficulty level:

Nutritional values:

17 g
65 g
25 g


Cow's milk, whole milk (1.5% fat)Cow's milk, whole milk (1.5% fat) 2 Teaspoon
Cherry tomatoes, cocktail tomatoes (fresh)Cherry tomatoes, cocktail tomatoes (fresh)5 (100 g)
Olive oilOlive oil 2 Tablespoon
Shallots (fresh)Shallots (fresh)1 (20 g)
Celeriac (fresh)Celeriac (fresh) 200 g
Garlic (fresh)Garlic (fresh)1 (3 g)
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Pepper (black)Pepper (black) 1 Pinch(s)
Basil (fresh or dried)Basil (fresh or dried) 1 Pinch(s)
NutmegNutmeg 1 Pinch(s)
MozzarellaMozzarella 60 g
Herbs mixHerbs mix 1 Pinch(s)
Chicken breast, chicken breast fillet (organic quality)Chicken breast, chicken breast fillet (organic quality) 200 g
Tomatoes (strained)Tomatoes (strained) 150 ml


Step 1:
Preheat oven to 180°C top/bottom heat.
Step 2:
Meanwhile, peel the celery, cut into small pieces and boil in lightly salted water for about 15 minutes. Then drain and puree with milk in a blender. Season with nutmeg.
Step 3:
Cut meat into smaller cutlets and fry with half of the oil in a coated pan. Season with salt and pepper. Then remove and place in a baking dish.
Step 4:
Slice cherry tomatoes and mozzarella cheese. Peel and finely dice garlic and shallots.
Step 5:
Put the remaining oil in a frying pan and heat. Sauté the garlic and onion, add the strained tomatoes and season with herbs, salt and pepper. Pour tomato sauce on the meat in the baking dish and top with tomato and mozzarella slices. Then put in the oven for about 5 minutes until the cheese is melted.
Step 6:
Arrange meat, vegetables and celery puree on a plate and sprinkle with chopped herbs.

Macronutrient distribution:

The recipe Chicken caprese with celery puree is composed of the following macronutrients.

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Kitchen utensils needed:

Casserole dish
Casserole dish
Coated pan
Coated pan
Cutting board
Cutting board
Hand mixer
Hand mixer
Kitchen knife
Kitchen knife
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