Philips Viva Collection Cuiseur Vapeur - Manual (Page 12)

Chicken roll with sun-dried
tomatoes and mozzarella
Contains 410 kilocalories per portion:
40 g protein
10 g fat of which 4 g saturated fat
40 g carbohydrates
9 g fibre
Main course - Serves 4
1. Place the sprigs of basil (keep leaves) into the flavour booster.
2. Cut potatoes into halves lengthwise, place in steaming tier 2
and sprinkle with salt. Set the timer for 15 minutes to precook
the potatoes.
3. Cover the chicken breasts with cling film and batter until flat.
Place 2 leaves of basil, 1 sun-dried tomato and 1 slice of
mozzarella in the centre of each piece of chicken. Season with
salt and pepper, roll tightly and secure with a cocktail pick.
4. Place the chicken rolls in steaming tier 1. Set the timer for
15 minutes and let the chicken rolls and potatoes cook.
5. After 10 minutes add fennel and garlic to steaming tier 3 and
steam with the rest of the food for the remaining 5 minutes.
Mix the potatoes, fennel and olives in a bowl and add basil.
Coat the chicken rolls with oil, cut them into three pieces and
serve with the potato and fennel mixture.
Total preparation time approximately 50 minutes
Ingredients
750 g small new potatoes, peeled
salt and pepper
4 single chicken breasts
3 sprigs of basil
4 sun-dried tomatoes and
1 tablespoon of tomato oil
½ ball of mozzarella, cut into 4 slices
500 g fennel, cleaned and sliced
2 garlic cloves, peeled and sliced
3 tablespoons black olives
cling film
cocktail picks
HD9120_WE_Recipe_Book_v4.indd 22-23 17/11/2010 13:34