Chicken vegetable platter
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | eaches | Medium potato |
| ½ | each | Onion |
| ⅛ | cup | Water |
| 1 | tablespoon | Olive oil |
| ¼ | teaspoon | Pepper |
| ½ | teaspoon | Salt |
| 5 | ounces | Frozen peas |
| 1½ | tablespoon | Dijon mustard |
| ½ | tablespoon | Horseradish sauce |
| ½ | teaspoon | Italian Herbs |
| 1/16 | teaspoon | Pepper |
| 1½ | tablespoon | Olive oil |
| 2 | eaches | Chicken breast halves |
Directions
Scrub potatoes and cut in eighths. Slice onion. Combine potatoes, onion, water, 2 Tbls oil, salt and pepper. Put in baking dish, cover, cook at 100% for 8 minutes, turning and stirring once. Push potatoes to one side, add peas and stir to coat with juices. Remove from dish. Set aside. Blend dijon mustard, horseradish, Italian Herbs, and pepper. Gradually whisk in 3 Tbls oil until creamy. Brush sauce over chicken breasts, place in baking dish. Cook on high, turning and brushing with sauce 3 times every 5 minutes for total cooking time of 15 minutes. Let stand 5 minutes. Return peas and potatoes to dish, cook on high 5 minutes, rotate and stir once.
Posted by Sheila Exner - Sept 95 Submitted By SHEILA EXNER On 09-03-95