Chicken Breast with Tomatoes and Zucchini

Ingredients

• boneless skinless chicken breast5.96 oz (169 g)
• tomatoes1.09 oz (31 g)
• fine salt0.05 oz (1.3 g)
• ground black pepper0.02 oz (0.5 g)
• zucchini1.69 oz (48 g)
• fresh thymeFor serving0.07 oz (2 g)
• cherry tomatoesFor serving0.71 oz (20 g)
• balsamic glazeFor serving0.11 oz (3 g)

Directions

1. Butterfly and flatten the chicken breast, season with salt and spices, and place peeled, seeded tomatoes in the center.
2. Roll into a roulade and wrap the outside with thin zucchini ribbons.
3. Wrap tightly in heat-safe food-grade wrap and steam at no more than 212°F (100°C) until fully cooked.
4. Cut on the bias for service and garnish with the ingredients specified in the recipe.

Allow enough pan space and oven capacity when scaling. Do not multiply cooking times by the serving count.