DIRECTIONS
STEP 1
Preheat the oven to 220ºC (200ºC with hot air function) (on gas - up to level 7).
STEP 2
Place the chicken fillets in a large bowl and toss with the sunflower oil, teriyaki sauce and salt. Put them in a shallow pan and bake them for about 30 minutes, until golden brown.
STEP 3
Meanwhile, make the parsnip puree. Boil the parsnips for about 15 minutes until soft. Drain it and put it in the blender.
STEP 4
Add the olive oil, cream, garlic and oregano and blend together.
When ready, sprinkle the chicken with rosemary and grated cheese and bake for another 5 minutes.
Drop the broccoli into boiling water for 2-3 minutes until tender and drain immediately. Serve the chicken with broccoli and parsnip puree.
I recommend baking it.
