| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Dry white wine or chicken broth |
| 1/2 |
ts |
Thyme |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Black pepper |
| 4 |
|
Boneless; skinless chicken breast cutlets, about 1 LB |
| 1 |
md |
Tomato; chopped |
| 1 |
sm |
Avocado; chopped |
| 1/2 |
c |
Fresh cilantro; (leaves only),finely chopped |
| 1/4 |
c |
Finely chopped walnuts |
| 1 |
|
Jalapeno peppers; seeded and minced, (up to 2) |
| 1 |
sm |
Onion; minced |
| 2 |
tb |
Lemon juice |
| 1/4 |
ts |
Salt |
| 1/2 |
c |
Poaching liquid from Rice Bowl after cooking chicken; (or 2 TB each of poaching liquid and olive oil) |
INSTRUCTIONS
POACHED CHICKEN
FRESH SALSA
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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