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Poached Chicken Filler

Poached Chicken Fillet

If you want something that is easy to make, healthy and very very tasty then this is the dish for you.

I love it with a drizzle of hand pressed olive oil given to me by an Italian friend. I infused the oil with smoked garlic cloves, dried chili and wild rosemary from my own garden, Nom Nom, Nom.


Poached Chicken Filler


Allergens : Gluten & Lactose Free Methods Included, Nut Free

Chicken Fillet – 1 per portion

Spring Onion – 1 per portion

Fresh Basil – 6 leaves per portion

Garlic Clove – 1

Black Pepper – To taste

Salt – To taste

Essential Bits and Bobs

Cling Film – To wrap the chicken

Food Thermometer – Highly Recommended when cooking chicken

Raw Meat Chopping Board – Every kitchen should have one



You can make this so quickly once you know what you are doing and thankfully there isn’t a lot to learn.


Getting your Kitchen Ready..


Get your kitchen prepared in advanced as you will be handling raw chicken. Which is dangerous if not handled properly so make sure to wash your hands after touching it and before touching anything else in your kitchen. Don’t let this put you off as it is really safe once you remember to keep the raw meat away from other foods and clean anything it touches esp your hands.


You will need a plastic, not wooden, chopping board, preferably a red raw meat board and another green board for the veggies.


You will also need a pot large enough to hold the chicken when cooking, bigger if you are making a few portions at once, 2 good sharp knives, a cloth or wet kitchen paper for under your board and cling film.


Get all these bits together then lets get down to making this fantastic dish.




Place a cloth, t-towel or some damp kitchen paper under your chopping board to stop it slipping, then using your green veggie board chop the washed Spring Onions and garlic. Pick the basil leaves and mix in a small bowl with the chopped garlic and spring onions, add a tiny pinch of salt and pepper and 1/2 a tsp of Olive Oil.


Remove the green board and place your red raw meat board in its place. Half fill the pot with boiling water from the kettle then place on a medium heat.


Give the board a quick wash then dry it well, cover one side with cling film and set aside.


Place a chicken fillet flat on the board then slice in from the side, don’t cut all the way through. If one side is way thicker than the other then simply slice back from the centre of the fillet to the outside, again remembering not to cut all the way through. The idea is to get the chicken as flat as possible. DON’T TOUCH ANYTHING BEFORE WASHING YOUR HANDS esp any clothes etc. If you do then make sure to clean it well.


Place the Chopped mix you made earlier in the centre of the chicken and roll back on itself.


Place the chicken on the cling film you covered the green board in earlier, place it neat the top.


Peel the clingfilm at the top and beside the chicken back then wrap under the breast to it is covered. NOW WASH YOUR HANDS.


Roll the wrapped chicken all the way down to the bottom of the board and clingfilm so that it is covered in a few layers.


Take one side of the wrapped chicken in each hand and twist the protruding cling film in opposite directions until you compress the fillet into a nice cylinder shape, fold the sides bacon in or tie them off if need be.


Poach this in the boiling water for 20 – 30 minutes depending on the size of the fillet used and how thin you managed to cut it.


The best way to test if it is cooked is to use a food thermometer, to be safe it needs to be over 74c in the thickest part. Other wise use a knife or clean skewer to pierce the flesh, if the juices run clear it is cooked, the slightest trace of red means it is not cooked, wrap in one layer of film and put back in the boiling water.


Serve with a nice Vine Tomato, Basil and Buffalo Mozzarella Salad.

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