Microwave chicken with lemon and olives (low fat)

Yield: 4 Servings

Measure Ingredient
2 Lemons
1 teaspoon Coarse salt
2 Whole skinless/boneless
¼ cup + 3 tablespoon fresh lemon
2 tablespoons Olive oil
1 tablespoon Low-fat margarine or
OR 1 tablespoon olive oil
1 Onion peeled halved and
Cut into
2 larges Cloves garlic finely minced
1 tablespoon Finely minced
Crystallized ginger
1 teaspoon Powdered sugar
pinch Of ground turmeric
1 1/2 cup defatted chicken
⅓ cup Imported black olives
⅓ cup Imported green olives
3 tablespoons Chopped parsley

With a vegetable peeler, remove peel from lemons in long strips. Drop strips in a saucepan of boiling water and cook for 2-½ minutes. Remove from water. When cool enough to handle, scrape any remaining white pith off back of lemon strips. Cut into ⅛ 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 ¼ 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" <rev_ide@...> on Aug 28, 1998

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