| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Life2, Lifetime tv | 4 | Servings | |
INGREDIENTS
| 1 | T | Unsalted butter |
| 1 | Leek, white and light | |
| green parts only | ||
| cut into fine | ||
| 2-inch julienne | ||
| 1/2 | Carrot, peeled and cut into | |
| fine 2-inch | ||
| julienne | ||
| 2 | oz | Green beans, ends snapped |
| and | ||
| strung | ||
| Salt and freshly ground | ||
| black pepper to taste | ||
| 4 | Chicken breasts, boned | |
| skinned | ||
| trimmed tendon | ||
| removed and | ||
| butterflied | ||
| Salt and freshly ground | ||
| black pepper to taste | ||
| 1 | c | Mayonnaise |
| 1 | t | Oriental, toasted sesame |
| oil | ||
| 1 | t | Champagne vinegar, or white |
| wine | ||
| vinegar | ||
| 1/2 | t | Ground cumin |
| 2 | Tabasco | |
| 1 | T | Sesame seeds |
| 2 | c | Thinly sliced savoy, or |
| other cabbage |
INSTRUCTIONS
Melt the butter in a heavy small skillet over medium-low heat. Add the leek and carrot and cook until tender, for about 5 min., stirring occasionally. Cook the beans in a large pot of boiling water until just tender, for about 6 to 7 min. Drain, halve diagonally and pat dry with paper towels. Cool the vegetables to room temperature. Season with salt and pepper. (This can be prepared ahead and set aside at room temperature until preparing the chicken.) Overlap 2 butterflied chicken breasts slightly on a large piece of plastic wrap. Cover with a second sheet of plastic wrap and pound lightly with a mallet to form a rectangle of equal thickness. Discard the top layer of plastic and season with salt a nd pepper. Repeat with remaining 2 breast on a separate plastic sheet. Spread the leek, carrot, and green beans evenly over the 2 chicken rectangles, leaving about a 3/4-inch order. Roll each chicken rectangle up tightly, starting with the narrow end. Wrap in another sheet of plastic and roll up tightly. Twist ends and tie with string. Bring to a simmer enough water to cover the chicken generously in a wide, deep pot. Submerge the chicken rolls, cover and cook for 15 min., turning halfway and adjusting the heat so the liquid is just shaking. Drain, cool to room temperature, then r efrigerate until well chilled, for about 6 hours or overnight. How To Prepare the Sesame Mayonnaise Mix the mayonnaise, sesame oil, vinegar, cumin and Tabasco in a small bowl. (This can be prepared ahead and set aside at cool room temperature for up to 1 hour or refrigerated overnight.) Stir the sesame seeds in a heavy small dry skillet over medium-high heat until brown. Mix the cabbage with several tablespoons of Sesame Mayonnaise or enough to coat lightly. Divide the cabbage among 4 large plates. Sprinkle with toasted sesame seeds. Slice the chicken 3/8-inch thick and overlap the slices on the plates. Divide the remaining Sesame Mayonnaise among 4 small ramekins. Place on plates and serve immediately. Copyright credit: : 1993 by Michel Richard and Judy Zeidler © 1996 Lifetime Entertainment Services. All rights reserved. Formatted using MC Buster by Barb at PK Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1419
Calories From Fat: 270
Total Fat: 30.6g
Cholesterol: 22.9mg
Sodium: 830.1mg
Potassium: 1186.3mg
Carbohydrates: 55.7g
Fiber: 3.6g
Sugar: 17.7g
Protein: 3.9g