How To Steam Boneless Chicken Breasts

Cooking methods for chicken vary and if you are looking for something healthier than frying and quicker than crockpot cooking, what about learning how to steam poultry breasts? There are various recipes for this. Steaming is a nice cooking method because the flavor of whatever liquids, herbs, and spices you use really penetrate into the poultry, giving it lots of taste.

What Equipment You Need

If you enjoy using this cooking method you might wish to invest in a steamer. You can get simple ones or ones with various layers for meat, vegetables and other ingredients, which have different cooking times and need less or more heat or steam, so everything is ready at the same time. Alternatively, you can use a steamer basket.

If you do not have either of those and you wish to try this cooking technique before investing, you can either use a metal rack in a skillet or pot or you can steam the breasts in a little liquid in a tightly covered pot.

Healthy Steamed Chicken And Vegetables

You can combine your poultry with delicious healthy ingredients and some herbs for flavor using this recipe. This recipe makes enough to serve six people. Rinse three whole chicken breasts under running water and pat them dry.

Combine a teaspoon of crushed, dried tarragon leaves with a teaspoon of salt and sprinkle two thirds of this over the chicken, saving the rest. Pour a cup of cold water into a twelve inch skillet and put a ten inch wire rack in there.

Layer the breasts on the rack. If they have skin on, put them skin side up. Cut two big carrots into diagonal slices, six new potatoes into half inch slices and three zucchini into diagonal slices. Layer the carrots, then the potatoes and finally the zucchini on top of the chicken breasts. Add a crumbled bay leaf and sprinkle the rest of the salt and tarragon mixture on top. Bring the water to a boil, then turn the heat down, cover the pan and steam the meat and vegetables until everything is cooked through and tender.

Arrange the chicken and vegetables on a serving platter. Boil the liquid in the skillet until it reduces to half a cup, then pour this over the poultry and sprinkle a couple of tablespoons of chopped parsley on top.

Asian Style Steamed Chicken

This recipe is similar to the first one but has an Asian flavor because of the soy sauce and green onions. Put six breasts or a whole chicken in a big pot. Chop up three potatoes, a red bell pepper, two green onions, and one yellow onion. Combine half a cup of soy sauce with the chopped vegetables, a tablespoons of garlic or garlic powder and half a teaspoon of black pepper.

Pour this mixture over the poultry and cover the pan tightly. Cook until the meat is white all the way through and the vegetables are tender. Turn the poultry a couple of times as it cooks so it does not burn on the bottom but keep the lid on so the steam cooks the meat.

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