Instructions: Note: Collect poaching liquid from Rice Bowl after cooking chicken; or use 2 tablespoons each of poaching liquid and olive oil; or 2 each chicken broth and oil.

This recipe uses a black and decker steamer. Adapt to your steamer.

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 pieces 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 and olive oil) into salsa. Top breast cutlets with fresh Salsa and serve immediately. Pass remaining poaching liquid, if desired.

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

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