Tuesday, May 8, 2012

Steamed Stuffed Chicken~

  I got this recipe from a cookbook and I winged and mashed up the recipe with the ingredients I had, I made it Bigger! It is a very interesting dish~ I had never seen this dish until now >w< It is French-style cooking "en papillote", means "Cooked in paper". It is to keeps the meat (usually use fish) nice and moist by steaming it in its own juices.


Steamed Stuffed Chicken
Ingredients:
2 chicken breasts
2 tbsp butter, softened
¼ celery, finely chopped
2 -3 baby carrot, finely chopped
1 small shallot, finely chopped
1 small fresh chile, seeded and chopped
Salt & black pepper, to taste

Directions:
1.      Mix butter with celery, carrot, shallot and chile in a small mixing bowl.
2.      Cut a deep slash into the side of chicken breast to form a pocket.
3.      Spoon half of the mixture into the pocket and place on a big square of baking parchment.
4.      Season to taste with salt and pepper, then bring together 2 opposite sides of the paper on top, folding over to seal firmly. Twist the ends to seal.
5.      Steam for 15-20 minutes, until the chicken is done.