Instructions: Fill Steamer Base with water to "Hi" fill line. Position Steaming Bowl.

Combine wine or chicken broth, thyme, salt and black pepper in Rice Bowl.

Stir to blend seasonings. Add Chicken breast cutlets, with thickest parts toward sides of Rice Bowl. Position cover and steam for 34-37 minutes, or until done. While chicken is cooking, combine tomato, avocado, cilantro, walnuts jalapeno peppers, onion, lemon juice and salt; mix well. Transfer chicken cutlets to a bed of rice, if desired. Stir 1/4 cup poaching liquid from Rice Bowl(or poaching liquid & olive oil) into Salsa. Top cutlets with fresh Salsa and serve immediately. Pass remaining poaching liquid, if desired.

Yield: Makes 4 servings ( 1 cutlet, about 1/2 cup salsa each)

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