Zucchini puree with chicken fillet
Composition / ingredients
5
servings:
Cooking method
1. Boil the chicken fillet.
2. While the chicken is cooking, let's do the squash. Wash it and peel it from the skin. Then we cook in any convenient way: you can boil the squash in a saucepan with a little water or steam it.
3. Combine boiled zucchini with chicken fillet and whisk with a blender in puree. Salt to taste and add hot milk and a piece of butter.
4. Decorate with greens m pieces of chicken fillet.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Chicken breast (fillet) - 113 kcal/100g
- Young zucchini - 24 kcal/100g
