Yield: 4 servings
|2 tablespoons||Olive oil|
|½||Green pepper; chopped|
|Salt and pepper; to taste|
|Cayenne pepper; to taste|
|½||Tes capers; drained|
|1½ teaspoon||Balsamic vinegar|
|4||Chicken breasts without skin|
1. Heat 1½ tablespoons oil in a skillet with onion and pepper. Cook until softened, about 5 minutes. Add oregano, salt, black and cayenne peppers, capers and sugar. Cook as additional 2 minutes.
2. Transfer contents of skillet to a food processor and puree. Add remaining oil and balsamic. Taste and correct seasoning. (Recipe can be done ahead to this point)
3. Place chicken breasts in a microwave-oven proof dish or pie plate large enough to hold them in a single layer. Pour sauce over the chicken, cover the casserole loosely with waxed paper and cook on high power for 4 minutes. Turn the chicken, recover and cook an additional 4 minutes or until the chicken is cooked through but still juicy. Partially rotate the dish after 2, 4 and 6 minutes. Set aside for 2 minutes.
4. Spoon 1 or 2 chicken breasts and sauce onto heated plates. Serve with rice or steamed potatoes.
NOTES : My MC II shows 28⅖ CFF Recipe by: Chicago Trib ⅐/1996 Posted to EAT-LF Digest by PatHanneman <kitpath@...> on Mar 11, 1999, converted by MM_Buster v2.0l.