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Receta Microwave Chicken With Lemon And Olives (Low Fat)
by Global Cookbook

Microwave Chicken With Lemon And Olives (Low Fat)
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Ingredientes

  • 2 x Lemons
  • 1 tsp Coarse salt
  • 2 whl skinless/boneless Chicken Breasts
  • 1/4 c. + 3 Tbsp. fresh lemon Juice
  • 2 Tbsp. Extra virgin olive oil
  • 1 Tbsp. Low-fat margarine or possibly Butter Or possibly 1 Tbsp. extra virgin olive oil
  • 1 x Onion peeled halved and Cut into Slivers
  • 2 lrg Cloves garlic finely chopped
  • 1 Tbsp. Finely chopped Crystallized ginger
  • 1 tsp Powdered sugar pn Of grnd turmeric
  • 1 x 1/2 c. defatted chicken Broth
  • 1/3 c. Imported black olives
  • 1/3 c. Imported green olives
  • 3 Tbsp. Minced parsley

Direcciones

  1. 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 min. Remove from water. When cold sufficient 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.
  2. 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 c. lemon juice over them. Let rest for 30 min.
  3. Place oil and margarine in a 3 qt microwave-safe casserole. Cover; cook on high for 30 seconds. Add in onion, garlic, crystallized and powdered gingers, turmeric and broth. Stir well. Return to microwave and cook, covered, on high for 5 min.
  4. Add in lemon peel, olives, remaining lemon juice and 2 Tbsp. parsley to casserole. Stir and cook sauce, covered, on high for 2 min.
  5. Drain chicken. Place in casserole in one layer, covering with sauce. Cook, covered, on high for 8 min or possibly till breasts are tender but not overcooked.
  6. Place chicken in 4 shallow bowls. Spoon sauce and vegetables on top; garnish with remaining parsley.