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Ingredients
- 4 sht birch bark, (if unavailable, use foil) string, for tying, (if using birch bark)
- 1/2 c. good quality maple syrup
- 1/4 c. extra virgin olive oil
- 1/2 c. fennel, julienned carrot, diced
- 4 x chicken, breasts, boneless, and, skinless assorted wild mushroom
- 3 Tbsp. Dijon mustard
- 1 sprg fresh marjoram
Directions
- Preheat the oven to 400 degrees Fahrenheit.
- Soak the birch bark overnight in water, flavoured with about 1/4 c. of maple syrup.
- Saute/fry carrots and fennel in 1/2 of the extra virgin olive oil and remove from the pan. Add in the chicken breasts and pan-fry till brown.
- Place one chicken breast in the middle of each sheet of birch bark, followed by some of the carrot and fennel saute/fry and a dash of maple syrup. Wrap each parcel with string and bake in oven for 10 min.
- Saute/fry the mushrooms in remaining extra virgin olive oil and add in the rest of the maple syrup. Fold in the mustard and the marjoram. Reserve hot.
- Remove the pkgs. of birch bark from the oven. Cut each package open and serve leaving the birch bark underneath. Top with the mushroom ragout.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 212g | |
| Recipe makes 4 servings | |
| Calories 475 | |
| Calories from Fat 240 | 51% |
| Total Fat 26.95g | 34% |
| Saturated Fat 5.61g | 22% |
| Trans Fat 0.17g | |
| Cholesterol 89mg | 30% |
| Sodium 224mg | 9% |
| Potassium 443mg | 13% |
| Total Carbs 28.43g | 8% |
| Dietary Fiber 0.8g | 3% |
| Sugars 24.07g | 16% |
| Protein 29.67g | 47% |
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