Recipe: Marinated Chicken Breasts with Red Potatoes and Zucchini

One of the things I really hadn’t gotten into but was very curious to try was cooking chicken in this steam oven. I had been told by my local Miele representative that meats don’t brown in this oven, so it’s not a bad idea to try marinated meats for better visual results.

So after purchasing a two pound marinated split chicken breast (boneless) we placed it on the solid pan, along with some small red potatoes. After following the instructions in the Masterchef Menu, the recipe was set for 212-degrees for 18-minutes.

I had forgotten to check the cooking times for potatoes, but figured I’d go ahead and try them with the chicken’s preset time to see how they came out.

With about 6-minutes left I opened the door and inserted the preferated dish in which we had cut up the zucchini and placed the wedges in the dish.

I have to say I was pleasantly surprised. The potatoes probably could have gone in for another 5-minutes or so to make them a little softer, but the chicken was absolutely moist and delicious with plenty of flavor. It was extremely tender, which was good because I was cutting it with a plastic knife which did the job just fine. This is probably one of the easiest dinners for a family of four, as it fed four of us just fine at a cost of just $11.00 in a matter of just 18-minutes (although I’d put the potatoes in first for five minutes earlier in a preferated pan for better results).