Chicken Roll With Sun-Dried Tomatoes And Mozzarella - Philips HD2137 Manual

Chicken roll with sun-dried tomatoes and mozzarella

INGREDIENTS
750g small new potatoes, peeled
salt and pepper
4 single chicken breasts
3 sprigs basil
1.
Place 1 cup of water to the inner pot and add steam tray.
2.
Cut potatoes into halves lengthwise on steam tray, season with salt. Select STEAM program in Pressure cooking,
set cooking time for 10 minutes to pre-cook the potatoes and press START.
3.
Slice each chicken breast, create a pocket from end to end, to place the filling. Place two basil leaves,
one sundried tomato and one slice of mozzarella in the pocket. Season with salt and pepper.
Secure the pocket with tooth-pick.
4.
Place all chicken breasts on top of the potato, close the lid. Select STEAM program in Pressure cooking again,
set cooking time for 10 minutes and press START.
Cooking time starts once pressure has been maintained.
Set the valve to "Seal" position. Check that the float valve is in the down position.
4 sun-dried tomatoes
1 tbsp. tomato oil
½ ball mozzarella, cut into 4 slices
500g fennel, cleaned and sliced
Pre+Cooking time
50 mins
2 garlic cloves, peeled and sliced
3 tbsp. black olives
SERVES 4
Chicken 39