Microwave Chicken With Lemon And Olives (low Fat) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2: Lemons,
1 tsp: Coarse salt,
2: Whole skinless/boneless,
Chicken,
Breasts,
1/4 cup: + 3 tablespoon fresh lemon,
Juice,
2 tbsp: Olive oil,
1 tbsp: Low-fat margarine or,
Butter,
OR 1 tablespoon olive oil,
1: Onion peeled halved and,
Cut into,
Slivers,
2 large: Cloves garlic finely minced,
1 tbsp: Finely minced,
Crystallized ginger,
1 tsp: Powdered sugar,
pn Of ground turmeric,
1 1/2 cup: defatted chicken,
Broth,
1/3 cup: Imported black olives,
1/3 cup: Imported green olives,
3 tbsp: Chopped parsley,
Directions:
With a vegetable peeler, remove peel from lemons in long strips. Drop
strips in a saucepan of boiling water and cook for
2-1/2 minutes. Remove from water. When cool enough to handle, scrape
any remaining white pith off back of lemon strips. Cut into 1/8 x 2 inch
slivers. Place in a bowl and toss with coarse salt. Let sit at room
temperature for 1 hour.
Clean chicken well. Remove excess fat. Cut breasts in half, removing
center cartilage. Fan out the fillets on back of breasts. Place breasts in
a bowl and pour 1/4 cup lemon juice over them. Let rest for 30 minutes.
Place oil and margarine in a 3 quart microwave-safe casserole. Cover; cook
on high for 30 seconds. Add onion, garlic, crystallized and powdered
gingers, turmeric and broth. Stir well. Return to microwave and cook,
covered, on high for 5 minutes.
Add lemon peel, olives, remaining lemon juice and 2 tablespoon parsley to
casserole. Stir and cook sauce, covered, on high for 2 minutes.
Drain chicken. Place in casserole in one layer, covering with sauce. Cook,
covered, on high for 8 minutes or until breasts are tender but not
overcooked.
Place chicken in 4 shallow bowls. Spoon sauce and vegetables on top;
garnish with remaining parsley.
Posted to MM-Recipes Digest by "Beth Ide" on Aug
28, 1998
Source from luhu.jp
strips in a saucepan of boiling water and cook for
2-1/2 minutes. Remove from water. When cool enough to handle, scrape
any remaining white pith off back of lemon strips. Cut into 1/8 x 2 inch
slivers. Place in a bowl and toss with coarse salt. Let sit at room
temperature for 1 hour.
Clean chicken well. Remove excess fat. Cut breasts in half, removing
center cartilage. Fan out the fillets on back of breasts. Place breasts in
a bowl and pour 1/4 cup lemon juice over them. Let rest for 30 minutes.
Place oil and margarine in a 3 quart microwave-safe casserole. Cover; cook
on high for 30 seconds. Add onion, garlic, crystallized and powdered
gingers, turmeric and broth. Stir well. Return to microwave and cook,
covered, on high for 5 minutes.
Add lemon peel, olives, remaining lemon juice and 2 tablespoon parsley to
casserole. Stir and cook sauce, covered, on high for 2 minutes.
Drain chicken. Place in casserole in one layer, covering with sauce. Cook,
covered, on high for 8 minutes or until breasts are tender but not
overcooked.
Place chicken in 4 shallow bowls. Spoon sauce and vegetables on top;
garnish with remaining parsley.
Posted to MM-Recipes Digest by "Beth Ide"
28, 1998
Source from luhu.jp
Tags
Home cookin