MMMMM----- Meal-Master Recipe via Home Cookin 2.8

      Title: Microwave Chicken With Lemon And Olives (Low Fat)
 Categories: Chicken, Microwave
      Yield: 4 Servings

      2    Lemons
      1 ts Coarse salt
      2    Chicken breasts;
           - boneless, skinless
    1/4 c  Fresh lemon juice; +3 tb
      2 tb Olive oil
      1 tb Butter or olive oil
      1    Onion; peeled, halved,
           - cut into slivers
      2 cl Garlic; finely minced
      1 tb Crystallized ginger;
           - finely minced
      1 ts Powdered sugar
      1 pn Ground turmeric
  1 1/2 c  Defatted chicken broth
    1/3 c  Imported black olives
    1/3 c  Imported green olives
      3 tb Parsley; chopped

  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" 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 qt microwave-safe casserole. Cover;
  cook on high for 30 seconds. Add onion, garlic, crystallized
  ginger, powdered ginger, 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 tb 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.

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