Recipes for Steam Cooking

poultry dishes
90
MARINATED CHICKEN SKEWERS
INGREDIENTS
1 lb. chicken breast llet
1 yellow pepper
12 small mushrooms
12 small cherry tomatoes
Balsamic Marinade
1 shallot
3 tbsp. pumpkin seed oil
or hazelnut oil
1 tbsp. white balsamic vinegar
Juice of half an orange
1 tbsp. honey
½ bunch of basil
Salt and black pepper
To Serve
1 bunch of arugula
In Addition
Skewers
Sweet & Sour Salad Dressing
2 tbsp. pumpkin seed oil
or hazelnut oil
2 tbsp. white wine vinegar
1 tsp. mustard
1 tbsp. honey
juice of half an orange
salt and black pepper
SETTINGS
STEAM, 210 – 212°F
15 minutes
Baking Pan
Rinse the chicken llet under cold water, remove the skin and pat dry. Cut into 1 inch cubes
and put into a shallow dish.
Peel and mince the shallot. Stir together the pumpkin seed oil, balsamic vinegar, orange
juice, honey, a few basil leaves and the diced shallot to make the marinade. Season with
salt and pepper and pour over the chicken. Marinate for at least an hour in the refrigerator,
turning frequently.
Halve the pepper, remove the seeds and cut into squares. Wipe the mushrooms and remove
the stems. Wash the cherry tomatoes.
Remove the diced chicken from the marinade and wrap each cube individually in a basil
leaf. Slide the wrapped squares onto 4 large skewers with the diced pepper, mushrooms
and cherry tomatoes and place in the baking pan. Steam as indicated.
Meanwhile, heat the ingredients for the salad dressing in a small pan, stirring
continuously.
Wash and dry the arugula. Arrange on a platter and place the skewers on top. Drizzle the
warm salad dressing over the skewers. Season with freshly ground black pepper.
Serves 4
22