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STEAMED CHICKEN & VEGETABLES
2 quarts water
4 bone-in chicken breast halves
(about 1 1/2 pounds) skin removed
1/2 pound baby carrots, pared and
trimmed
1/2 teaspoon dried marjoram leaves
1/4 teaspoon dried rosemary leaves,
crushed
1 medium zucchini, cut into julienne
strips
1 medium summer squash, cut into
julienne strips
In Cooker-Steamer heat water to boiling.
Place chicken and carrots in basket with
handles locked-down. Sprinkle chicken with
marjoram and rosemary. Place basket in
cooker. Cover. Steam on setting "8", 10
minutes. Add zucchini and yellow squash.
Steam, covered, 5 to 10 minutes, or until
chicken near bone is no longer pink, juices
run clear and vegetables are tender-crisp.
4 servings.
wmm FNN
3035 SHADELAND • INDIANAPOLIS IN 46226 0901