Steamed Chicken Packets

• 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

1. With a spoon, scrape gills from underside of mushroom caps and discard; thinly slice mushroom caps.
2. In small pan, heat oil over medium heat and saute shallots and garlic until shallots are a light golden, about 5 minutes.
3. Scrape into bowl; set aside.
4. Steam cabbage leaves, covered, over high heat until pliable, 3 to 5 minutes; let cool.
5. Cut out any tough stem cores.
6. Please read steaming tips in description before continuing.
7. On work surface, overlap 3 leaves, stems at centre, to form a circle; place chicken breast on centre.
8. In order, top with one-quarter each of shallot mixture, tomatoes, then mushrooms.
9. Fold leaves over centre to form packet; secure with toothpick.
10. Repeat with remaining packets.
11. 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.
12. Remove toothpicks before serving.

portabella mushroom, extra virgin olive oil, shallot, garlic, cabbage, chicken breasts, tomatoes

Taken from www.food.com/recipe/steamed-chicken-packets-365524 (may not work)