Books: The Perdue Chicken Cookbook
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Mitzi Perdue >> The Perdue Chicken Cookbook
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CHICKEN MARENGOServes 3-4
Frank admires Napoleon because he was such an effective
leader and motivator of men. But Frank has another reason
to like the famous French general. Napoleon liked chicken
so much that during his campaigns, he ate it almost every
night. In 1800 when Napoleon was fighting in Italy, the
supply wagons were late and his chef had to scour the
countryside for whatever food he could find. The result
was a chicken dish made with olive oil, mushrooms, tomato,
garlic and other ingredients available from the nearby
farms. Napoleon liked the dish so much that he named it
"Chicken Marengo," in honor of the battlefield where he had
just been fighting, and from then on ordered it served to
him after every battle.
6 chicken thighs
2 teaspoons olive oil
2 cups coarsely chopped fresh plum tomatoes
1/2 cup chopped green pepper
1/4 cup finely chopped onion
2 cloves garlic, minced
2 tablespoons minced, fresh parsley
1/2 teaspoon dried oregano
1/4 teaspoon ground pepper
1/2 teaspoon salt or to taste
Remove and discard skin from thighs. In 3-quart microwave-
safe utensil, combine remaining ingredients; cover with
plastic wrap. Microwave at HIGH (100% power) 5 minutes,
stirring twice. Arrange thighs in circular pattern on top
of tomato mixture; spoon mixture over thighs. Cover with
wax paper; microwave at MEDIUM-HIGH (70% power) 10 minutes
per pound. Halfway through cooking time, turn thighs over;
re-cover and complete cooking. Let stand, covered, 10
minutes before serving.
CHINESE CHICKENServes 4
The shape of foods affects cooking results. Thin areas
cook faster than thicker ones, so meatier portions should
always be placed toward the outer edge of the utensil where
microwave energy is greater.
4 chicken drumsticks
4 chicken thighs
1/4 cup melted butter
2 tablespoons soy sauce
1/4 teaspoon ground pepper
1/8 teaspoon minced, fresh ginger
1 can (3-ounces) chow mein noodles
1/4 cup sliced almonds
Salt to taste
Remove and discard skin from drumsticks and thighs. In
small bowl, mix butter, soy sauce, pepper and ginger. In
blender or food processor fitted with steel blade, finely
chop chow mein noodles, almonds and salt; transfer to wax
paper. Brush chicken with soy mixture, then roll in noodle
mixture to coat all sides. Arrange on microwave-safe
roasting pan, with meatier portions toward outside; cover
with wax paper. Reserve remaining soy and noodle mixture.
Microwave at MEDIUM-HIGH (70% power) 10 minutes per pound.
Halfway through cooking time turn legs and thighs over;
spoon on remaining soy mixture and sprinkle with remaining
noodle mixture. Cover with a double thickness of paper
towels. Complete cooking, remove paper towels during last
2 minutes. Let stand, uncovered, 5 minutes before serving.
DRUMSTICKS LITTLE ITALY STYLEServes 4
Do you know how to tell when rice is done? The aim of
cooking rice is to have all the little starch granules
inside each grain swell with water but not burst. You can
tell that rice is undercooked if you pinch a grain and feel
a hard or gritty core. You can tell that it's overcooked
if you look at a grain closely and find that the edges are
split and ragged. It's perfectly cooked if the grain is the
same smooth shape as the uncooked grain, only puffed,
swollen and soft.
1 cup chopped, canned tomatoes
3/4 cup long grain rice
1 cup chicken broth
1/2 cup dry white wine
1 medium onion, chopped
1 large clove garlic, crushed
1/2 teaspoon dried thyme
5 roaster drumsticks
Salt and ground pepper to taste
2 tablespoons or more minced, fresh parsley
In a 3 quart microwave-safe utensil combine tomatoes and
rice. Stir in broth and wine; add onion, garlic, thyme,
and mix well. Cover with plastic wrap; microwave at high
(100% power) 5 minutes. Arrange drumsticks over top of
mixture, with meatiest portions to the outer edge of
utensil. Re-cover with plastic wrap; microwave at HIGH
(100% power) 5 minutes then at MEDIUM-HIGH (70% power) 12
minutes per pound. Halfway through cooking time stir and
turn drumsticks over. Re-cover and complete the cooking.
Let stand, covered 10 minutes before serving. Test for
doneness after standing; juices should run clear with no
hint of pink when drumstick is pierced. Season with salt
and pepper. Add parsley to rice mixture for garnish.
OLIVE MICROWAVED CHICKENMakes 6 Drumsticks
When you saw the title of this recipe, did you hesitate
because you were concerned that the calories in olives
could wreck your diet? Not to worry! Olives are actually a
fairly low calorie food, with the average one having only
4-5 calories. The largest jumbo olive has only 12
calories.
6 chicken drumsticks
1 cup slivered onion strips
1/2 cup slivered green pepper strips
1/2 cup thawed lemonade concentrate
1/2 cup ketchup
1/4 cup sliced pimento-stuffed olives
1/4 cup sliced pitted ripe olives
2 teaspoons Worcestershire sauce
1 clove garlic, minced
Remove and discard skin from drumsticks. In a 12 x 8-inch
microwave-safe utensil, combine remaining ingredients;
cover with plastic wrap. Microwave HIGH (100% power) 5
minutes, stirring once.
Turn drumsticks in sauce to coat. Arrange drumsticks in
circular pattern in sauce with meatier portions toward
outside of utensil. Cover with wax paper; microwave at
MEDIUM-HIGH (70% power) 10 minutes per pound. Halfway
through cooking time, turn drumsticks and spoon sauce on
top. Re-cover with wax paper; complete cooking. Let
stand, covered, 10 minutes before serving.
PENNSYLVANIA DUTCH-COUNTRY DRUMSTICKSServes 2
When you're buying the apples for this recipe, you can tell
which ones are Red Delicious by looking at the base of the
apples. A Red Delicious always has five knobs or points at
the base.
5 roaster drumsticks
Salt and ground pepper to taste
6 tablespoons butter or margarine, divided
1/2 cup apple juice (1/4 cup for microwave)
1 tablespoon soy sauce (1-1/2 teaspoons for microwave)
1/4 cup brown sugar, firmly-packed (1/8 cup for microwave)
2 Red Delicious apples, peeled, cored and cut into 8 wedges
each
2 tablespoons sugar
Conventional Method:
Season drumsticks with salt and pepper. In a large skillet
over medium heat, melt 3 tablespoons butter. Add drumsticks
and brown for 4 to 5 minutes per side. In a measuring cup
combine apple juice, soy sauce and brown sugar and pour
over drumsticks. Cover and simmer 20 minutes. Turn and
simmer 25 minutes longer.
Ten minutes before end of cooking time, in another skillet,
over medium-high heat, melt remaining butter. Add apple
wedges and brown on one side. Sprinkle with sugar and
turn. Brown other side. Transfer chicken to serving dish
and top with apple wedges. Spoon sauce over top.
aMicrowave Oven:
Place 2 tablespoons of butter in a 9-inch microwave-safe
utensil. Microwave at HIGH (100% power) 40 seconds.
Combine 1/4 cup apple juice, 1 1/2 teaspoons soy sauce and
1/8 cup firmly packed brown sugar with melted butter.
Place drumsticks in apple juice mixture and turn to coat
well. Arrange drumsticks with meatiest portions toward
outer edge of utensil. Cover with wax paper. Microwave at
MEDIUM-HIGH (70% power) 12 minutes per pound. Half way
through cooking time turn drumsticks and spoon sauce over
each. Re-cover and complete cooking. Let stand, covered,
5 to 10 minutes.
Place 2 tablespoons butter in a 2-quart microwave-safe
utensil. Microwave at HIGH 40 seconds. Sprinkle butter
with 2 tablespoons firmly packed brown sugar; stir. Place
apple wedges in brown sugar mixture; toss gently to coat.
Microwave at HIGH 3 minutes, stir. Microwave an additional
3 minutes or until apples are tender. Transfer chicken to
serving dish and top with apple wedges. Spoon sauce over
top.
ROASTER THIGHS IN WINEServes 4
For the longest shelf life and the best flavor, don't wash
the mushrooms called for in this recipe until just before
using them. And don't soak them, just lightly mist them or
wipe them with a damp paper towel. With soaking, they
easily become waterlogged and lose some of their flavor.
4 roaster boneless thigh cutlets
4 strips uncooked bacon, diced
1 cup Burgundy or other dry, red wine
2 tablespoons cognac or brandy
16 small whole onions, peeled
8 ounces sliced, fresh mushrooms, 2 cups
3 tablespoons flour
2 teaspoons minced fresh parsley
1 bay leaf
1 1/2 teaspoons minced, fresh thyme or 1/2 teaspoon dried
Cut thigh cutlets in half. In 3-quart microwave-safe
utensil, place bacon; microwave at HIGH (100% power) until
crisp, 3 to 4 minutes. Combine wine and Cognac and add to
utensil with remaining ingredients; stir well. Arrange
thighs, with thicker portions toward outer edge, on top of
vegetables. Cover with wax paper; microwave at HIGH 5
minutes.
Reduce power to MEDIUM-HIGH (70% power) and cook 12 minutes
per pound. Halfway through cooking time, stir vegetable
mixture and turn cutlets over. Let stand, covered, 15
minutes before serving.
SPICY AFRICAN DRUMSTICKSServes 4
If you eliminate the crushed pepper in this recipe, it
could be a dish children would love.
Be sure the peanuts you use in the recipe are fresh. Once
a package has been opened, keep it in the refrigerator
since peanuts rapidly go rancid. As an emergency first aid
measure for peanuts that aren't as fresh as you wish they
were, try this tip I got from a peanut farmer in Georgia.
Put the peanuts in a sieve and pour boiling water over
them. The hot water will wash away some of the oils that
are responsible for the off-flavor.
6 chicken drumsticks
2 tablespoons vegetable oil
1 cup chopped onion
1 garlic clove, minced
1 can (16-ounces) tomato puree
1/2 teaspoon salt or to taste
1/8 teaspoon crushed red pepper
1/4 cup peanut butter
1/4 cup chopped peanuts
Remove and discard skin from drumsticks. In a 12 x 8-inch
microwave-safe utensil, combine oil, onion and garlic.
Cover with plastic wrap; microwave at HIGH (100% power) 5
minutes or until onions are tender. Stir in tomato puree,
salt and red pepper.
Arrange drumsticks in utensil with meatier portion toward
outside; spoon tomato sauce over top. Cover with wax
paper; microwave at MEDIUM-HIGH (70% power) 10 minutes per
pound. Halfway through cooking time, turn drumsticks over;
re-cover with wax paper and microwave remaining time.
Remove drumsticks to serving platter; cover with foil and
let stand 10 minutes. Stir peanut butter and peanuts into
tomato sauce. Cover with plastic wrap; microwave at HIGH 2
minutes. To serve, spoon sauce over drumsticks.
CORNUCOPIA STUFFED ROASTERServes 8
A roaster stuffed with vegetables and rice is a tasty meal
in one dish. The stuffing doesn't increase the cooking
time, which is about one hour less in a microwave than
required for conventional roasting.
1 whole roaster (about 6 pounds)
1/4 cup hot water
1/4 cup butter or margarine
1 cup frozen peas and carrots
1 1/2 cups cooked rice
2 tablespoons minced fresh parsley
1/2 teaspoon dried thyme
1 teaspoon salt or to taste
Browning spray (optional)
Remove giblets. In a 1-cup glass measuring cup, place
water and butter; microwave at HIGH (100% power) 1 minute.
In 1-quart microwave-safe utensil, place peas and carrots;
cover. Microwave at HIGH 4 minutes, stirring once; drain.
In a small bowl, combine rice, melted butter mixture, peas
and carrots, parsley, thyme and salt. Place in cavity of
roaster; with rounded wooden picks, fasten skin across
cavity opening and at neck. Place roaster, breast side
down, on microwave-safe roasting pan. Spray with browning
spray or brush roaster with melted butter if desired; cover
with wax paper.
Microwave at HIGH 5 minutes. Reduce power to MEDIUM-HIGH
(70% power). Cook 12 minutes per pound, brushing with
drippings several times during cooking. Halfway through
cooking time, turn roaster over, using paper towels to
protect hands. Pour off drippings and reserve, if desired.
Baste roaster with drippings or use browning spray; cover
with wax paper and complete cooking.
Let stand, covered with aluminum foil, 20 minutes. Test
for doneness after standing; juice should run clear with no
hint of pink when thigh is pierced. To serve, spoon
stuffing into serving bowl and slice roaster.
CHICKEN WING PAELLAServes 4-6
Paella is a Spanish dish with a mixture of rice,
vegetables, meat and sometimes shellfish. I lived in Spain
for a couple of years and came to the conclusion that there
must be almost as many versions of Paella as there are
Spanish cooks$which means that you have a lot of latitude
to vary the ingredients according to what you have handy in
your refrigerator. I like this better the next day, when
the different flavors have had a chance to "marry."
10 chicken wings
1 pound sweet Italian sausage links
1 teaspoon browning sauce
1 large onion, chopped
1 sweet red pepper, cut into thin strips
1 medium-sized zucchini, chopped
1 can (16-ounces) tomatoes, undrained
1/2 cup hot water
1 teaspoon salt or to taste
1 teaspoon dried oregano
1/2 teaspoon paprika
1/2 teaspoon ground turmeric
1/2 teaspoon Tabasco
2 cups hot cooked rice
1 cup frozen peas, thawed
Cut wing-tip section from wings. Set tips aside to cook
later in soup or stew, if desired. Brush sausages with
browning sauce; cut into 1-inch pieces. In 3-quart
microwave-safe dish, place sausage pieces; cover with wax
paper. Microwave at HIGH (100% power) 6 to 7 minutes, or
until sausage loses its pink color, stirring twice. With
slotted spoon remove sausage.
To drippings in dish, add onion, red pepper and zucchini;
cover with plastic wrap. Microwave at HIGH 5 minutes,
stirring twice. Add tomatoes, browned sausages, water,
salt, oregano, paprika, turmeric and Tabasco; stir to
blend.
Arrange chicken wings in circular pattern on top of tomato
mixture. Cover with plastic wrap; microwave at HIGH 5
minutes. Reduce power to MEDIUM-HIGH (70% power); cook 10
minutes per pound. Halfway through cooking time, turn
wings over; re-cover and complete cooking. Stir in hot
cooked rice and peas; microwave at HIGH 3 minutes.
To warm for serving, cover with plastic wrap to speed
cooking and microwave at HIGH until heated through. Let
stand 5 minutes before serving.
CHAPTER THREE-CHICKEN FOR DIETERS
Are you concerned about the cholesterol in your diet?
Are you watching calories and trying to cut down on fat?
Has your doctor suggested that you consume less salt?
Then read on. The wonderful thing about chicken is
that the low cholesterol and the low calorie recipes are
the same. And the flavors that add spark to a low calories
recipe are the same ones that can help you get along with
little or no salt.
Chicken is the dieter's ray of sunshine. Except for
turkey breast, no
other popular meat is as low in calories as skinless
chicken breast. A 3-ounce portion of skinless broiled
chicken breast has only 115 calories. An equivalent size
portion of cooked lean trimmed beef would average 189
calories, and cooked lean, trimmed pork is 198 calories.
Chicken is also lowest in saturated fat compared with
non-poultry meats.
Grams of Saturated Fat
Cooked 3-ounce portion skinless chicken breast: 0.4
Average cooked 3-ounce portion of chicken: 1.1
Average cooked 3-ounce portion of lean, trimmed beef: 3.4
Average cooked 3-ounce portion of lean, trimmed pork: 3.8
To avoid both fat and calories when cooking with chicken:
_Choose breast meat. This is the leanest part of the
bird and has less than half the fat of, for example, thigh
meat. Because of its low fat content, it's the only meat I
ever serve Frank, and it's the only meat he ever asks for
in restaurants.
_Remove the skin. Forty percent of the fat in poultry
is attached to the skin and therefore can be easily
removed. This is in contrast with other meats, where the
fat is dispersed throughout the meat and not so easily
removed. One point, though. If you're broiling or baking
or grilling chicken, leave the skin on until you're
finished cooking; otherwise the meat will lose too much
moisture and become tough. I've watched tests done at the
Perdue Tenderness Laboratory in which they measured the
tenderness of breast meat roasted with the skin and without
the skin. The meat cooked with the skin retained its
moisture and was startlingly more tender than the meat
cooked without the skin.
_Roast, broil, poach, or grill chicken instead of
frying it.
_Substitute low fat dairy products in recipes. Use
yoghurt or light sour cream instead of sour cream, and non-
fat milk instead of regular milk. To be honest, the taste
isn't as rich, but if you're watching calories and
cholesterol, these substitutions make a substantial
difference. For example, plain low fat yoghurt is 122
calories per cup and light sour cream about 360 calories,
while the same amount of regular sour cream is 440 to 454
calories. Non-fat milk is 80 to 90 calories per 8-ounce
glass, while whole milk is 150 to 160 calories.
_Replace oil or fat in marinades with fresh lemon or
lime juice, or with wine or vinegar.
_Broil with wine instead of butter.
_Take advantage of non-caloric pan sprays.
_If you're really counting every single calorie, you
may want to choose Cornish hens rather than the older
broilers and roasters. Cornish hens and broilers are young
birds and they bear the same relationship to the older
roasters that veal does to beef: the younger the animal,
the lower the fat content. For comparison, the white meat
of a Cornish is 35 calories per ounce of cooked meat; the
white meat of a broiler is 45 calories per cooked ounce.
For low salt diets:
_Avoid prepared sauces such as barbecue sauce or
ketchup: usually they are high in salt.
_Season chicken with foods that are naturally high in
potassium, such as tomatoes, citrus, raisins or bananas.
When you eat foods high in potassium, you don't miss the
sodium so much. Tomato paste, by the way, is very high in
potassium, and does not have as much added salt as most
prepared or canned foods.
_Season foods with garlic, onion, wine and a variety
of herbs and spices. Again, you'll miss the sodium less.
_Trick your palette by cooking with your own flavored
vinegars. Use a cup of whichever fresh herb you can find,
such as tarragon or mint or dill, for two cups of plain
white vinegar and then add a garlic clove or twist of lemon
peel. Store in a screw top jar for several days and if you
want it really strong, leave it for a week. You might
taste it along the way to see if it's too strong. Finally,
strain it and pour into a sterilized bottle and seal.
_Season chicken with concentrated homemade chicken
broth. Make chicken stock (use the recipe on page ___, but
omit the salt), boil it down until it's concentrated, and
then freeze it in ice cube trays. Use individual cubes to
intensify the flavor of casseroles or stir fry dishes.
After a couple of weeks of following a low salt diet,
you'll find that your taste changes and that you'll
actually be satisfied with far less salt. You'll even find
that the olives and potato chips and peanuts that once
tasted just right, now seem too salty. We've found that
with salt, the less you eat, the less you feel you need$but
be patient because this doesn't happen overnight.
For that matter, a preference for low fat cooking may
not happen overnight either. In fact, to level with you, I
think that in most cases it won't happen overnight. If
you're not used to the low fat substitutions for rich
sauces and gravies, some of the recipes in this chapter may
seem downright Spartan to you the first time you try them.
But once you're used to them, you may find as Frank and I
have, that with time it's not only possible to get used to
lighter cooking, it's actually possible to prefer it.
BARBECUE DRUMSTICKSServes 8
Microwave Recipe
To save additional fat and calories, remove the skin from
the drumsticks. I wouldn't recommend this for a
conventional oven recipe because the meat would dry out.
But microwaving retains moisture, and the sauce adds
flavor.
8 roaster drumsticks
1 cup water
1/2 cup finely chopped onion
1/3 cup tomato paste
1 tablespoon vinegar
2 cloves garlic, minced
1-1/2 teaspoons chili powder
1 teaspoon dry mustard
1/4 teaspoon ground pepper
Remove skin from drumsticks and discard. In 4-cup glass
container, combine water, onion, tomato paste, vinegar,
garlic, chili powder, mustard and pepper until well
blended. Cover with plastic wrap; microwave at HIGH (100%
power) 5 minutes. Stir and microwave, uncovered, 5 minutes
longer. Pour half the mixture over bottom of a 12 x 8-inch
microwave-safe utensil.
Place drumsticks in sauce with meatier portions toward
outer edge of utensil. Pour remaining sauce over
drumsticks; cover with wax paper. Microwave at MEDIUM-HIGH
(70% power) 12 minutes per pound. Halfway through cooking
time, turn drumsticks over and move drumsticks to sides of
utensil. Re-cover with wax paper; complete cooking. Let
stand, covered, 15 minutes before serving.
Nutritional Figures Per Serving
Calories 94. Protein 16 grams. Carbohydrate 3 grams. Fat 2
grams. Cholesterol 51 mg. Sodium 142 mg.
BURGUNDY CHICKENServes 4
Microwave Recipe
The Perdue home economists say that microwave recipes are
often more nutritious than their conventional versions
because microwaving requires much less liquid, ensuring
that vitamins and minerals are not washed away.
1 chicken, cut in serving pieces
1/2 cup Burgundy or other dry red wine
1/2 cup low-sodium chicken broth
1 teaspoon dried thyme leaves
1/4 teaspoon ground pepper
1 bay leaf
1/2 pound pearl onions, peeled
1/4 pound small mushrooms, sliced
8 small new potatoes, cut into quarters
2 carrots (about 1 cup), thinly sliced
2 tablespoons water
1-1/2 tablespoon cornstarch
Remove and discard skin and visible fat from the larger
chicken pieces. In a 3-quart microwave-safe utensil,
combine wine, chicken broth, thyme, pepper, and bay leaf.
Add onions, mushrooms, potatoes, and carrots. Cover and
microwave at HIGH (100% power) 5 minutes. Arrange chicken
on top of vegetables, bone-side up, with meatier portions
toward outer edge of utensil. Cover with wax paper;
microwave at HIGH 15 minutes. Turn chicken pieces over and
rearrange, spooning vegetable mixture over each piece. Re-
cover; microwave 5-6 minutes per pound or until chicken and
vegetables are fork tender. Remove chicken pieces and
vegetables; cover to keep warm.
In microwave-safe cup, combine water and cornstarch. Add
small amount of hot pan juices to cup and stir to blend;
gradually stir cornstarch mixture into remaining juices.
Microwave on HIGH 2 minutes; stir and microwave 2 minutes
longer or until boiling. Serve sauce over chicken and
vegetables.
Nutritional Figures Per Serving
Calories 438. Protein 42 grams. Carbohydrate 29 grams. Fat
17 grams. Cholesterol 122 mg. Sodium 137 mg.
CHICKEN AU POIVREServes 4
Pepper's piquant flavor helps disguise the lack of salt.
l roaster boneless breast or 1 package thin sliced roaster
breast
2 tablespoons flour
2 teaspoons cracked black pepper
l teaspoon dry mustard
2 tablespoons vegetable oil
1 clove garlic, minced
1/2 cup dry red wine
1 tablespoon minced, fresh parsley
Remove and discard visible fat from boneless breast; slice
thin. (You can skip this step if you have the thin sliced
roaster breast.) Place chicken slices between sheets of
plastic wrap and pound to 1/8 inch thickness. On wax
paper, combine flour, pepper and mustard. Lightly coat
chicken with flour mixture, pressing to make pepper adhere.
In large skillet over medium-high heat, heat oil. Add
garlic; saute 30 seconds. Place chicken in skillet so that
pieces do not touch. Cook about 3 minutes or until lightly
browned, turning once. Remove to serving platter; keep
warm. Pour off fat; stir in wine. Cook over high heat,
stirring constantly 2 to 3 minutes or until thickened and
liquid is reduced by one-half. Stir in parsley. Spoon
sauce over chicken.
Nutritional Figures Per Serving
Calories 255. Protein 36 grams. Carbohydrate 5 grams.
Fat 9 grams. Cholesterol 90 mg. Sodium 81 mg.
CHICKEN PROVENCALServes 4
Microwave Recipe
Do you know why you brown chicken first in traditional
stews and casseroles? It's to seal in the juices. You
don't need to in microwave cooking, so you save the fat
calories from the butter or margarine or oil you'd use for
browning, and the chicken still ends up moist and tender.
4 chicken breast halves
3 cups coarsely chopped fresh Italian plum tomatoes
or a 28-ounce can, drained
1-1/2 cups sliced mushrooms (12-ounces)
1/3 cup chopped onion
1 clove garlic, minced
1/2 teaspoon dried basil
1/4 teaspoon salt or to taste
1/4 teaspoon ground pepper
2 tablespoons dry white wine
1 tablespoon cornstarch
2 tablespoons minced fresh parsley
Remove and discard skin from chicken breasts. In a 3-quart
microwave-safe utensil, combine tomatoes, mushrooms, onion,
garlic, basil, salt and pepper. Cover with wax paper.
Microwave at HIGH (100% power) 5 minutes. Meanwhile, in
cup combine wine and cornstarch, stir into tomato mixture.
Place chicken breasts, bone-side up and meatier portions
toward outside of utensil, on top of tomato mixture. Cover
with wax paper; microwave at HIGH 5 minutes. Reduce power
to MEDIUM-HIGH (70% power) and cook 10 minutes per pound.
Halfway through cooking time, turn chicken breasts over and
stir tomato mixture. After cooking, let stand, covered, 10
minutes.
Remove chicken to serving platter; stir parsley into tomato
mixture and spoon some over breasts; serve remaining sauce
on side.
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