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Name: Chicken Medallions with Toasted Sesame Slaw
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: ; 2-inch julienne; ; julienne; Salt; ; trimmed, tendon; ; fine 2-inch; 4 lg Chicken breasts; boned,; 1 md Leek; (white and light; 2 oz Green beans; ends snapped; ; cut into fine; 1/2 lg Carrot; peeled and cut into; 1 tb Unsalted butter; ; strung; ; removed and; ; butterflied; ; green parts only),; Salt

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INGREDIENTS

; 2-inch julienne
; julienne
Salt
; trimmed, tendon
; fine 2-inch
4 lg Chicken breasts; boned,
1 md Leek; (white and light
2 oz Green beans; ends snapped
; cut into fine
1/2 lg Carrot; peeled and cut into
1 tb Unsalted butter
; strung
; removed and
; butterflied
; green parts only),
Salt

Servings

INSTRUCTIONS

MMMMM---------------------SESAME MAYONNAISE-------------------------- 1 c Mayonnaise 1 ts Oriental; (toasted) sesame -oil 1 ts Champagne vinegar; or white -wine ; vinegar 1/2 ts Ground cumin 2 dr Tabasco 1 tb Sesame seeds 2 c Thinly sliced savoy; or -other cabbage 1. Melt the butter in a heavy small skillet over medium-low heat. Add the leek and carrot and cook until tender, for about 5 min., stirring occasionally. Cook the beans in a large pot of boiling water until just tender, for about 6 to 7 min. 2. Drain, halve diagonally and pat dry with paper towels. Cool the vegetables to room temperature. Season with salt and pepper. (This can be prepared ahead and set aside at room temperature until 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 pound lightly with a mallet to form a rectangle of equal thickness. Discard 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 evenly 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 enough water to cover the chicken generously in a wide, deep pot. Submerge the chicken rolls, cover and cook for 15 min., turning halfway and adjusting the heat so the liquid is just shaking. Drain, cool to room temperature, then r efrigerate until well chilled, for about 6 hours or 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 cool room temperature for up to 1 hour or refrigerated overnight.) 2. Stir the sesame seeds in a heavy small dry skillet over medium-high heat until brown. Mix the cabbage with several tablespoons of Sesame Mayonnaise or enough 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. Copyright credit: : 1993 by Michel Richard and Judy Zeidler ? 1996 Lifetime Entertainment Services. All rights reserved. Formatted using MC Buster by Barb at PK

NOTES

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Chicken Medallions with Toasted Sesame Slaw

; 2-inch julienne
 ; julienne
 Salt
 ; trimmed, tendon
 ; fine 2-inch
4 lg Chicken breasts; boned,
1 md Leek; (white and light
2 oz Green beans; ends snapped
 ; cut into fine
1/2 lg Carrot; peeled and cut into
1 tb Unsalted butter
 ; strung
 ; removed and
 ; butterflied
 ; green parts only),
 Salt

MMMMM---------------------SESAME MAYONNAISE--------------------------      1 c  Mayonnaise      1 ts Oriental; (toasted) sesame           -oil      1 ts Champagne vinegar; or white           -wine           ; vinegar    1/2 ts Ground cumin      2 dr Tabasco      1 tb Sesame seeds      2 c  Thinly sliced savoy; or           -other cabbage   1. Melt the butter in a heavy small skillet over medium-low heat. Add  the leek and carrot and cook until tender, for about 5 min., stirring  occasionally. Cook the beans in a large pot of boiling water until  just tender, for about 6 to 7 min.    2. Drain, halve diagonally and pat dry with paper towels. Cool the  vegetables to room temperature. Season with salt and pepper. (This  can be prepared ahead and set aside at room temperature until  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 pound  lightly with a mallet to form a rectangle of equal thickness. Discard  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 evenly 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 enough water to cover the chicken generously in a  wide, deep pot. Submerge the chicken rolls, cover and cook for 15  min., turning halfway and adjusting the heat so the liquid is just  shaking. Drain, cool to room temperature, then r efrigerate until  well chilled, for about 6 hours or 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 cool room  temperature for up to 1 hour or refrigerated overnight.)    2. Stir the sesame seeds in a heavy small dry skillet over  medium-high heat until brown. Mix the cabbage with several  tablespoons of Sesame Mayonnaise or enough 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.    Copyright credit: : 1993 by Michel Richard and Judy Zeidler ? 1996  Lifetime Entertainment Services. All rights reserved.    Formatted using MC Buster by Barb at PK

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Nutrition

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Serving Size: 1 Serving (272g)
Recipe Makes: 4 servings

Calories: 413
Calories from Fat: 182 (44%)

Amt Per Serving		% DV

	Total Fat 20.2g	27 %
	Saturated Fat 11.7g	59 %
	Monounsaturated Fat 5.2g
	Polyunsanturated Fat 1.3g
Cholesterol 182.7mg		56 %
Sodium 155.8mg		5 %
Potassium 609.4mg		16 %
Total Carbohydrate 0.1g		0 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 0.1g
Protein 54.7g		78 %
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: 413

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