Steamed Stuffed Chicken Breast                                 Troy Schulte, Executive Chef

Ingredients:

2 whole, skinless and boneless chicken breasts, split

Ground pepper

2 tablespoons butter

½ cup chopped onion

1½ teaspoons chopped garlic

2 cups chopped mushrooms

½ teaspoon salt

Juice of 1 lemon

3 tablespoons chopped parsley

⅓ cup chopped scallions

¼ cup chicken stock

2 cups chopped tomatoes

Directions:

1. Pound breasts between two layers plastic wrap until they are thin. Season with pepper on both sides.
2. Melt butter in a saucepan and briefly sauté the onions and garlic. Add the mushrooms, ¼ teaspoon salt, pepper and lemon juice. Cook until all the liquid has evaporated. Transfer the mixture to a plate and let cool, then stir in parsley.
3. Place the stuffing in even amounts onto the center of each breast. Fold the ends up over the stuffing and then the sides so that it is sealed-in like a box.
4. Melt 1 tablespoon of the butter in a saucepan, add the remaining garlic and scallions, sauté briefly. Add the chicken stock, reduce until most of the liquid has evaporated, and add the tomatoes, ¼ teaspoon of the salt and remaining lemon juice. Stir lightly. Cook for about 5 minutes. Remove sauce from heat, and stir in the rest of the chopped parsley.
5. Place the chicken in a steamer. When the water begins to boil cover and steam for about 5-10 minutes. Serve with the sauce and remaining parsley as a garnish.

Serves 4

Calories per serving 270