"A good meal is like a present, and it can feel goofy, at best, to give yourself a present. On the other hand, there is something life affirming in taking the trouble to feed yourself well, or even decently. Cooking for yourself allows you to be strange or decadent or both. The chances of you liking what you made are high, but if it winds up being disgusting, you can always throw it away and order a pizza; no one will ever know." (Jenni Ferrari-Adler)

Wednesday, August 4, 2010

Mozzarella tomato and pesto stuffed chicken breast au vapeur accompanied by mediterranean couscous and pearl tomatoes


Oh wow, its been quite a while since my last posting.  Time to break the cycle after all, getting back into writting and posting on a regular basis is the main reason i started this blog, as well as documenting what i eat being that very seldom i cook the same recipe more than once :).

Its unusually cold in SoCal this summer.... tho those 110 degree days are missed to be honest i'd rather come to work on days the weather are not good enough to lay at the beach.  It keeps me more focused to know that others are not distracted ehehhehe.

This was an excelent way to end a not so hot summer day.....

Mozzarella, Tomato & Pesto stuffed chicken breast au vapeur

Ingredients
(serves 4)
4 boneless skinless chicken breasts pounded thin
4 Tsp Basil Pesto Sauce (I used the one from TJs for convenience but you can make your own) 
8 Pearl tomatoes sliced
Shredded Mozzarela cheese
Salt
Pepper

Preparation 
If you are using a Thermomix
Fill TM to about 1/2.  Program 8min/varoma/vel1.
Season chicken breast with salt and pepper on both sides.  On a cutting board or kitchen counter top lay a strip of plastic wrap (slightly larger than your chicken breast).  Place chicken on plastic wrap, cover one side of the chicken breast with 1 spoon of pesto sauce, sliced tomatoes and mozzarella cheese.  Roll-up chicken. and wrap it up with the plastic wrap  You will not need toothpicks as the plastic will hold it all together for you. Repeat the same till all chicken breasts are wrapped.  Place stuffed chicken in the Varoma. Program 20min/Varoma/vel1. (add time if necessary to achieve desired doneness).

When chicken is ready you can use 1cup of the hot water from the TM cup to brew 1 cup of couscous.
In a saucepan, add 1 cup of Couscous (Mediterranean instant, not Israeli or wholegrain). Add 1 cup of boiling water, salt and pepper. Cover pan and let it seat for about 5 min. Couscous should be ready now, fluff it with a fork. I added coarsely chopped cilantro for extra flavor and freshness.

NOTE: When using plastic wrap  in sous-vide cooking, steaming or any cooking method that requires the plastic to be heated, make sure you use MICROWAVE safe plastic. And NEVER, heat up plastic at a temperature above 100C.

The Traditional Method 
Preheat oven to 350F (180C)
Season chicken breast with salt and pepper on both sides.  On a cutting board .  Lay chicken on a cutting board and cover one side of the chicken breast with 1 spoon of pesto sauce, sliced tomatoes and mozzarella cheese.  Roll-up chicken and hold it together with the help of some tooth picks   Repeat procedure till all chicken breasts are rolled. Place chicken in a baking pan and put it in the oven. Cook for about 40min to 1hr till chicken achieves desired doneness.

Enjoy with a  homemade ginger lemonade.
Bon Apetit!

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