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Paupiette Of Chicken

Paupiette Of Chicken
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Paupiette Of Chicken Recipe, How To Make Paupiette Of Chicken Recipe

How to makePaupiette Of Chicken ?How to cookPaupiette Of Chicken ?Learn the recipePaupiette Of Chicken by vahchef.For all recipes visit

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How to make Paupiette Of Chicken

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Paupiette Of Chicken
Author : Vahchef
Main Ingredient : Chicken
Servings : 0 persons
Published date : November 01, 2016

Ingredients used in Paupiette Of Chicken
• Plain nonfat yogurt - 3/4 cup.
• Brown prepared mustard - 1 tablespoons.
• Ground black pepper - 1 pinch.
• Balsamic vinegar - 1 teaspoons.
• Skinned chicken breast halves, boned and defatted - 6 numbers.
• Olive oil - 1 tablespoons.
• Finely diced carrots - 1/2 cup.
• Cleaned, chopped spinach - 1 cup.
• Minced parsley - 2 tablespoons.
• Minced fresh thyme - 1 teaspoons.
• Minced fresh rosemary - 1 teaspoons.
• Grated parmesan cheese - 2 tablespoons.
• Unprocessed wheat bran - 2 tablespoons.
Blend Yogurt Mustard Sauce ingredients until smooth. Set aside. Place chicken breasts between 2 sheets of waxed paper and pound them with the flat side of a meat pounder until thin. Set the chicken aside. In medium skillet, heat olive oil and saut carrots and spinach for 2 to 3 minutes or until carrots are tender. Remove from heat and add parsley, thyme, rosemary, Parmesan cheese, and bran. Spoon 2 tablespoons mixture onto each chicken breast and roll up. Wrap breasts individually in plastic wrap, tying tightly at each end. In medium saucepan, heat 2 cups water just to boiling. Turn heat down to simmer, drop chicken into water, and cook 10 to 12 minutes. Lift chicken out of water and unwrap. Using a very sharp knife, slice chicken into 3 or 4 pieces, and fan out over 2 tablespoons Yogurt Mustard Sauce.

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