Chicken Packets

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By: The Homemakers Test Kitchen

Concentrated flavourings, such as sun-dried tomatoes, punch up the taste of steamed dishes.

Ingredients

4 medium portobello mushroom caps

1 tbsp (15 mL) extra-virgin olive oil

1/2 cup (125 mL) thinly sliced shallot or finely chopped onion

2 cloves garlic, minced

12 outer leaves of Savoy cabbage

4 skinless boneless chicken breasts

4 oil-packed sun-dried tomatoes, drained and julienned

Preparation

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.

Serving(s): 4

Nutritional Information
Per serving: about
Calories	291
Protein	39 g
Fat (total)	7 g
Sat. Fat	1 g
Carbohydrate	23 g
Fibre	8 g
Cholesterol	79 mg
Sodium	141 mg
Calcium	8 % RDI
Iron	19 % RDI
Vitamin A	20 % RDI
Vitamin C	63 % RDI
Folate	55 % RDI

Also in this menu:

Steam practice

Source

Homemakers Magazine: April 2007

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