Poached chicken breasts with fresh salsa

4 Servings

Ingredients

Quantity Ingredient
4 skinless boneless chicken
1 jalapeno pepper -- seeded
Date: Thu, 24 Oct 1996 15:07:35

Directions

: For Poached Chicken: 1 c dry white wine -- or

: chicken broth

½ ts thyme

¼ ts salt

⅛ ts black pepper

: breast halves

: (about 1 lb.)

: For Fresh Salsa:

1 md tomato -- chopped

1 sm avocado -- chopped

½ c fresh cilantro leaves -- : finely chopped

¼ c finely chopped walnuts

: and minced

1 sm onion -- minced

2 TB lemon juice

¼ ts salt

¼ c poaching liquid -- as noted 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 ablack 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 ¼ 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 ½ cup salsa each). This recipe snared on the web! [Pat H.

McRecipe posted 24 Oc 96]

Recipe By : Black and Decker ~0700 (

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