| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Home cookin | 4 | Servings | |
INGREDIENTS
| 2 | Lemons | |
| 1 | t | Coarse salt |
| 2 | Whole skinless/boneless | |
| Chicken | ||
| Breasts | ||
| 1/4 | c | + 3 tablespoon fresh lemon |
| Juice | ||
| 2 | T | Olive oil |
| 1 | T | Low-fat margarine or |
| Butter | ||
| OR 1 tablespoon olive oil | ||
| 1 | Onion peeled halved and | |
| Cut into | ||
| Slivers | ||
| 2 | Cloves garlic finely minced | |
| 1 | T | Finely minced |
| Crystallized ginger | ||
| 1 | t | Powdered sugar |
| pn | Of ground turmeric | |
| 1 | 1/2 cup defatted chicken | |
| Broth | ||
| 1/3 | c | Imported black olives |
| 1/3 | c | Imported green olives |
| 3 | T | Chopped parsley |
INSTRUCTIONS
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 minutes. Remove from water. When cool enough 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. 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 cup lemon juice over them. Let rest for 30 minutes. Place oil and margarine in a 3 quart microwave-safe casserole. Cover; cook on high for 30 seconds. Add onion, garlic, crystallized and powdered gingers, turmeric and broth. Stir well. Return to microwave and cook, covered, on high for 5 minutes. Add lemon peel, olives, remaining lemon juice and 2 tablespoon parsley to casserole. Stir and cook sauce, covered, on high for 2 minutes. Drain chicken. Place in casserole in one layer, covering with sauce. Cook, covered, on high for 8 minutes or until breasts are tender but not overcooked. Place chicken in 4 shallow bowls. Spoon sauce and vegetables on top; garnish with remaining parsley. Posted to MM-Recipes Digest by "Beth Ide" <[email protected]> on Aug 28, 1998
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