Chicken galantine and vegetables

09071 CHICKEN GALANTINE and vegetables INGREDIENTS for 4 PEOPLE 1 chicken breast about 2 500 g carrots, asparagus, 2 2 or 3 small Zucchini, 1 stick of celery, 1 small onion, 1 sprig of thyme, 1 sprig of Marjoram, 1 small egg, 1 litre of broth with meat or nut, 2 tablespoons of breadcrumbs, salt and pepper.

To serve: mixed salads of your choice, 2 ripe tomatoes, 30 g red wine vinegar, basil, salt.

Peel PROCEDURE a carrot, Peel the asparagus and zucchini.

Boil vegetables in salted water 10 minutes, drain.

Boneless chicken breast and cut into two slices of meat.

Align the two slices of meat on a cutting board on top and slightly cropped sides so as to obtain a rectangle more or less regular.

Slightly salted on the surface.

Finely chop the clippings and the mince with salt, pepper, chopped herbs.

Combine breadcrumbs and a little beaten egg so dough is quite creamy but not too much.

Roll out the dough on the middle of the rectangle and put over the vegetables cut into sticks.

Roll up, starting from the side where is the filling.

When you got a tight roll, roll it into a cheesecloth or a clean cotton muslin and fasten with kitchen Twine.

Heat the broth with onion, celery and carrot and get the roll.

Cover the pot and let simmer over low heat for 1 hour, then let cool in its broth galantine.

Puree the tomatoes with the vinegar, salt, pepper and basil and passed it through a strainer.

Serve the sliced galantine with a little salad and tomato vinaigrette.