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Chicken Supremes With Celeriac And Grapes Recipe
|Chicken breasts/Turkey escalopes||4 (125-185gms each)|
|Dry white vermouth||2 Teaspoon|
|Spinach leaves||12 Large|
|Seedless grapes||8 Ounce (250 Gram)|
|Celeriac||3 Ounce, grated (90 Gram)|
|Plain yogurt||1 Tablespoon|
Calories 244 Calories from Fat 22
% Daily Value*
Total Fat 2 g3.7%
Saturated Fat 0.7 g3.5%
Trans Fat 0 g
Cholesterol 100.2 mg
Sodium 138.6 mg5.8%
Total Carbohydrates 13 g4.4%
Dietary Fiber 1.2 g4.6%
Sugars 9.5 g
Protein 41 g81.4%
Vitamin A 7.2% Vitamin C 21.3%
Calcium 4.4% Iron 9.6%
*Based on a 2000 Calorie diet
Brush the breasts with the vermouth.
Blanch the spinach leaves until wilting, then plunge into cold water.
Halve the grapes and, if you have the time, peel them also.
Cut out the spines of the spinach leaves and arrange in four overlapping pairs, smooth side down.
Arrange a bed of the celeriac in the centre of each pair of leaves and grate lime rind directly over the top.
Divide the grapes over the beds of celeriac, cover with the prepared breasts, again smooth side down.
Cover each parcel with one of the remaining spinach leaves, turn back the lower leaves to make neat parcels, and turn over.
Arrange the parcels on a flat, thin heatproof plate or dish, cover, and steam for about 25 minutes.
The easiest way to do this is to stand the dish on a rack in a roasting-tin of boiling water on top of a cooker and to cover the whole pan with a dome of foil.
Serve with a dollop of yoghurt into which you have mixed some of the juice from the lime.