Steamed Chicken Packets

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• 4 medium portabella mushroom caps
• 1 tablespoon extra virgin olive oil
• 1/2 cup shallot, thinly sliced
• 2 garlic cloves, minced
• 12 leaves savoy cabbage (choose outer leaves only)
• 4 boneless skinless chicken breasts
• 4 sun-dried tomatoes packed in oil, drained and julienned

Recipe

• 1 with a spoon, scrape gills from underside of mushroom caps and discard; thinly slice mushroom caps. in small pan, heat oil over medium heat and saute shallots and garlic until shallots are a light golden, about 5 minutes. scrape into bowl; set aside.
• 2 steam cabbage leaves, covered, over high heat until pliable, 3 to 5 minutes; let cool. cut out any tough stem cores. please read steaming tips in description before continuing.
• 3 on work surface, overlap 3 leaves, stems at centre, to form a circle; place chicken breast 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 packets.
• 4 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.