Parsley breast steamed in the mix salad with arugula and cherry tomatoes
Components (3 servings)
3 pcs. single chicken breast
1 pc. large avocado or two smaller
2 bunches of parsley
1 package mix salad with arugula
10 - 15 pcs. cherry tomatoes
2 cloves of garlic
50 - 80 ml. olive oil flavored with oregano and olive oil itself
2 - 3 teaspoons mustard Indian mustard
Spices:
Salt, pepper, hot chilli, dried oregano if we do not have the flavor of olive oil
Preparation:
Breast rinse under cold running water is cut off excess fat, fascia and cartilage.
Each breast, season with salt and freshly ground peppers on both sides. Pitched for steak, chicken breast is delicate, not to breast disrupted pestle worth every now and then soak in water. Breast slaughtered hiding in the fridge for time to prepare the stuffing with parsley and avocado.
Parsley thoroughly rinse under cold running water. With scissors, cut away the leaves, because they are only used for stuffing.
Leaves chopped parsley and pours a bowl in which we do stuffing.
Avocado is best to buy a couple of days earlier and keep warm on the windowsill to maturity and relaxed. Then avocado cut in half, pull pit and spoon remove the pulp and translate it into a bowl with the chopped parsley.
Avocado and parsley, season with salt to taste and hot paprika to taste. Crush and mix everything with a fork on a uniform paste. To better mingled avocado worth it cut into smaller pieces, you should also remember to buy them before. Ripe avocado is soft and the flesh will make us less trouble with stirring.
For earlier put the stuffing broken breast with avocado and parsley.
Roll up the roulade, we can fasten with a toothpick and put in the steamer.
Pour into a bowl of 50 - 80 ml. Olive oil flavored with oregano, olive oil before pouring shake it to be moved by the herbs which fall to the bottom. If you do not have a flavor of olive oil is to a normal level teaspoon oregano pour, it is worth the time to make the sauce before. Pour olive same amount of water 50 - 80 ml., Add two teaspoons of mustard Indian mustard, scrub two cloves of garlic on a grater or finely chop, season with salt and pepper and mix everything. A good way to prepare is to place all the sauce ingredients in a jar, then the spin will be able to easily mix the sauce thoroughly by shaking.
When the end of cooking 10 minutes we put on a plate portion of the mix salad with arugula. Cherry tomatoes rinse under cold running water, cut and put on lettuce. After cooking the breast translate to the prepared salad with cherry tomatoes, mix all the sauce and pour tasty.
