Chicken breast coated with mint sauce then sprinkled with garlic powder before cooking in a steamer.
It can be used as part of a full meal with some potatoes, added vegetables and gravy or slice up to use in sandwiches on the day after cooking.
Time to make: 45 mins
- 250g/8oz frozen Chicken Breast
- 2 tsp Garlic Powder or Garlic Salt
- Jar of Mint Sauce
- (Optional) Vegetables
- (Optional) Gravy
- Set the steamer up so that it has enough water to cook for 30 minutes,
- Put the chicken fillets into the bottom tray.
- Spread about 1 tsp of mint sauce onto each.
- Sprinkle on the garlic powder or salt
- Add a little salt to them if using garlic powder but skip if using the salted stuff.
- Set on the steamer base so that it is ready to cook.
- If cooking as part of a dinner then put the vegetables into the other steamer layers. Potatoes are a good starting point plus whatever is your personal preference to go alongside. Carrots, peas, brussels or cauliflower all steam well.
- Cover then switch on so things can cook for about 30 minutes.
- If using as part of a meal then make the gravy. I often use the mixes that come in tubs and only need boiling water to prepare. That means leaving it until everything else is almost ready. If your preference is different then start earlier so the gravy is hot and ready at the same time as the food.
- If cooked as a meal then serve everything onto plates, pour on some gravy and have an enjoyable meal. If cooking for later then allow the chicken to cool before wrapping and putting in the fridge.
One of many ways to flavour chicken cooked in the steamer. Rosemary or Paprika are also good choices.
If using for a meal and there is space in the steamer for more chicken then cook more than is immediately needed. That way, there is some left for a sandwich filling on the following day and a chicken butty is always tasty.