Cuisinart TCS-60C manual Tuscan Chicken, This whole meal is ready in less than an hour

TUSCAN CHICKEN

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 (12.5 - 15 cm) each

1clove garlic, peeled and chopped

4teaspoons (20 mL) extra virgin olive oil

1/4 teaspoon (1 mL) kosher salt 1/8 teaspoon (0.5 mL) freshly

ground black pepper

4boneless, skinless chicken breast halves, about 4 - 5 ounces (125 - 150g/mL) each, well trimmed

12ounces (375g/mL) new red or Yukon Gold potatoes, 2 - 3 ounces (56 - 84g/mL) each

– wash, quarter, cut quarters in half

2plum tomatoes, sliced 1/4-inch (0.63 cm) thick, stem ends discarded

2tablespoons (25 mL) chopped sun-dried tomatoes

10ounces (300g/mL) zucchini squash (slender), halved lengthwise, cut in 3/4-inch (1.88 cm) slices

10ounces (300g/mL) yellow squash (slender, halved lengthwise, cut in 3/4-inch (1.88 cm) slices

6ounces (175g/mL) 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 14 minutes.

Combine the squashes and mushrooms with the remaining garlic/olive oil mixture; toss to combine. After the potatoes and chicken have steamed for 14 minutes, turn off the steamer and let sit for 1 minute. Remove the fan, lid and Second Steamer Tray. Arrange the vegetables on top of the potatoes; reassemble the steamer and steam for an additional 7 to

8 minutes. Turn off the steamer; let sit for

1 minute. Remove the lid and check the chicken for doneness (internal temperature should be 170º F; juices should run clear). Arrange the chicken, potatoes and vegetables on a warmed serving platter; garnish with the remaining sprigs of fresh rosemary and serve.

Nutritional analysis per serving:

Calories 498 (25% from fat) • carbo. 59 g • pro. 39g • fat 14g • sat. fat 4g • chol. 75mg • sod. 270mg • fiber 24g

STEAMED SOLE OR

FLOUNDER ROLLS

Makes 4 servings.

Preparation: 5 – 10 minutes + 10 – 15 minutes steaming time.

Vegetable oil cooking spray

2pounds (1kg) fresh skinless sole or flounder fillets (all about the same size)

2green onions, trimmed and chopped*

1-1/2 tablespoons (25 mL) low- sodium soy sauce or tamari

1tablespoon (15 mL) dry sherry 1/2 teaspoon (2 mL) toasted

sesame oil

1/4 teaspoon (1 mL) freshly ground black pepper

Lightly spray the lower steamer basket with vegetable oil cooking spray (spray both baskets if doing a double recipe).

Fill the water reservoir and attach to the Steamer.

Rinse and dry the sole. Lay out in a single layer, skin side up. Combine the soy sauce, sherry, sesame oil, and black pepper. Lightly brush each sole fillet with the soy mixture. Sprinkle each with about a half teaspoon (2 mL) of the chopped green onions. Starting from the flat end, roll each fillet jelly roll style into a compact log. Arrange in the prepared steamer tray with the exposed end pointed to the bottom. Brush again lightly with the soy mixture.

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