Vegetable stock: Cut the vegetables into large match sticks. In a saucepan, place the shallots, pearl onions, garlic, bouquet garni and seasoning and cover with water. Bring to the boil and cook for 10-12 minutes. Add the other vegetables and gently cook for 2-3 minutes. Chicken breasts: Slice the chicken breasts in half horizontally without cutting through. Season the interior with salt and pepper and fill with the mixed herbs, saving 2 tablespoons for the end. Wrap in cling film and tie both ends with string. Place the chicken breasts in the vegetable stock and poach for 12-15 minutes. Remove from the stock along with the vegetables. Cook the cooking liquid until reduced by half. Mix in the remaining herbs. Presentation: place the vegetables in the bottom of a soup plate. Cut the chicken in half and arrange on top of the vegetables. Pour the cooking liquid on top. Decorate with whole leaves of herbs. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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|Serving Size: 1 Serving (3351g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 234 (9%)|
|Amt Per Serving||% DV|
|Total Fat 26g||35 %|
|Saturated Fat 6.9g||35 %|
|Monounsaturated Fat 6g|
|Polyunsanturated Fat 6.2g|
|Cholesterol 1095mg||337 %|
|Sodium 1675.7mg||58 %|
|Potassium 7616.6mg||200 %|
|Total Carbohydrate 124.2g||37 %|
|Dietary Fiber 24.5g||98 %|
|Sugars, other 99.7g|
|Protein 453.1g||647 %|
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Calories per serving: 2620
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