chef ron's poached chicken with summer vegetables
Ingredients
- For the chicken:
- 1 to 4 boneless skinless chicken breasts
- a bunch of seasonal regional fresh vegetables (depending on the season squash, peppers, carrots, sweet potatoes, or root veggies would be good choices)
- salt pepper, oregano, crushed red pepper, or a seasoning blend for seasoning (Chef Ron recommends Motown Spice blend)
- For the garlic dill sauce:
- 2 cups low fat greek yogurt
- ½ cup mayo
- 2 tbsp dill
- 2 tbsp chopped crushed garlic
- Salt and pepper to taste
Instructions
- Cover the chicken breasts with plastic wrap and pound out until about 1/2 inch thin.
- Thinly slice vegetables (you want them thin enough that the chicken breast can be wrapped around them
- Season chicken breast with salt, pepper and spice blend
- Place vegetables in the center of the chicken and then roll chicken breast tightly around the vegetables. Secure in plastic wrap.
- Place stuffed chicken breasts in bottom of a deep pot. Cover them with water until they are completely submerged.
- Bring water to a boil, then reduce heat to low and simmer chicken breasts until internal temperature is 165 degrees (about 10-15 minutes)
- Slice and enjoy with your favorite sauce
- To make the garlic dill sauce: mix all ingredients together until smooth. Chill and use as a dipping sauce for your favorite summertime foods!
