Title: Microwave Chicken Breasts Italian
Categories: Poultry
Yield: 4 servings

2 tb Olive oil
1 md Onion
1/2 Green pepper; chopped
1/2 ts Oregano
Salt and pepper; to taste
Cayenne pepper; to taste
1/2 Tes capers; drained
1 pn Sugar
1 1/2 ts Balsamic vinegar
4 Chicken breasts without skin

1. Heat 1 1/2 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 28.4 CFF

Recipe by: Chicago Trib 1/7/1996

Posted to EAT-LF Digest by PatHanneman on Mar 11,
1999, converted by MM_Buster v2.0l.