Steamer Recipes

Blue Castello and Avocado Chicken

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Steaming How To's

Steamer Recipes > Poultry

Blue Castello and Avocado Chicken


Preparation Time: 15-20 minutes
Cooking Time: 30-35 minutes


  • One bunch fresh lemon thyme or thyme
  • cup chopped walnuts
  • Two scallions (spring onions), chopped
  • One small avocado, peeled, pitted and sliced
  • Eight thin slices blue Castello or Gorgonzola cheese, about 6 mm ( inch) each
  • Four boneless, chicken breast halves (skinless)

For light tomato sauce

  • Three large tomatoes, peeled and coarsely chopped
  • One tablespoon olive oil
  • Two scallions (spring onions), chopped
  • One clove garlic, crushed
  • Two teaspoons soy sauce
  • One tablespoon lemon juice
  • Two teaspoons Worcestershire sauce
  • One tablespoon chopped fresh basil or thyme
  • salt and cracked black pepper to taste


  1. Along one side of each chicken breast, cut a small slit to make a pocket.
  2. Lay 2 slices cheese, scallions, 2 slices avocado and nuts in each pocket.
  3. Skewer close the chicken with a toothpick.
  4. Place half the thyme in a steamer basket or bamboo steamer with chicken on top.
  5. Spread remaining thyme over chicken.
  6. Pour the pot or wok with water and bring to rapid simmer. Make sure that the steamer does not touch the water.
  7. Put the steamer over water, cover and steam for 15-20 minutes until cooked.
  8. To skin tomatoes, make a cut through the skin around the centre of each tomato. Place tomatoes into boiling water for 1 minute and immediately transfer to cold water. Peel off the skin.
  9. To make tomato sauce, heat oil in a medium saucepan over medium-low heat.
  10. Add scallions and garlic and cook for 5 minutes until soft. Reduce heat and add the remaining ingredients, cover and cook for about 10 minutes until thick. If a thinner sauce is preferred, add a little chicken stock.
  11. Using a spoon spread tomato sauce over chicken, sprinkle with sprigs of lemon thyme, and serve with steamed rice or baby new potatoes.


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