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Chicken Supremes With Celeriac And Grapes

Whats.Cooking's picture
Ingredients
  Chicken breasts/Turkey escalopes 4 (125-185gms each)
  Dry white vermouth 2 Teaspoon
  Spinach leaves 12 Large
  Seedless grapes 8 Ounce (250 Gram)
  Celeriac 3 Ounce, grated (90 Gram)
  Lime 1
  Plain yogurt 1 Tablespoon
Directions

Skin the breasts and cut out any pieces of the wingbone which may be left attached.
Brush the breasts with the vermouth.
Blanch the spinach leaves until wilting, then plunge into cold water.
Halve the grapes and, if you have the time, peel them also.
Cut out the spines of the spinach leaves and arrange in four overlapping pairs, smooth side down.
Arrange a bed of the celeriac in the centre of each pair of leaves and grate lime rind directly over the top.
Divide the grapes over the beds of celeriac, cover with the prepared breasts, again smooth side down.
Cover each parcel with one of the remaining spinach leaves, turn back the lower leaves to make neat parcels, and turn over.
Arrange the parcels on a flat, thin heatproof plate or dish, cover, and steam for about 25 minutes.
The easiest way to do this is to stand the dish on a rack in a roasting-tin of boiling water on top of a cooker and to cover the whole pan with a dome of foil.
Serve with a dollop of yoghurt into which you have mixed some of the juice from the lime.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Steamed
Dish: 
Curry
Ingredient: 
Chicken
Interest: 
Everyday, Healthy
Preparation Time: 
25 Minutes
Cook Time: 
10 Minutes
Ready In: 
35 Minutes
Servings: 
4

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