Stuffed and Steamed Chicken Breast Fillet

Best prepared in one of Kleenmaid’s Combi Steam Ovens. Click here for more info

What you will need:

Stuffed and Steamed Chicken Breast

  • ½ chicken breast fillet per guest, butterflied
  • David Bitton Pesto or Tapenade of choice
  • Few fresh basil leaves
  • 4 Baby Bocconcini per fillet
  • 4 semi sundried tomatoes per fillet
  • Handful fresh baby spinach leaves (serving)
  • Salt

Quick Tomato Sauce

  • 2 cloves garlic, finely chopped
  • 2 tbsp Extra Virgin Olive Oil
  • 1 punnet grape tomatoes
  • 1 tbsp raw sugar
  • Pinch sea salt
  • Few basil leaves

How to make it:

Stuffed and Steamed Chicken Breast

Butterfly each chicken breast so that you have a wide flat piece of chicken. (Or ask the butcher to do this for you.)

Spread the centre of fillet with pesto or tapenade (generously).

Place remaining filling ingredients on top of pesto and wrap chicken tightly around it into a tight roll. Wrap each roll in foil, the tighter the roll, the better the presentation.

Place onto perforated steamer tray and steam 100ºC/45 minutes in the Kleenmaid Combi Steam Oven.

Slice through the centre of one roll to make sure it is fully cooked.

Serve sliced on baby spinach leaves with Quick Tomato Sauce or David Bitton’s tomato sauce.

Quick Tomato Sauce

Using; Induction

Place garlic and Extra Virgin Olive Oil into shallow pan and sauté for 2 minutes on Induction 7.

Add remaining ingredients, cover with a tight fitting lid and cook 5 minutes on Induction 5.

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