Posted by Mira | Posted in Finger Food | Posted on 07-02-2012
This is a healthy, easy to make, and nutritious canapé recipe as a picnic food idea. Although broccoli has its unique taste and healthy microelements you may use cauliflower instead. As for me I prefer broccoli for its special aroma.
Health related important facts:
Broccoli is a product that has extremely positive effect on health. First of all it has great anti-cancer properties. IS very rich in vitamin C, dietary fiber, phosphorus, potassium, vitamins B1, B2, B3, B5, B6, B9, and many other. It stimulates the immune system of organism and helps it fight viruses and harmful bacteria. Among the diseases that broccoli has proved to be effecting are prostate cancer, heart attack, and other.
Broccoli and Chicken Canapes
I like broccoli due to its unique bunch of vitamins and microelements that one may find lacking in other veggie in cold seasons. Also due to that it is likewise good fresh, frozen, steamed, boiled, and fried. When I cook broccoli I give it to short heat treatment to maximally preserve its healthy qualities. I hope you will enjoy the recipe and find this picnic food idea both tasty and healthy.
Preparation time – 10 minutes, cooking time – 20 minutes; yields: 5 servings.
400 g broccoli (fresh or frozen)
150 g chicken breast fillet
50 g semi-hard shredded cheese (optional)
1 tsp cappers (optional)
1 cup bread crumbs
1 free-range egg
1 level tbsp all purpose flour
100 g vegetable or olive oil for frying
1 pinch of salt
1 pinch cayenne
Note: I always buy fresh broccoli. If using frozen allow it to unfreeze before cooking.
Separate broccoli florets; rinse and lay the florets on the paper towel to dry.
Break and shortly whisk an egg in a small bowl. Add some salt, shredded cheese (if using), a small pinch of cayenne, and flour, whisk well till tin batter forms.
Note: I have used less flour but added 1 level tsp of instant mashed potatoes to the batter.
Put a non- stick skillet over medium heat. Add oil allow to become hot (not steaming hot).
Dip the florets into the batter and then coat plentifully in the bread crumbs. Lay breaded broccoli florets in the hot oil.
Do not cover the skillet with a lid. When the side turn golden- brown turn over the florets to the other side, continue till all sides become equally golden-brown.
Tip: If you use a small size skillet and add more oil there will be no need to turn the florets over as all sides will fry equally and at the same time.
Continue frying the broccoli florets in batches till all are done. When done, put the pan-fried broccoli on a paper towel to absorb excess oil. Then put on a cutting board. To allow the future canapés stay well it may be necessary to cut of the bottom part of the pan-fried broccoli balls. You will see that the small florets when breaded and pan-fried are like balls.
If you don’t have cooked chicken breast fillet, then rinse, skin and remove bone from a chicken breast that you may have. Put it in the boiling water and cook for 20 minutes till soft.
Also you may not need boiling chicken breast but slice it, sprinkle with salt and plentifully with cayenne and pan-fry in a hot vegetable oil for a coupe of minutes on both sides. When done cut into pieces best fitting your future canapés.
Add carrot, lemon, or pickled cucumber slices. And form your picnic finger food using a toothpick. The bottom will be the broccoli, then a cheese slice, followed by fresh or pickled vegetable slice, then chicken, and cappers. Also you may add fresh dill. Bon Appetit!
Note: What I like about broccoli besides all is that it remains so bright green even when after cooking. That is also why I cook it shortly.
Tip: White whine will be a good pairing for this recipe.