| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Poultry, Microwave |
6 |
Servings |
INGREDIENTS
| 3 |
|
Whole Chicken Breasts; Split, Boned And, Skinned |
| 10 |
oz |
Package Frozen Broccoli; Spears |
| 1/4 |
c |
Butter or margarine |
| 1/4 |
c |
Flour |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1 |
ds |
Cayenne pepper |
| 2 |
ts |
Chicken bouillon base |
| 2 |
c |
Milk |
| 1 |
c |
Half and half |
| 1/4 |
c |
Parmesan cheese; grated |
INSTRUCTIONS
Arrange chicken pieces in a 2 quart oblong baking dish, keeping thicker
portions to the outside edge. Cover with wax paper. Microwave at medium
high (70%) until fork tender, 12 to 14 minutes, turning over after half the
cooking time. Set aside. Puncture each vegetable package twice. Place boxes
in microwave oven on a paper towel. Microwave at high (100%) 11 to 12
minutes. Set aside. Place butter in a bowl. Microwave at high (100%) until
melted, 45 seconds to 1 minute. Stir in flour, salt, peppers and bouillon.
Blend in milk and half and half. Microwave at medium high (70%) until
mixture thickens, 6 to 8 minutes, stirring each 2 minutes. Stir in Parmesan
cheese. Arrange broccoli in a 2 quart oblong baking dish. Pour half the
sauce over top. Place chicken on top of sauce. Pour remaining sauce over
chicken. Sprinkle with additional Parmesan cheese, if desired. Cover with
wax paper. Microwave at medium high (70%) until hot and bubbly, 3 to 4
minutes. Makes 6 servings.
Recipe by: diane@keyway.net
Posted to recipelu-digest Volume 01 Number 213 by "Diane Geary"
<diane@keyway.net> on Nov 7, 1997
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