Recipe - Poached Chicken Breast With Fresh Salsa

POACHED CHICKEN
1 cup Dry white wine or chicken
broth
One half teaspoon Thyme
One fourth teaspoon Salt
1/8 teaspoon Black pepper
4 Boneless; skinless chicken
breast cutlets, about 1 LB

FRESH SALSA
1 md Tomato; chopped
1 small Avocado; chopped
One half cup Fresh cilantro; (leaves
only),finely chopped
One fourth cup Finely chopped walnuts
1 Jalapeno peppers; seeded and
minced, (up to 2)
1 small Onion; minced
2 tablespoon Lemon juice
One fourth teaspoon Salt
One half cup Poaching liquid from Rice
Bowl after cooking chicken;
(or 2 TB each of poaching
liquid and olive oil)

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 3437 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 One fourth 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 One half cup salsa each)

Posted to MCRecipe Digest by "Cynthia" babycakes@webshoppe.net on Feb
28, 1998