Steamed Chicken Parcels and Spiced Turnips

Not only are these parcels of chicken packed with flavor thanks to a complex blend of spices, they look elegant to boot. Substitute collard, turnip, beet or other greens as desired.

Makes 4 servings

2 medium turnips, about

1 pound, peeled and cut into

1-inch chunks

1 teaspoon red chile flakes, or to taste

1 teaspoon salt, divided

1 teaspoon brown sugar

1⁄8 teaspoon ground cloves 1⁄8 teaspoon ground allspice

¼ teaspoon cinnamon

2 red chiles, such as Fresno, seeded and slivered

2 garlic cloves, minced

1 tablespoon olive oil

1 (1 inch) piece of ginger, peeled and cut into thin matchsticks

2 large chicken breasts, about

1 pound

1 small bunch mustard greens, rinsed and thickest part of stems removed 1 lemon, quartered

Instructions: Toss turnips, chile flakes, ½ teaspoon salt and sugar in a bowl to coat evenly; reserve. Combine cloves, allspice, cinnamon, the remaining salt, slivered chile, garlic, oil and ginger in a bowl and mix. Add chicken breasts to bowl and toss to coat evenly.

Lay a mustard green flat on a cutting board. Place a chicken breast on the leaf and begin rolling the chicken up into the leaf. Add leaves until the chicken breast is completely wrapped in half the mustard greens. Repeat with second chicken breast.

Place a pot containing 4 cups water over high flame and bring to a boil. Place turnips in the bottom of a steamer basket. Place wrapped chicken breasts on top of turnips. Steam for 15-20 minutes or until chicken breast reaches 165 degrees. Slice breasts in half and serve with turnips and lemon wedges.

Nutrition per serving: 207 calories, 7 g fat (1 g saturated fat), 73 mg cholesterol, 324 mg sodium, 11 g carbohydrates, 4 g dietary fiber, 6 g sugar, 26 g protein