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Fish Poultry Meat
Mix all the stuffing ingredients together.
1
Use a sharp, pointed knife to cut a pocket into each chicken
2
breast (or ask your butcher to do this for you), season and stuff
with the ricotta mixture. Close the chicken breasts with a
toothpick. Put the chicken into the perforated cooking tray.
Put the perforated cooking tray into the cold cooking space at
3
level 2. Steam 90 °C, 20 minutes.
Tip
Garnish with slices of lime and kaffir lime leaves as you wish.
Lime chicken breast
Toothpicks
Perforated cooking tray
4 chicken breasts,
around 120 g each
Salt
Pepper
Stuffing
½ lime, zest and juice
75 g ricotta
1 tsp lemon pepper
2 tbsp grated Parmesan
Salt
Paprika powder
Preparation: 20 minutes
|
Cooking: 20 minutes
Summary of Contents for Combair-Steam S
Page 2: ......
Page 3: ...Delicious recipes...
Page 4: ...Delicious recipes...
Page 12: ...Aperitif Starters...
Page 22: ...Fish Poultry Meat...
Page 33: ...Accompaniments Gratins...
Page 43: ...Vegetable...
Page 49: ...Desserts Pastries...
Page 62: ...Bread Flans...
Page 70: ...Own recipes Own recipes...
Page 71: ...Own recipes Own recipes...
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