Try to buy the best free-range chicken breasts you can for this, or remove the breasts from a whole chicken and make some other dishes with the bones and legs. Some sprouting broccoli can have really woody stalks, but don't be tempted to use them for the purée or they will block your blender. You can also add a dash of vincotto for extra zing if you wish.
150-200g sprouting broccoli, trimmed of any woody ends
4 good-quality chicken breasts with the skin on
A little vegetable or corn oil for grilling
Salt and freshly ground black pepper
A couple of good knobs of butter
Trim some florets from the sprouting broccoli and reserve to use as garnish later. Chop what remains with the stalks and cook in boiling salted water for 7-8 minutes until it's soft.
Drain the broccoli, then purée it in a food processor or liquidiser until fairly smooth, adding a few drops of water to help the broccoli blend if necessary. Transfer to a clean pan, season and add a knob or two of butter.
Meanwhile, heat a ribbed griddle or heavy frying pan, season the chicken breasts and cook for 3-4 minutes with the skin side down, then turn over and cook for 3-4 minutes on the other side. While the chicken is cooking, drop the florets in boiling salted water and cook for a couple of minutes, then drain and heat up the purée.
To serve, spoon the purée on to warmed serving plates, toss the florets in some butter and season. Cut the breasts in half and place on the purée and spoon the florets and butter over.