Note: This recipe was developed for the Wolfgang Puck 3-Tier Rapid Steamer. Please consult the owner’s manual for proper use and safety procedures.

Fill water tank with water. Place chicken on work surface and apply the dry rub.

Place seasoned chicken in bottom steamer basket. Steam for 8 to 10 minutes, or until internal temperature reaches 165°F.

Remove from steamer and cut into ½-inch thick medallions. Serve with barbecue sauce.