| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
Lifetime tv, Life2 |
4 |
servings |
INGREDIENTS
| 1 |
tb |
Unsalted butter |
| 1 |
md |
Leek; (white and light |
|
|
; green parts only), |
|
|
; cut into fine |
|
|
; 2-inch julienne |
| 1/2 |
lg |
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 |
lg |
Chicken breasts; boned, skinned, |
|
|
; trimmed, tendon |
|
|
; removed and |
|
|
; butterflied |
|
|
Salt and freshly ground black pepper; to taste |
| 1 |
c |
Mayonnaise |
| 1 |
ts |
Oriental; (toasted) sesame oil |
| 1 |
ts |
Champagne vinegar; or white wine |
|
|
; vinegar |
| 1/2 |
ts |
Ground cumin |
| 2 |
dr |
Tabasco |
| 1 |
tb |
Sesame seeds |
| 2 |
c |
Thinly sliced savoy; or other cabbage |
INSTRUCTIONS
INGREDIENTS FOR CHICKEN ROLL
SESAME MAYONNAISE
1. 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.
2. 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.)
3. 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.
4. 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.
5. 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
1. 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.)
2. 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.
A Message from our Provider:
“Jesus: Because with God only perfection will do”