Gaggenau 400 series steam oven

Gaggenau Appliances: Combi-steam oven

Heating Mode(s): 60% Humidity

Temperature(s): 340°F/175°C

Required Accessories: Solid Oven Cooking Container + Rimmed Baking Sheet

Preparation Time: 20 minutes

Cooking Time: 30-35 minutes

Makes: 4 servings

Cooking tip

Chicken breasts roasted with a combination of heat and humidity have great flavor and are incredibly juicy. Adding a smear of goat cheese packed with fresh herbs elevates this simple preparation as well as adding more flavor.

Beets roasted in the Steam oven do not need to be wrapped in foil and are delicious folded into a crisp side salad to serve with the chicken.

Root vegetables such as beets typically need approximately 40 minutes cooking time, however slicing the beets into thinner wedges will reduce the cooking time to 30 - 35 minutes. The beets are best roasted on a separate pan to avoid the color bleeding.

Begin by cooking the beets so they will have time to cool before being combined with the salad.

Close-up of the roasted beet salad

Ingredients for 4 servings

For the beets

1 bunch red beets, trimmed, peeled and cut into ¼” (6mm) wedges

1 bunch golden beets, trimmed, peeled and cut into ¼” (6mm) wedges

2 tbsp (15ml) olive oil

2 bunches watercress, stems removed or salad greens of your choice

1 tbsp (15ml) vinaigrette dressing


For the chicken

4 skin on chicken breasts, butterflied

8 oz (240 g) goat cheese

¼ cup (50 g) chopped fresh herbs, any combination of basil, thyme, oregano, parsley

1 lemon, zest only

Plain toothpicks or butchers twine

Instructions

For the beets

To heat the oven, select the 60% Humidity + 340°F/175°C mode.

Prepare each bunch of the beets as directed. Keeping them separate, toss them with some olive oil and salt and spread onto a rimmed baking sheet. Place a ridge of foil between the two colors to avoid any red juice bleeding into the golden beets.

Place the pan with the beets on the oven wire rack on level 1. Set the timer for 30 minutes.

When the timer elapses, pierce the beets with the tip of a sharp knife to test for doneness, if they are still too firm continue cooking for another 5 - 8 minutes. Once cooled, toss the salad greens with the vinaigrette and fold in the cooled beets.

For the chicken

To butterfly the chicken breasts, cut them almost in half horizontally and open the two halves like a book. Combine the cheese with the fresh herbs and lemon zest. Season the chicken with a pinch of kosher salt and some freshly ground pepper then spread the goat cheese mixture evenly into each prepared chicken breast.

Close the chicken breast and secure it along the edge with a few toothpicks or wrap each breast with some butchers twine to hold the two halves together. This will prevent the chicken halves from separating while cooking.

To bake the chicken, place the prepared breasts on the solid oven cooking container, either lightly sprayed with oil or lined with parchment paper. Slide the container into the oven above the pan with the beets and cook for 25 - 30 minutes. Allow the chicken to rest for 5 - 8 minutes before serving.

View the printable pdf recipe

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