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POACHED CHICKEN BREASTS
WITH FRESH SALSA
Change rice into a colorful and flavorful
side dish by adding spinach and nutmeg.
Using the Handy Steamer Plus ™ to
cook rice prevents the nuisance of a
saucepan boiling over or having to
scrub a pan with scorched, crusty rice.
1 cup regular long or
extra long grain white rice
1/4 teaspoon ground nutmeg
2 cups packed spinach, untrimmed
1 small onion, finely chopped
1 1/2 cups chicken broth
1/4 cup grated Parmesan cheese
(optional)
TO PREPARE:
1. Add rice and nutmeg to Rice Bowl; stir well.
2. Trim and wash spinach; pat dry.
3. Finely chop spinach; add spinach, onion and chicken broth to Rice Bowl. Stir to blend.
4. Fill Steamer Base with water to “Hi” fill line. Position Steaming Bowl, Rice Bowl and
Cover. Steam for 45-47 minutes or until rice is tender. Remove Cover after 25 minutes
and stir mixture with a long handled spoon. Shake water off inside of Cover before
replacing it on Steaming Bowl.
5. Gently stir Parmesan cheese into rice just before serving, if desired.
MAKES 6 (1/2 CUP) SERVINGS
PARMESAN RICE
WITH SPINACH
This Fresh Salsa is a pleasant surprise
and very different from the more
common variety of red salsas. It’s a
perfect complement to the plump juicy
chicken breasts.
FOR POACHED CHICKEN:
1 cup dry white wine or chicken broth
1/2 teaspoon thyme
1/4 teaspoon salt
1/8 teaspoon black pepper
4 boneless, skinless chicken breast
cutlets, about 1 lb.
FOR FRESH SALSA:
1 medium tomato, chopped
1 small avocado, chopped
1/2 cup fresh cilantro (leaves only),
finely chopped
1/4 cup finely chopped walnuts
1-2 jalapeño peppers, seeded and minced
1 small onion, minced
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 cup poaching liquid from Rice Bowl after
cooking chicken (or 2 tablespoons each of
poaching liquid and olive oil)
TO PREPARE:
1. Fill Steamer Base with water to “Hi” fill line. Position Steaming Bowl.
2. 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.
3. While chicken is cooking, combine tomato, avocado, cilantro, walnuts, jalapeño
peppers, onion, lemon juice and salt; mix well.
4. 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 cutlets with fresh Salsa and
serve immediately. Pass remaining poaching liquid, if desired.
MAKES 4 SERVINGS (1 cutlet, about 1/2 cup salsa each)