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Categories:Viewed: 49 - Published at: 2 years ago
Ingredients
- 4 medium portabella mushroom caps
- 1 tablespoon extra virgin olive oil
- 12 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
Method
- 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.
- 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.
- 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.
- 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.
