Ingredients
- 1large chicken breast fillet
- 1small red capsicum, deseeded and cut into thin strips
- 20gbaby spinach leaves
- 50ggreen beans, trimmed Pistachio butter
- Pistachio butter
- 60gshelled pistachios
- 30gbutter, softened
- 1/3 cupfresh breadcrumbs
- 2 teaspoonslemon zest
- ½ teaspoonfresh thyme
- 1 teaspoondijon mustard
Capsicum Sauce
- ¼large brown onion, thinly sliced
- 1large roasted red capsicum, deseeded and flesh roughly chopped
- ½ cupchicken stock
- 2 tablespoonswhite balsamic vinegar
- 1small fresh red chilli, deseeded and sliced
- 2 teaspoonslemon zest
- 1 teaspoonfresh thyme
Method
- Preheat oven to 200'C.
- For pistachio butter, place a small frying pan over a medium high heat, add pistachios and dry fry. Roughly crush in a mortar and pestle and combine with softened butter, breadcrumbs, lemon zest, thyme and Dijon mustard in a small bowl and season with salt and pepper.
- Place chicken breast between two sheets of cling film and gently pound with a mallet to flatten. Remove cling film and layer chicken breast with strips of red capsicum, baby spinach leaves and 1-1½ tablespoons of pistachio butter. Roll up and tightly wrap filled breast in 2 sheets of cling film. Seal ends well and place in a large saucepan of gently simmering water. Poach chicken for 20-22 minutes. Remove chicken from poaching liquid and remove cling wrap.
- For capsicum sauce, place a medium saucepan over a medium high heat, add oil and onion and sauté until onion becomes translucent. Reduce heat to medium low, add chopped capsicum, chicken stock, vinegar, chilli, lemon zest and thyme. Season with salt and pepper and cook until liquid has reduced. Puree in the chopper attachment with a stick blender until smooth.
- Cook beans in a small saucepan of boiling water until tender, drain.
- To serve, thickly slice chicken roulade. Place some sauce on a serving plate, top with roulade with beans on the side.
reference :
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