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
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

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.