Italian Restaurant with a Mediterranean Twist

NUTRITIOUS STEAMED CHICKEN AND GARDEN VEGETABLES

Submitted By: Chef Feker

2 small carrots peeled and cut in 1/4 inch angled cuts
2 large garlic cloves, sliced
1/2 red onion sliced in half moon
1/2 cup Kalamata olives, pits removed and slivered
1 lemon cut in thin rounds
4 tomatoes chopped
2 teaspoon of capers rough chopped
1/4 oz fresh basil sliced in shreds
1 sprig of fresh rosemary left whole
4 teaspoons fresh oregano leafs left whole
1 fennel the stems removed peeled and chopped fine and used for the sauce and the bulb sliced in 1/8 of an inch half moon
1 ea. red, yellow, green bell pepper seeded, sliced round, ends diced up and saved for the sauce
3 tablespoons extra-virgin olive oil
12 oz artichoke hearts cut in quarters
1/2 lb small red potatoes cut in quarters
1/4 cup of white wine
3/4 cup of chicken stock
4 skinless boneless chicken breasts, 6 oz each

Place a stainless steamer on the burner at low heat.

Place 1/2 of the onions, carrots, and garlic, along with the chopped up fennel stems, peppers and tomatoes and sautée at low temperature.

When your onions turn soft and translucent about 3 minutes, add chicken stock and white wine and increase heat and allow mixture to come to a boil. Meanwhile toss all remaining ingredients in a bowl. Season with salt and pepper arrange the chicken in the steamer basket first and top the chicken with the vegetables except the potato which you need to put in the sauce to cook.

Place steamer basket over the steaming liquid cover the top and let cook for 10 minutes.

Chef’s Note: Make sure there is enough room between your chicken breasts for the steam to penetrate evenly.

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