| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | 1 | Servings | ||
INGREDIENTS
| 1 | c | Dry white wine or chicken |
| broth | ||
| 1/2 | t | Thyme |
| 1/4 | t | Salt |
| 1/8 | t | Black pepper |
| 4 | Boneless, skinless chicken | |
| breast cutlets about 1 | ||
| LB | ||
| 1 | Tomato, chopped | |
| 1 | Avocado, chopped | |
| 1/2 | c | Fresh cilantro, leaves |
| onlyfinely chopped | ||
| 1/4 | c | Finely chopped walnuts |
| 1 | Jalapeno peppers, seeded and | |
| minced up to 2 | ||
| 1 | Onion, minced | |
| 2 | T | Lemon juice |
| 1/4 | t | Salt |
| 1/2 | c | Poaching liquid from Rice |
| Bowl after cooking | ||
| chicken | ||
| or 2 TB each of poaching | ||
| liquid and olive oil |
INSTRUCTIONS
SOURCE: "Black & Decker Handy Steamer Plus Booklet" Fill Steamer Base with water to "Hi" fill line. Position Steaming Bowl. Combine wine or chicken broth, thyme, salt and black pepper in Rice Bowl. Stir to blend seasonings. Add Chicken breast cutlets, with thickest parts toward sides of Rice Bowl. Position cover and steam for 34-37 minutes, or until done. While chicken is cooking, combine tomato, avocado, cilantro, walnuts jalapeno peppers, onion, lemon juice and salt; mix well. Transfer chicken cutlets to a bed of rice, if desired. Stir 1/4 cup poaching liquid from Rice Bowl(or poaching liquid & olive oil) into Salsa. Top cutlets with fresh Salsa and serve immediately. Pass remaining poaching liquid, if desired. Yield: Makes 4 servings ( 1 cutlet, about 1/2 cup salsa each) Posted to MC-Recipe Digest by "Cynthia" <babycakes@webshoppe.net> on Feb 28, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 2035
Calories From Fat: 768
Total Fat: 86.6g
Cholesterol: 706.1mg
Sodium: 7181.8mg
Potassium: 4309.7mg
Carbohydrates: 26g
Fiber: 5.7g
Sugar: 12.6g
Protein: 273.9g