Bacon-wrapped chicken breast
- Pour 1 litre of warm tap water into the blender jug and add 1 teaspoon of salt.
- Peel the potatoes, cut into quarters and put in the cooking pot.
- Peel the carrots and cut into slices on the diagonal, 1 cm thick.
- Spread the carrots around the deep steamer basket and sprinkle with ¼ teaspoon of salt and the sugar.
- Wash the chicken fillets and pat them dry.
- Season the fillets on both sides with a total of ¼ teaspoon of salt and ¼ teaspoon of pepper.
- Wrap each fillet in 2 slices of bacon each.
- Cut the greaseproof paper to size and place in the shallow steamer basket in such a way that the slits at the side are not covered and the steam can circulate. Place the fillets on the greaseproof paper.
- Attach the shallow steamer basket to the deep steamer basket, thus closing the blender jug. Put the lid in place for the shallow steamer basket. Cook the potatoes, carrots and chicken using the steamer button.
- Then remove the steamer attachment completely and put aside closed.
- Empty the blender jug and transfer the potatoes from the cooking pot to the blender jug. Add the milk, 50 g butter, ½ teaspoon of salt, ¼ teaspoon of pepper and the nutmeg. With the measuring beaker in place, mix for 20 seconds/speed setting 3 to make a chunky mashed potato, or, with the measuring beaker in place, mix for 30 seconds/speed setting 3 for a creamier mash.
- Divide the potato between four plates and place the chicken on top. Mix the carrots with the remaining butter and add to the plates. Garnish with freshly chopped parsley and serve immediately.
If you do not like carrots, you can cook broccoli rosettes or sliced courgette in the deep steamer basket. In this case, do not use the sugar.
For a crispier version, fry the chicken breast wrapped in bacon after steaming for a short time in a hot frying pan.
Bon appétit with Monsieur Cuisine