| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Italian | Poultry | 4 | servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 <kitpath@earthlink.net> on Mar 11, 1999, converted by MM_Buster v2.0l.
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