| Microwave Chicken Breasts Italian
Categories: Balsamic Vinegar, Microwave, Oregano, Onion, Olive oil, Chicken, Poultry
2 tablespoons of Olive oil
1 medium Onion
1/2 Green pepper, chopped
1/2 teaspoon of Oregano
Salt and pepper; to taste
Cayenne pepper, to taste
1/2 teaspoons of capers, drained
1 pn Sugar
1 1/2 teaspoon of Balsamic vinegar
4 Chicken breasts without skin |
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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. 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) 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. Spoon 1 or 2 chicken breasts and sauce onto heated plates. Serve with rice or steamed potatoes. Serving Size: 4 NOTES : My MC II shows 28.4 CFF Recipe by: Chicago Trib 1/7/1996 Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on Mar 11, 1999, converted by MM_Buster v2.0l. |
