Blanc de poulet poché avec sauce au sésame

Ingrédients

• 2 boneless, skinless chicken breasts (about 1/4 pound each)
• 1/4 cup + 2 tablespoons sesame seeds
• 1 tablespoon light soy sauce
• 1/2 tablespoon honey
• 2 teaspoons rice vinegar
• 2 teaspoons chili oil (or regular toasted sesame oil)
• 1/4 cup grapeseed oil or other neutral oil
• 10 cherry tomatoes (halved)
• 1/2 English cucumber (julienned)

Préparation

1. 1

   Fill 3/4 of a small pot with water and 1 tsp salt, and bring to a boil. Add chicken, cover and simmer for 7 minutes, or until chicken is cooked through. Drain and transfer each poached chicken breast onto a plate.

2. 2

   Put sesame seeds and grapeseed oil in a blender or grinder and pulse until you get a smooth paste.

3. 3

   Transfer mixture into a bowl and add soy sauce, honey, vinegar and hot sesame oil. Whisk until smooth. Set aside.

4. 4

   Slice each poached chicken breast crosswise into 1/2 inch thick pieces.

5. 5

   Divide cucumber and tomato pieces between two plates and top with poached chicken breast. Pour a little sesame sauce on top, season with salt and pepper and serve with extra sesame sauce on the side.