Steamed Chicken Breast in Back Pork Pocket
Tender chicken steamed in parchment paper flavored with back pork and served with fresh baby spinach
Chicken is one of the few types of meat that I do actually like eating. I am not (never been) big on red meat and as you guys know, I am more of a fish/sea food lover. Somehow I find it hard to be able to cook chicken breasts in a healthy way without the meat drying up too much. There some tricks which do certainly make a difference, which I shared in a previous post here.
Another way it to steam the chicken breasts into parchment paper, this way the juices from the meat will collect preserving flavors and tenderness.
Here is my recipe for today!
Ingredients (serves 2):
- 1 whole chicken breast (no bones no skin), cut in half
- 4 back pork slices
- 1 bag of fresh baby spinach
- mix of nuts and seeds (I used pumpkin, flaxseeds, white sesame and sun flower seeds)
- salt and pepper
- fresh mint
- 2 radish
Season the chicken breast with salt and pepper
Wrap them in the back pork slices and place some fresh mint in-between
Fold the meat into parchment paper, making sure it is well sealed and Bake at 180 C for about 30 min
Meanwhile wash some fresh baby spinach and lay them on your serving plate
Take the chicken out of the oven,
carefully open the parchment pocket and slice up the meat
Place the meat on top of the spinach, add some pumpkin seeds
and some sun flower seeds
Season with salt, pepper and extra virgin olive oil, slice up some radish and serve!