Stuffed chicken:
Mashed broccoli:
Mashed pumpkin:
Stuffed chicken:
Cut the chicken breasts in half horizontally, to make them thinner. On a board, season with salt and pepper on both sides, add the raspberries on one side, and roll; wrap in cling film to make them tighter, and leave in the fridge for 1 hour.
Then arrange the bacon strips over a foil sheet, place the roll on top, and then wrap the chicken in the bacon strips using foil. Bake at 350°F for 50 minutes.
Mashed broccoli:
Thinly chop the broccoli, including the stems. In a pot with boiling water, put the broccoli with a pinch of sugar (it helps intensify the green color), and salt. Bake for 10 minutes. Blend the broccoli with the cream until smooth. Once the mashed broccoli is done, season with salt and pepper, and add the butter.
Mashed pumpkin:
Remove the pumpkin’s skin, rinse, and dice. Cook it in a pot with water and salt until it is easy to poke with a fork. Turn off the heat. Drain the pumpkin to remove the excess water, and put it in a big bowl. Add the butter, season with salt and pepper, and mash using a fork or a potato masher. Then add the milk and keep mashing until the ingredients are well combined. If you want it to be creamier, you can use a beater.
For the assembly, cut the chicken breasts into thick slices, so that the bacon does not come off, and put one tablespoon of mashes broccoli and one of mashed pumpkin on each plate.
