Chicken Packets
- Vegetable recipes
- Diabetes-friendly
- Heart-healthy
- Gluten free
Ingredients
- 4 medium portobello mushroom caps
- 1 tbsp (15 mL) extra-virgin olive oil
- 1/2 cup (125 mL) thinly sliced shallot or finely chopped onion
- 2 cloves garlic, minced
- 12 outer leaves of Savoy cabbage
- 4 skinless boneless chicken breasts
- 4 oil-packed sun-dried tomatoes, drained and julienned
Preparation
With spoon, scrape gills from underside of mushroom caps and discard; thinly slice mushroom caps.
In small skillet, heat oil over medium heat; sauté shallots and garlic until shallots are light golden, about 5 minutes. Scrape into bowl; set aside.
Steam cabbage leaves, covered, over high heat until pliable, 3 to 5 minutes; let cool. Cut out any tough stem cores.
On work surface, overlap 3 leaves, stems at centre, to form circle; place chicken breasts 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 ingredients.
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.
Makes 4 servings.
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