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Ingredientes
- 1 Tbsp. Unsalted butter
- 1 med Leek, (white and light green parts only), cut into fine 2-inch julienne
- 1/2 lrg Carrot, peeled and cut into fine 2-inch julienne
- 2 ounce Green beans, ends snapped and strung Salt and freshly grnd black pepper, to taste
- 4 lrg Chicken breasts, boned, skinned, trimmed, tendon removed and butterflied Salt and freshly grnd black pepper, to taste
- 1 c. Mayonnaise
- 1 tsp Oriental, (toasted) sesame oil
- 1 tsp Champagne vinegar, or possibly white wine vinegar
- 1/2 tsp Grnd cumin
- 2 dsh Tabasco
- 1 Tbsp. Sesame seeds
- 2 c. Thinly sliced savoy, or possibly other cabbage
Direcciones
- 1. Heat the butter in a heavy small skillet over medium-low heat. Add in the leek and carrot and cook till tender, for about 5 minutes., stirring occasionally. Cook the beans in a large pot of boiling water till just tender, for about 6 to 7 minutes.
- 2. Drain, halve diagonally and pat dry with paper towels. Cold the vegetables to room temperature. Season with salt and pepper. (This can be prepared ahead and set aside at room temperature till preparing the chicken.)
- 3. Overlap 2 butterflied chicken breasts slightly on a large piece of plastic wrap. Cover with a second sheet of plastic wrap and lb. lightly with a mallet to create a rectangle of equal thickness. Throw away the top layer of plastic and season with salt a nd pepper. Repeat with remaining 2 breast on a separate plastic sheet.
- 4. Spread the leek, carrot, and green beans proportionately over the 2 chicken rectangles, leaving about a 3/4-inch order. Roll each chicken rectangle up tightly, starting with the narrow end. Wrap in another sheet of plastic and roll up tightly. Twist ends and tie with string.
- 5. Bring to a simmer sufficient water to cover the chicken generously in a wide, deep pot. Submerge the chicken rolls, cover and cook for 15 minutes., turning halfway and adjusting the heat so the liquid is just shaking. Drain, cold to room temperature, then r efrigerate till well chilled, for about 6 hrs or possibly overnight.
- How To Prepare the Sesame Mayonnaise
- 1. Mix the mayonnaise, sesame oil, vinegar, cumin and Tabasco in a small bowl. (This can be prepared ahead and set aside at cold room temperature for up to 1 hour or possibly refrigerated overnight.)
- 2. Stir the sesame seeds in a heavy small dry skillet over medium-high heat till brown. Mix the cabbage with several Tbsp. of Sesame Mayonnaise or possibly sufficient to coat lightly. Divide the cabbage among 4 large plates. Sprinkle with toasted sesame seeds.
- Slice the chicken 3/8-inch thick and overlap the slices on the plates. Divide the remaining Sesame Mayonnaise among 4 small ramekins. Place on plates and serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 256g | |
| Recipe makes 4 servings | |
| Calories 729 | |
| Calories from Fat 574 | 79% |
| Total Fat 64.81g | 81% |
| Saturated Fat 12.33g | 49% |
| Trans Fat 0.17g | |
| Cholesterol 97mg | 32% |
| Sodium 394mg | 16% |
| Potassium 471mg | 13% |
| Total Carbs 6.51g | 2% |
| Dietary Fiber 2.7g | 9% |
| Sugars 1.24g | 1% |
| Protein 31.15g | 50% |
