Preparation
- Cut the chicken breast fillets into approx. 3 cm cubes. Place in a bowl, add 2 tbsp olive oil, season well with salt and mix well.
- Finely dice the onion. Clean the carrots and cut into slices approx. 0.5 cm thick. Wash the peppers, remove the seeds and cut into approx. 1 cm cubes. Wash the broccoli and divide into small florets.
- Grease a casserole dish (approx. 22x28cm) well.
- Heat a little olive oil in a pan and briefly fry the chicken cubes in it. Then remove from the pan.
- Add a little olive oil to the same pan and sauté the onion, carrots and peppers. Pour in the stock and simmer for approx. 5 mins. Add the broccoli and continue to simmer until the stock has reduced.
- Season the vegetables with salt, pepper and other spices of your choice and place in the casserole with the chicken cubes.
- Preheat the oven to 180°C top/bottom heat.
- Mix the Tempura Batter and water with a whisk until lump-free and pour over the chicken and vegetable mixture.
- Mix the Panko Breadcrumbs and grated mozzarella, spread evenly over the batter and bake in the middle of the oven for approx. 30 mins.
- Serve with a mixed salad.
