Black & Decker HS90 manual To Prepare, Poached Chicken Breasts With Fresh Salsa

	PARMESAN RICE
	WITH SPINACH
	1 cup regular long or
Change rice into a colorful and flavorful
side dish by adding spinach and nutmeg.	extra long grain white rice
Using the Handy Steamer Plus ™ to	1/4 teaspoon ground nutmeg
cook rice prevents the nuisance of a	2 cups packed spinach, untrimmed
saucepan boiling over or having to	1 small onion, finely chopped
scrub a pan with scorched, crusty rice.	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

POACHED CHICKEN BREASTS

WITH FRESH SALSA

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.

TO PREPARE:

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)

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)

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