Food Is Medicine: The Practical Guide to Healing Foods

by Pierre Jean Cousin

Published by Duncan Baird Publishers

144 pages, 2001

 

 

 

 

Chicken Breasts with Celery Root Mash

from Food is Medicine by Pierre Jean Cousin

4 skinless chicken breasts
Pepper
4 lettuce, large spinach, or sorrel leaves
8 slices smoked bacon
Oil to fry

For the mash:

1 celery root, peeled and cut into chunks
Same weight of potatoes, peeled and cut into chunks
A little hot milk
Olive oil or butter to taste
Salt and pepper

Make a slit the length of the chicken breasts and open like a book. Grind pepper into the opening and cover with a lettuce, spinach, or sorrel leaf. Close up the breasts and wrap each one in two pieces of bacon. Secure with a toothpick and refrigerate until ready to use. In two large saucepans, boil the celery root and potatoes separately until cooked. Drain and transfer into one large pan. Cover with a clean folded cloth so that steam is absorbed. Mash the vegetables together, beat in a little hot milk, olive oil or butter, and season to taste. Keep warm. In a skillet, heat the oil and cook the chicken breasts for about 12 minutes or until they are brown on all sides and the juices run clear. Serve with the celery root mash.