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. Chop rosemary for 5 seconds / speed 5. Marinate chicken breast with garlic, extra virgin olive oil, rosemary, salt and pepper.
Wash baby carrot and French bean. Add both to the deep steaming tray.
Add hot water to the bowl. Place the steaming tray on the mixing bowl. Steam carrots and French beans for 5 minutes / 212°F|100°C.
Remove the carrot and beans from the deep steaming tray. Place the chicken breast on a board. Place basil on chicken with the carrots and beans evenly on each breast. Carefully roll the chicken to roulades.
Add the chicken roulade to the deep steaming tray and additional water if needed, steam for 10 minutes / 250°F|120°C. Wash the mushrooms then thinly slice.
Remove the steamer then clean out the bowl. Peel remaining garlic then add it to the mixing bowl and chop for 5 seconds / speed 5. Wash the baby spinach. Add Spinach and mushroom to the bowl. Add everything to the bowl and chop for 5 seconds / speed 5.
Add 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!
