Steamed Chicken Breast in Pork Pocket

Ingredients

Servings

2 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1

Boneless, Skinless Chicken Breast , halved

to taste

Salt

to taste

Ground Black Pepper

4 slices

Pork Shoulder

to taste

Fresh Mint

170 g

Fresh Baby Spinach

to taste

Mixed Nuts and Seeds

1 bunch

Radishes , thinly sliced

2 radishes per 2 servings

as needed

Extra-Virgin Olive Oil

Cooking Instructions

HIDE IMAGES

Step 1

Preheat the oven to 180 degrees C (350 degrees F).

Step 2

Cut the Boneless, Skinless Chicken Breast (1) in half lengthwise and season with Salt (to taste) and Ground Black Pepper (to taste) .

Step 3

Wrap the chicken with the Pork Shoulder (4 slices) and place some Fresh Mint (to taste) in between.

Step 4

Fold the meat so it is packed tightly.

Step 5

Fold the meat into parchment paper, making sure it is well sealed, and bake in preheated oven for about 30 minutes.

Step 6

Meanwhile wash some Fresh Baby Spinach (170 g) and lay it out on your serving plate.

Step 7

Take the chicken out of the oven.

Step 8

Carefully open the parchment pocket and slice up the meat.

Step 9

Place the meat on top of the spinach and add some Mixed Nuts and Seeds (to taste) and the Radishes (1 bunch) . Season with salt and pepper and Extra-Virgin Olive Oil (as needed) .