Title: Microwave Chicken with Lemon and Olives (Low Fat)
Categories: Home cookin
Yield: 4 Servings

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.

Posted to MM-Recipes Digest by "Beth Ide" on Aug
28, 1998