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Raciónes: 4

Ingredientes

Cost per serving $2.91 view details
  • 4 sht birch bark, (if unavailable, use foil) string, for tying, (if using birch bark)
  • 1/2 c. good quality maple syrup
  • 1/4 c. extra virgin olive oil
  • 1/2 c. fennel, julienned carrot, diced
  • 4 x chicken, breasts, boneless, and, skinless assorted wild mushroom
  • 3 Tbsp. Dijon mustard
  • 1 sprg fresh marjoram

Direcciones

  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Soak the birch bark overnight in water, flavoured with about 1/4 c. of maple syrup.
  3. Saute/fry carrots and fennel in 1/2 of the extra virgin olive oil and remove from the pan. Add in the chicken breasts and pan-fry till brown.
  4. Place one chicken breast in the middle of each sheet of birch bark, followed by some of the carrot and fennel saute/fry and a dash of maple syrup. Wrap each parcel with string and bake in oven for 10 min.
  5. Saute/fry the mushrooms in remaining extra virgin olive oil and add in the rest of the maple syrup. Fold in the mustard and the marjoram. Reserve hot.
  6. Remove the pkgs. of birch bark from the oven. Cut each package open and serve leaving the birch bark underneath. Top with the mushroom ragout.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 212g
Recipe makes 4 servings
Calories 475  
Calories from Fat 240 51%
Total Fat 26.95g 34%
Saturated Fat 5.61g 22%
Trans Fat 0.17g  
Cholesterol 89mg 30%
Sodium 224mg 9%
Potassium 443mg 13%
Total Carbs 28.43g 8%
Dietary Fiber 0.8g 3%
Sugars 24.07g 16%
Protein 29.67g 47%
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