Steamed Chicken And Ham Recipes

HAM AND CHEESE STUFFED CHICKEN BREASTS

Steps:

• Insert a paring knife into the thickest part of each chicken breast to make a 3-inch-long pocket down the side, cutting in about halfway. Rub the insides of the pockets with 1 tablespoon of the mustard for all 4 breasts. Stuff each breast with 2 half slices of ham and 1 slice of provolone, folding them to fit. Rub both sides of the chicken breasts with the olive oil and sprinkle with the salt and pepper.
• Heat a nonstick skillet over medium-high heat until very hot, 3 to 5 minutes. Add the chicken breasts and cook until golden brown and just cooked through, 6 to 8 minutes per side depending on the thickness of the chicken; reduce the heat to medium if the chicken becomes too dark towards the end of the cooking time. Cover the skillet with a lid or a piece of aluminum foil during the last 3 minutes of cooking time to finish cooking the chicken through to an internal temperature of 160 degrees F. Check the temperature at the thickest part of the breast without stuffing.
• Transfer the chicken to 4 plates or a cutting board and add the chicken broth and remaining 1 tablespoon mustard to the skillet. Cook, whisking, over medium-high heat until the sauce has reduced by about half, 3 to 4 minutes. Remove from the heat and swirl in the butter and chopped herbs.
• Depending on the size of the breasts, either put 1chicken breast on each of 4 plates or slice all the breasts and divide among 6 plates. Spoon the sauce over the chicken and serve with Crispy Sliced Roasted Potatoes on the side.
• Serving suggestion: Crispy Sliced Roasted Potatoes, recipe follows.
• Place a rimmed baking sheet in the center rack of the oven and preheat the oven to 425 degrees F.
• Thinly slice the potatoes about 1/8-inch thick and toss with the oil, salt and pepper. Carefully spread the slices on the hot baking sheet in a single layer and roast until golden and crispy, turning with a metal spatula occasionally and spreading them out to cook evenly, 30 to 35 minutes.

STEAMED CHICKEN AND HAM

Steps:

• 1. With a cleaver, chop chicken, bones and an, in 1 1/2- to 2-inch sections. Slice smoked ham 1/2-inch thick, then in 1 1/2-inch squares. 2. In a heatproof bowl, arrange alternating layers of chicken sections, skin-side up, and squares of ham. 3. Sprinkle with oil, using a circular motion. Season with salt. Mince scallion stalks and sprinkle over the top. 4. Steam until done (about 45 minutes). See HOW-TO, _Steaming. Garnish with Chinese parsley and serve. VARIATION: * After step 1, toss the chicken sections gently to coat in a mixture of 1 tablespoon cornstarch 2 tablespoons soy sauce 2 tablespoons sherry, 2 tablespoons ginger root, minced 1 tablespoon oil or chicken fat 1/2 teaspoon salt and a dash of pepper. In step 2, top with the ham squares and 1 cup canned button mushrooms. Omit step 3 pick up step 4.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

EASY STEAM CHICKEN

Steps:

• Place chicken and salt in a bowl. Evenly rub salt into chicken. Refrigerate 30 minutes.
• Rinse chicken and place in a pot fitted with a steamer basket over water. Bring water to a boil, and steam chicken until juices run clear, about 30 minutes.
• Heat vegetable oil in a skillet over medium heat. Stir in onion and cook until tender. Mix in garlic, and cook about 1 minute. Stir in soy sauce and sesame oil, and remove from heat. Scoop over the chicken to serve. Garnish with cilantro.