Title: Microwave Chicken with Lemon and Olives (Low Fat)
Categories: Home Cookin,
Yield: 4
2 lemons
1 ts coarse salt
2 whole skinless/boneless
chicken
breasts
1/4 c + 3 tablespoon fresh lemon
juice
2 tb olive oil
1 tb low-fat margarine or
butter
OR 1 tablespoon olive oil
1 onion peeled halved and
cut into
slivers
2 lg cloves garlic finely minced
1 tb finely minced
crystallized ginger
1 ts powdered sugar
pn of ground turmeric
1 1/2 cup defatted chicken
broth
1/3 c imported black olives
1/3 c imported green olives
3 tb chopped parsley
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.
