| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Main |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Dry white wine; or |
|
|
Chicken broth |
| 1/2 |
ts |
Thyme |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Black pepper |
| 4 |
|
Skinless boneless chicken breast halves (about 1 lb.) |
| 1 |
md |
Tomato; chopped |
| 1 |
sm |
Avocado; chopped |
| 1/2 |
c |
Fresh cilantro leaves; finely chopped |
| 1/4 |
c |
Finely chopped walnuts |
| 1 |
|
Jalapeno pepper; seeded and minced |
| 1 |
sm |
Onion; minced |
| 2 |
tb |
Lemon juice |
| 1/4 |
ts |
Salt |
| 1/4 |
c |
Poaching liquid; as noted |
INSTRUCTIONS
POACHED CHICKEN
FRESH SALSA
Note: Collect poaching liquid from Rice Bowl after cooking chicken; or use
2 tablespoons each of poaching liquid and olive oil; or 2 each chicken
broth and oil. This recipe uses a black and decker steamer. Adapt to your
steamer.
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 pieces
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 and olive oil) into salsa. Top breast
cutlets with fresh Salsa and serve immediately. Pass remaining poaching
liquid, if desired. Makes 4 servings (1 cutlet, about 1/2 cup salsa each).
This recipe snared on the web! http://www.blackanddecker.com [Pat H.
McRecipe posted 24 Oc 96]
Recipe By : Black and Decker
Posted to MC-Recipe Digest V1 #256
Date: Thu, 24 Oct 1996 15:07:35 -0700 (PDT)
From: PatH <phannema@wizard.ucr.edu>
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