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| General Category : Main Course |
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| Food Group : Vegetables, Poultry-Chicken |
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| Preparation Method : Boil/Simmer |
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Concentrated flavourings, such as sun-dried tomatoes, punch up the taste of steamed dishes.
Calories 291, Fibre 8 g, Vit C 63% RDI, Folate 55% RDI
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Ingredients
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4 medium portobello mushroom caps |
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1 tbsp (15 mL) extra-virgin olive oil |
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1/2 cup (125 mL) thinly sliced shallots or finely chopped onion |
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2 cloves garlic, minced |
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12 outer leaves of savoy cabbage |
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4 skinless boneless chicken breasts |
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4 oil-packed sun-dried tomatoes, drained and julienned |
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Preparation
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With spoon, scrape gills from underside of mushroom caps and discard; thinly slice mushroom caps.
In small skillet, heat oil over medium heat; sauté shallots and garlic until shallots are light golden, about 5 minutes.
Scrape into bowl; set aside. Steam cabbage leaves, covered, over high heat until pliable, 3 to 5 minutes; let cool. Cut out any tough stem cores.
On work surface, overlap 3 leaves, stems at centre, to form circle; place chicken breasts on centre. In order, top with one-quarter each of shallot mixture, tomatoes, then mushrooms. Fold leaves over centre to form packet; secure with toothpick. Repeat with remaining ingredients.
Place packets in hot steamer; steam, covered, over high heat until chicken is no longer pink in centre and juices run clear, 25 to 30 minutes. Remove toothpicks before serving.
Makes 4 servings.
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Nutritional information
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Per serving: about 291 cal, 39 g pro, 7 g total fat (1 g sat. fat), 23 g carb, 8 g fibre, 79 mg chol, 141 mg sodium. % RDI: 8% calcium, 19% iron, 20% vit A, 63% vit C, 55% folate.
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Source
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Homemakers Magazine: April 2007
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