Recipe - Poached Chicken Breasts 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 Skinless boneless chicken
breast halves (about 1 lb.)

FRESH SALSA
1 md Tomato; chopped
1 small Avocado; chopped
One half cup Fresh cilantro leaves;
finely chopped
One fourth cup Finely chopped walnuts
1 Jalapeno pepper; seeded and
minced
1 small Onion; minced
2 tablespoon Lemon juice
One fourth teaspoon Salt
One fourth cup 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 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 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 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 One half 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 MCRecipe Digest V1 #256

Date: Thu, 24 Oct 1996 15:07:35 0700 (PDT)

From: PatH phannema@wizard.ucr.edu