Wrap spinach and mushrooms in chicken pieces, steam for a fancy-looking, mouthwatering dish with the lightness of steamed cooking.
Ingredients
4 EA chicken breast
7 TSP extra virgin olive oil
5 CLOVES garlic
1.5 TBSP / 20 G freshly chopped rosemary
8 EA basil leaves
6 OZ / 170 G French bean
12 EA baby carrots
3.5 OZ / 100 G baby spinach
3.5 OZ / 100 G fresh mushrooms
1 PINCH salt
1 PINCH pepper
Directions
Pound chicken breast. Peel and smash garlic. Add garlic and rosemary to the mixing bowl. Chop for 5 seconds / speed 5.
Wash baby carrot and French bean. Peel carrot. Add both to the shallow steaming tray.
Add water (500g) to the bowl.
Place the steaming tray on the mixing bowl. Steam carrots and French beans for 5 minutes / 212°F|100°C.
Marinate chicken breast with garlic, extra virgin olive oil, rosemary, salt, and pepper in an extra bowl. Place the chicken breast on a plastic film. Place basil (2pcs per breast) on chicken.
Distribute steamed baby carrots and French beans evenly on each breast on top of the basil. Carefully roll the chicken to roulades.
Refill the mixing bowl with 500 ml water. Place roulades on the shallow steaming tray.
Place the steamer on the mixing bowl. Steam roulades for 20 minutes / 250°F|120°C.
Wash the baby spinach. Clean the mushrooms, remove the stalk and cut them in half.
Add everything to the bowl and chop for 5 seconds / speed 5.
Add 1 tablespoon extra virgin olive oil and sauté mixture for 4 minutes / 265°F|130°C / speed 4.
Stir the mix and sauté again for 4 minutes / 265°F|130°C / speed 4.
Slice the chicken roulade and serve it together with the sautéed spinach and mushrooms. Enjoy your meal!
