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RECIPE
8 INGREDIENTS10 STEPS40MIN

Steamed Chicken Breast in Pork Pocket

4.5
2 Ratings
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The Fit Mediterranean
Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
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Tender chicken wrapped in pork, steamed in parchment paper and served with fresh baby spinach.

40MIN

Total Cooking Time

8

Ingredients
The Fit Mediterranean
Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
GO TO BLOG
Ingredients
US / METRIC
Servings:
2
Serves 2
Ingredient List
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to taste
Salt and Pepper
to taste
5 2/3 cups
Fresh Baby Spinach
to taste
Mixed Nuts and Seeds
2
Radishes , thinly sliced
to taste
Extra-Virgin Olive Oil
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Directions

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Step 1
Preheat the oven to 180 degrees C (355 degrees F).
Step 2
Cut the Boneless, Skinless Chicken Breast (1) in half lengthwise and season with Salt and 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 (5 2/3 cups) and lay it out on your serving plate.
Step 7
Thinly slice the Radishes (2) .
Step 8
Take the chicken out of the oven.
Step 9
Carefully open the parchment pocket and slice up the meat.
Step 10
Place the meat on top of the spinach and add some Mixed Nuts and Seeds (to taste) and the sliced radishes. Season with salt and pepper and Extra-Virgin Olive Oil (to taste) and serve!

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