Steamed Chicken Packets

Directions

1. 1
   With a spoon, scrape gills from underside of mushroom caps and discard; thinly slice mushroom caps.
2. 2
   In small pan, heat oil over medium heat and saute shallots and garlic until shallots are a light golden, about 5 minutes.
3. 3
   Scrape into bowl; set aside.
4. 4
   Steam cabbage leaves, covered, over high heat until pliable, 3 to 5 minutes; let cool.
5. 5
   Cut out any tough stem cores.
6. 6
   Please read steaming tips in description before continuing.
7. 7
   On work surface, overlap 3 leaves, stems at centre, to form a circle; place chicken breast on centre.
8. 8
   In order, top with one-quarter each of shallot mixture, tomatoes, then mushrooms.
9. 9
   Fold leaves over centre to form packet; secure with toothpick.
10. 10
    Repeat with remaining packets.
11. 11
    Place packets in hot steamer; steam, covered, over high heat until chicken is no longer pink in centre and juices run clear, 25 to 30 minutes.
12. 12
    Remove toothpicks before serving.