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Name: Chicken Breast with Fresh Herbs And Vegetables
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 2 Stalks celery; 1 Bouquet garni; 150 g Small leeks; 2 tb Tarragon; 2 tb Celery leaves; 2 Garlic; 2 tb Chervil; Salt and pepper; 1 Clove; 2 tb Flat parsley; 150 g Carrots; 2 tb Chives; 2 Shallots; 2 Chicken breasts; 100 g Turnips; 8 Pearl onions

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INGREDIENTS

2 Stalks celery
1 Bouquet garni
150 g Small leeks
2 tb Tarragon
2 tb Celery leaves
2 Garlic
2 tb Chervil
Salt and pepper
1 Clove
2 tb Flat parsley
150 g Carrots
2 tb Chives
2 Shallots
2 Chicken breasts
100 g Turnips
8 Pearl onions

Servings

INSTRUCTIONS

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/

NOTES

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Chicken Breast with Fresh Herbs And Vegetables

2 Stalks celery
1 Bouquet garni
150 g Small leeks
2 tb Tarragon
2 tb Celery leaves
2 Garlic
2 tb Chervil
 Salt and pepper
1 Clove
2 tb Flat parsley
150 g Carrots
2 tb Chives
2 Shallots
2 Chicken breasts
100 g Turnips
8 Pearl onions

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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Nutrition

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Serving Size: 1 Serving (3351g)
Recipe Makes: 1 servings

Calories: 2620
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2620

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