jglass
New member
Vegetable Stuffed Chicken Breasts with Tomato Basil Coulis
SERVES 4
1 lb chicken breast
1 ounce julienne vegetable
salt & pepper
4 ounces tomato puree
1 clove garlic, crushed
1 pinch fresh basil, chopped
1/2 ounce parmesan cheese
Take the chicken breast and place it under plastic wrap and gently pound it with a meat hammer until it's neatly flattened.
Place the julienne leek, carrot, zucchini and peppers in the middle and roll the chicken breast.
Wrap it in Saran Wrap and poach it in boiling water for 8-10 minutes until the chicken is fully cooked.
Take crushed garlic and gently saute it, add the tomato puree and let simmer for about 10 minutes.
Season lightly with salt and pepper.
Add the chopped basil at the end for about three minutes.
Add the parmesan cheese at the very end.
Slice the chicken, pour the sauce over top.
Serve with pasta and fresh vegetables.
SERVES 4
1 lb chicken breast
1 ounce julienne vegetable
salt & pepper
4 ounces tomato puree
1 clove garlic, crushed
1 pinch fresh basil, chopped
1/2 ounce parmesan cheese
Take the chicken breast and place it under plastic wrap and gently pound it with a meat hammer until it's neatly flattened.
Place the julienne leek, carrot, zucchini and peppers in the middle and roll the chicken breast.
Wrap it in Saran Wrap and poach it in boiling water for 8-10 minutes until the chicken is fully cooked.
Take crushed garlic and gently saute it, add the tomato puree and let simmer for about 10 minutes.
Season lightly with salt and pepper.
Add the chopped basil at the end for about three minutes.
Add the parmesan cheese at the very end.
Slice the chicken, pour the sauce over top.
Serve with pasta and fresh vegetables.
