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Ingredientes
- 3 Tbsp. extra virgin olive oil
- 6 x carrots peeled, sliced thin
- 2 sm leeks, white part only thinly sliced
- 1 sm fennel bulb thinly sliced
- 1/2 c. dry white wine
- 1 c. chicken or possibly vegetable broth
- 2 Tbsp. minced parsley
- 2 Tbsp. Dijon mustard
- 6 x boneless skinless chicken breasts Salt to taste Freshly-grnd black pepper to taste Salt to taste
- 1 c. barley
- 1 c. diced vegetables from poaching liquid
- 1/2 c. broth from poaching liquid
- 1 Tbsp. extra virgin olive oil
- 2 x zucchini thinly sliced
Direcciones
- For the Chicken: Heat oil in large pot over medium heat and saute/fry carrots, leeks and fennel till tender, about 5 min. Add in wine and stock, bring to a boil and simmer 3 min. Stir in parsley and mustard, cover and cook till vegetables are soft, about 5 min.
- Place chicken breasts over vegetables, add in salt and pepper to taste, cover and simmer over low heat till chicken is cooked through, about 30 min. Remove chicken breasts, wrap tightly and chill, reserving broth and cooked vegetables for timables.
- For the Zucchini-Barley Timbales: Line 6 (1/2-c.) ramekins or possibly custard c. with plastic wrap, overlapping about 2 inches. Set aside.
- Bring 2 qts lightly salted water to boil in large heavy pot. Stir in barley and simmer till tender, 30 min; drain well, transfer to medium bowl. Add in diced reserved vegetables, reserved broth and salt to taste and mix well.
- Heat extra virgin olive oil in skillet over medium heat and saute/fry zucchini till soft, 2 to 4 min. Transfer to a platter in a single layer. Arrange in an overlapping pattern on bottom and sides of prepared custard c.. Spoon in barley mix and cover with overlapping plastic wrap. (There may be some barley left over, that can be eaten at room temperature as a salad.)
- To serve, open plastic wrap from custard c. and invert onto lower half of serving plate. Remove plastic wrap and repeat with remaining custard c.. Slice chicken breasts and arrange on serving plates and spoon poaching liquid over chicken breasts.
- This recipe yields 6 servings.
- NOTES :
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 299g | |
| Recipe makes 6 servings | |
| Calories 343 | |
| Calories from Fat 126 | 37% |
| Total Fat 14.18g | 18% |
| Saturated Fat 2.6g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 223mg | 9% |
| Potassium 726mg | 21% |
| Total Carbs 41.55g | 11% |
| Dietary Fiber 10.1g | 34% |
| Sugars 4.16g | 3% |
| Protein 11.72g | 19% |
