Name: Spinach-wrapped chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 12 chat potatoes, washed; 4 chicken breast fillets; 60 gram (1/4 cup) black olive or green olive tapenade; 8 large spinach leaves, washed and dried; 1 bunch baby (dutch) carrots, trimmed and washed

Ingredients

12 chat potatoes, washed

4 chicken breast fillets

60 gram (1/4 cup) black olive or green olive tapenade

8 large spinach leaves, washed and dried

1 bunch baby (dutch) carrots, trimmed and washed

Method

1.Place potatoes in a bamboo steamer basket (30cm). Place about 5cm water in a large wok on high and bring to the boil. Reduce heat to medium-high. Place steamer basket over water in wok. Cover with lid and steam for 15 minutes.

2.Meanwhile, line a second bamboo steamer basket (30cm) with non-stick baking paper.

3.Spread top of chicken breasts with tapenade. Carefully wrap 2 spinach leaves around each chicken breast to completely enclose, then place in prepared basket. Check water level and add more boiling water, if necessary.

4.Remove steamer lid and place carrots alongside potatoes, then place basket with chicken on top. Cover with lid and steam for another 12-15 minutes, until chicken is just cooked through and vegetables are tender.

5.Serve chicken immediately with steamed vegetables.

Try adding a bunch of broccolini with other vegetables – just add to vegetable steamer basket 3 minutes before end of cooking.
Note

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Ingredients

Method

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