| 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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