Servings: 4
Start to finish: 45 minutes
Chicken:
4 (6 ounce) boneless, skinless chicken breasts, trimmed of all visible fat
1/2 cup low-sodium soy sauce
6 garlic cloves, smashed and peeled
Vinaigrette:
2 tablespoons extra-virgin olive oil
1 small shallot, minced
1 teaspoon grated fresh ginger
Pinch ground cumin
Pinch ground fennel
6 ounces cherry tomatoes, halved
Salt and pepper
1 tablespoon chopped fresh cilantro
1 1/2 teaspoons red wine vinegar
For the chicken: Pound chicken breasts to uniform thickness as needed. Whisk 4 quarts water, soy sauce, and garlic together in Dutch oven. Arrange breasts, skinned side up, in steamer basket, making sure not to overlap them. Submerge steamer basket in water.
Heat pot over medium heat, stirring liquid occasionally to even out hot spots, until water registers 175 F, 15 to 20 minutes. Turn off heat, cover pot, remove from burner, and let sit until chicken registers 160 F, 17 to 22 minutes. Transfer breasts to plate, tent with aluminum foil, and let rest while preparing vinaigrette.
For the vinaigrette: Heat 1 tablespoon oil in 10 inch nonstick skillet over medium heat until shimmering. Add shallot, ginger, cumin, and fennel and cook until fragrant, about 15 seconds. Stir in tomatoes and 1/8 teaspoon salt and cook, stirring frequently, until tomatoes have softened, 3 to 5 minutes. Off heat, stir in cilantro, vinegar, and remaining 1 tablespoon oil. Season with pepper to taste. Spoon vinaigrette evenly over each breast before serving.
Nutrition information per serving: 332 calories; 105 calories from fat; 12 g fat (2 g saturated; 0 g trans fats); 124 mg cholesterol; 1105 mg sodium; 14 g carbohydrate; 2 g fiber; 8 g sugar; 42 g protein.
For more recipes, cooking tips and ingredient and product reviews, visit https://www.americastestkitchen.com. Find more recipes like Poached Chicken in “Complete Diabetes Cookbook .”
America’s Test Kitchen provided this article to The Associated Press.
