Menytips: Recept på grillat kycklingbröst med Örtvelouté, Sötpotatiskroketter och Bärsallad

 

Grilled Chicken Breast with Ranch-Herb Velouté, Sweet Potato Croquettes & Berry Salad

1. Grilled Chicken Breast

Ingredients:

– 2 boneless, skinless chicken breasts

– 1 tbsp olive oil

– 1 tsp garlic powder

– 1 tsp smoked paprika

– Salt & pepper to taste

Method:

1. Prep Chicken: Pound breasts to even thickness (~1 inch).

2. Season:Rub with olive oil, garlic powder, smoked paprika, salt, and pepper.

3.Grill: Over medium-high heat for 5-6 mins per side (or until 165°F internal temp).

4. Rest: Let sit 5 mins before slicing.

2. Ranch-Herb Velouté(Creamy French-American Sauce)

Ingredients:

– 1 tbsp butter

– 1 tbsp flour

– 1 cup chicken stock

– ¼ cup heavy cream

– 1 tbsp fresh chives, chopped

– 1 tbsp fresh dill, chopped

– 1 tsp dried ranch seasoning (or ½ packet)

– Salt & white pepper to taste

Method:

1. Make Roux: Melt butter, whisk in flour, cook 1 min.

2. Add Stock: Gradually whisk in chicken stock until smooth. Simmer until slightly thickened (~5 mins).

3.Finish: Stir in cream, herbs, ranch seasoning, salt, and white pepper. Simmer 2 mins.

3. Sweet Potato Croquettes (Cylindrical)

Ingredients:

– 2 medium sweet potatoes, baked & mashed (~1.5 cups)

– ¼ cup grated Parmesan

– 1 egg yolk

– ½ tsp cinnamon

– ¼ tsp nutmeg

– Salt & pepper to taste

– ½ cup panko breadcrumbs

– 1 egg (for egg wash)

– Oil for frying

Method:

1. Mix Filling: Combine mashed sweet potatoes, Parmesan, egg yolk, cinnamon, nutmeg, salt, and pepper. Chill 30 mins.

2. Shape: Roll into 2-inch cylinders.

3. Bread: Dip in beaten egg, then panko.

4. Fry: In 350°F oil for 2-3 mins until golden. (Or air-fry at 400°F for 8-10 mins.)

4. Berry Salad

Ingredients:

– 2 cups mixed greens (spinach, arugula)

– ½ cup mixed berries (strawberries, blueberries, raspberries)

– ¼ cup crumbled feta or goat cheese

– 2 tbsp candied pecans

– Dressing: 2 tbsp balsamic glaze + 1 tbsp olive oil

Method:

Toss greens with berries, cheese, and pecans. Drizzle with balsamic glaze and olive oil.

Plating:

1. Slice chicken breast diagonally, fan on plate.

2. Drizzle velouté over chicken.

3. Place 2-3 croquettes alongside.

4. Add berry salad on the side.