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A Recipe for
Poached Chicken Breasts With Fresh Salsa
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This is a recipe for Poached Chicken Breasts With Fresh Salsa from the recipe cookbook of Recipes-to-go (Ethnic)
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: for poached chicken:
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.)
: For Fresh Salsa:
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
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 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
Date: Thu, 24 Oct 1996 15:07:35
~0700 (
Serves: 4
Poached Chicken Breasts With Fresh Salsa Recipe brought to you by Recipes To-Go