Microwave Convection Cooking - www.MicrowaveConnect.com

This recipe makes enough for 4 servings; serve half warm with pasta and a vegetable. Refrigerate the remainder and use for a chicken salad the next day. The wine or juice helps season the chicken.

ROSEMARY CHICKEN BREASTS

1 lb. boneless, skinless chicken breasts (about 4 small)

1/4 cup white wine or apple juice

1 clove garlic, minced

1/8 teaspoon salt

1 tablespoon snipped fresh rosemary

Paprika

1. Place chicken breasts in sealable plastic bag. Add wine, garlic, salt and rosemary. Close bag and rotate to coat chicken well with marinade. Let stand at room temperature 20 minutes.

2. Remove chicken from marinade. Place in shallow microwave-safe baking dish (the silicone steamer works well). Sprinkle with paprika. Cover loosely.

3. MICROWAVE (60 to 70%) for 6 to 8 minutes or until chicken is no longer pink, rotating dish once if necessary. Let stand 5 minutes before serving.

About 4 Servings

TIPS · If using thawed frozen chicken that contains a saline solution, omit salt.

>With dried rosemary, reduce amount to 1 teaspoon crushed leaves.

>Use the lower microwave power with higher wattage ovens.

Nutrition Info/Serving: 144 calories, 26 g protein, 0 g carbohydrate, 3 g fat, 72 mg cholesterol, 130 mg sodium, 0 g dietary fiber.

Close window

2010 Microwave Convection Cooking - www.MicrowaveConnect.com