Preparation time: | Cooking time: | Servings: 1
My daughter loves ice creams, well, who doesn’t? During one rainy autumn afternoon, she found some pictures from our last holidays. There was this one photo where she was on the beach eating her ice cream… She was not very happy to hear that there were still few cold months ahead of us before she could have an ice cream again. To cheer her up, I made her a different kind of an ice cream. She was surprised and very happy!
- 1 chicken breast
- 1 small potato (40g/1.4 ounce )
- 1/4 of a sweet potato (40g/1.4 ounce
- 1/2 of zucchini (50g/1.7 ounce)
- 3-4 mushrooms (50g/1.7 ounce)
- 1 cheese stick
- 1 tablespoon of milk
- 1 teaspoon of butter
- 2 tablespoons of oil
- 2-3 tablespoons of bread crumbs
- 1 egg
- spices: salt, paper, nutmeg, basil, parsley, oregano
Prepare the vegetables: peel them and cut in small cubes.
Boil the water to cook potatoes until they are tender. Fry the zucchini and the mushrooms with some oil and spices. You can use the same frying pan, but do not mix the vegatables.
While the veggies cooks, prepare the chicken breast. In a shallow bowl, whisk together an egg with 1 teaspoon of water and spices. Cut a triangle from the chicken breast, c oat it with the egg mixture then dip it in bread crumbs. Fry with oil for 3-4 min on each side until golden brown.
Prepare the scoops of the ice cream :
Place the chicken breast on the plate. Use the ice cream spoon to place the veggies on the plate, so that it makes a nice ice cream. For the final touch, use a cheese stick and place it in one of the ice cream scoops. Enjoy!
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