#BTWSB Best thing with slice bread. The main course

So I got my 2nd mystery box a few days ago from Blue Ribbon. This time, having been through the first course and seen the lack of protein, I opened the box with some scepticism. Wondering what tricks those marketing people were about to play on me this time.

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I opened the box and this was what I found inside.

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– A loaf of Blue Ribbon Brown Plus high fibre bread
– A bag of white onions
– A punnet of mushrooms
– A tray of chicken breasts
– A finger of butter
– A bunch of parsley

From these rather arb ingredients I was tasked with coming up with a creation. Thankfully this time there was protein! Awesome.

The first thing that came to mind was to make a chicken roulade. Then I realised on my starter dish I had been a bit to “cheffy” and technical and so instead I chose to make something anyone can make at home. It has a fancy French name “Poulet en croute” which basically means ‘chicken in toast’ for us normal folk.

I took the onions (about a half an onion) and mushrooms (half a punnet) and chopped them fine.

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Then I proceeded to saute the onions in the butter until translucent and soft, I then added the mushrooms to this and seasoned with herbs and spices. I let this simmer until the mushrooms were soft. This is referred to as a mushroom duxelle in the culinary world.

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I took the onion and mushroom mix off the stove and stirred in finely chopped parsley (about a handful)

Whilst this was cooling down I proceeded to cut the crusts off of the Blue Ribbon Brown Plus bread.

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And with a rolling pin I flattened the bread. I only rolled the pin twice over each slice. You don’t want the bread too thin as this will cause it to tear when you bake it. I brushed the bread with seasoned, beaten egg. (I used one beaten egg). I overlapped one bread slice over another and stuck them together with more beaten egg.

After rolling the bread flat I cut the chicken breast into a portion that would fit into the bread and placed about a spoonful of the mushroom duxelle on top.

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By gently rolling the bread closed I formed a cylinder shape.

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I then brushed the bread with some more egg. This helps keep the bread in tact and also gives it colour when it bakes.

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Sprinkle sea salt on top. Bake for about 15 minutes at 180°C and voilà…

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Easy, simple. Quick and makes use of ingredients you can find anywhere and shows you how versatile bread is and can be. Make 2 of these, serve with a salad or veggies and an awesome cheese sauce. Thank me later. Best Thing With Sliced Bread.

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