| CHICKEN BAKED IN SAVOY CABBAGE |
From Leafy Greens by Mark Bittman
12 large Savoy cabbage leaves
1 lb boneless chicken breast cut into 12 thin slices
6 thick slices of tomato, cut in half
½ cup minced fresh herbs
1 cup stock or ½ cup water mixed with ½ cup dry white wine
Juice of 1 lemon
3 tablespoons olive oil
Salt and pepper to taste
Preheat oven to 400 degrees and bring large pot of water to boil.
Simmer cabbage leaves until tender, about 15-30 seconds. Rinse each
with cold water and drain. Lay each leaf on a flat surface, top with
chicken, tomato, a bit of olive oil, lemon juice, fresh herbs, and salt
and pepper. Roll each package up and tuck ends under, placing them
side by side in a baking pan just large enough to accommodate all of
them. Add enough stock to come halfway up the sides of the packages
and bake uncovered 20-30 minutes. Spoon a little cooking liquid over
each package and serve.
12 large Savoy cabbage leaves
1 lb boneless chicken breast cut into 12 thin slices
6 thick slices of tomato, cut in half
½ cup minced fresh herbs
1 cup stock or ½ cup water mixed with ½ cup dry white wine
Juice of 1 lemon
3 tablespoons olive oil
Salt and pepper to taste
Preheat oven to 400 degrees and bring large pot of water to boil.
Simmer cabbage leaves until tender, about 15-30 seconds. Rinse each
with cold water and drain. Lay each leaf on a flat surface, top with
chicken, tomato, a bit of olive oil, lemon juice, fresh herbs, and salt
and pepper. Roll each package up and tuck ends under, placing them
side by side in a baking pan just large enough to accommodate all of
them. Add enough stock to come halfway up the sides of the packages
and bake uncovered 20-30 minutes. Spoon a little cooking liquid over
each package and serve.
