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Place on one end of the chicken and roll the chicken jelly roll style,
so that the spinach/roasted pepper roll is rolled up in the chicken.
Place seam side down and repeat. (The chicken may be prepared to
this point up to 8 hours ahead; wrap in plastic wrap and refrigerate.)
Just before steaming, tie a chive around the center of each bundle,
with the knot on the underside.
Spray the bottom of the larger steamer tray with cooking spray or
Arrange the chicken roulades in the large steamer tray. Fill the water
reservoir and steam for 18 - 22 minutes. Turn off the steamer, unplug
and let sit for 1 minute. Remove the fan arm and lid, transfer the
chicken roulades to a serving plate, and serve. May be served hot or
To make a whole meal:
Spray the bottom of both steamer trays with cooking spray or olive
oil. Arrange the quartered potatoes in a single layer in the large tray.
Arrange four chicken roulades in the second steamer tray (they
should not touch each other or the sides). Steam for 18 minutes.
While the potatoes and chicken steam, trim carrots to fit the large
feed tube of a Cuisinart
food processor horizontally. Insert the
3 mm julienne disc and julienne the carrots. After 18 minutes, turn
off steamer and let sit one minute; remove turbo convection fan and
lid. Chicken should be completely cooked (170º F when tested with
an instant read thermometer), and potatoes nearly done. Remove
chicken to a warm platter and cover loosely with foil. If potatoes are
hard, steam for 3 – 5 minutes longer before continuing. Arrange
carrots and snow peas in second steamer tray. Steam for 3 – 4
minutes for crisp-tender vegetables. Turn off steamer and let sit
1 minute; remove turbo convection fan and lid. Arrange the vegeta-
bles and potatoes on the platter with the chicken and serve.
Nutritional analysis per serving:
Calories 176 (14% from fat) • carbo. 5g • prot. 31g • fat 3g •
sat. fat 0g • chol. 75 mg • sod. 175mg • fiber 2g
Calories 314 (9% from fat) • carbo. 36g • prot. 31g • fat 3g •
sat. fat 0g • chol. 75mg • sod. 197mg • fiber 7g
This whole meal is ready in less than an hour!
Makes 4 servings
Preparation: 15 minutes + 30 – 35 minutes steaming time
6 - 8 sprigs fresh rosemary, about 5 - 6 inches each
1 clove garlic, peeled and chopped
4 teaspoons extra virgin olive oil
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
4 boneless, skinless chicken breast halves,
about 4 - 5 ounces each, well trimmed
12 ounces new red or Yukon gold potatoes, 2 - 3 ounces
each – washed, quartered, quarters cut in half
2 plum tomatoes, sliced 1/4 inch thick, stem
2 tablespoons chopped sun-dried tomatoes
10 ounces zucchini squash (slender), halved lengthwise,
cut in 3/4-inch slices
10 ounces yellow squash (slender), halved lengthwise,
cut in 3/4-inch slices
6 ounces mushrooms, rinsed, dried and quartered
Fill the water reservoir and attach to steamer. Line both steamer
trays with 2 or 3 sprigs fresh rosemary; reserve the remaining
rosemary for garnish.
Combine the chopped garlic with the olive oil, kosher salt and
pepper. Rub the chicken with one third of this mixture; set aside.
May be done ahead. If preparing longer than 15 minutes ahead,
wrap and refrigerate until ready to use. Clean work surface
thoroughly; wash hands with hot water and soap.
Toss the potatoes with half the remaining garlic/olive oil mixture,
and arrange over the rosemary sprigs in the large steamer tray.
Arrange the chicken over the rosemary in the second steamer tray
(do not allow the chicken to touch sides of steamer tray). Top the
chicken with the sliced plum tomatoes, then sprinkle with the
chopped sun-dried tomatoes. Steam the potatoes and chicken for
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