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Last minute quick cook idea

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  RECIPE TITLE "Chicken Dinner in Twenty Minutes"
recipe from Microwave Gourmet . Copyright © by Barbara Kafka. Reprinted by permission of HarperCollins Publishers, Inc. All rights reserved.

yields Serves 2 to 3 time --- difficultyeasy

Serve this chicken dish over rice and with broccoli on the side. Boil water for the rice before doing anything else. Cook the rice (on top of the stove) and the chicken (in the microwave oven) at the same time. Cook the broccoli while you season the rice. Set out crusty French bread and chilled white wine, and you have a chicken dinner on the table in twenty minutes.


  • 2 whole chicken breasts, skinned, split and boned
  • 1 small ripe tomato, cored and sliced 1/4 inch thick
  • 1 medium zucchini, trimmed and sliced 1/4 inch thick
  • 1 leek, trimmed and sliced 1/4 inch thick (including I inch of the green) 1/2 bunch flat-leaf parsley, coarsely
  • 3 tablespoons Chicken Broth (page 314) or canned chicken broth
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 6 grinds fresh black pepper
  • 1 1/2 tablespoons fresh lemon juice
Microwave Gourmet
Microwave Gourmet If you own a microwave this is the book. Chapters on First Courses, Soups, Good Grains and Pasta, Fish and Seafood, Fair is Fowl, Manly Meat, Vegetables, Savory Basics, Savory Sauces, Desserts and Jams. Don't even think about using a microwave without Microwave Gourmet Maida Heater


1 Arrange chicken pieces over half of a 12-inch round platter so that the pieces are fanned out but do not touch. Fan tomato slices opposite chicken and place zucchini in center. Scatter leeks and parsley over all.

2 Stir together remaining ingredients and drizzle over chicken and vegetables. Cover tightly with microwave plastic wrap. Cook at 100% for 9 minutes.

3 Remove from oven. Uncover and serve. Spoon the ample cookingjuices over the rice and broccoli or whatever you are serving with the chicken.

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Rachael Ray loves carbs and hates trendy diets that go to extremes. The current low-carb craze has us all buying low-carb foods that tast like cardboard and eating too much animal fat. When we give in to the frustration of carb denial, we pig out, causing yo-yo depression from weight loss and regain. Well, the vicious cycle stops here! Rachael Ray's latest collection is full of recipes that are well balanced and healthful--as well as carb conscious--for those of us who just cannot and will not live totally carb-free! Chapters include dishes that show how a half-pound of pasta can serve four adults, quick and easy meals like Thai and Mexican lettuce wraps, and tons of burger ideas. The big finish? A dessert section for people who don't bake (like Rachael) and are watching carbs! The best part is that the dishes in this book--like all of Rachael's recipes--can be turned out in 30 minutes or less. With plenty of hassle-busting tips and a generous serving of Rachael's you can do it attitude, 30-Minute Meals for the Carb-Frustrated makes America's new way of eating as easy and delicious as it is healthful.


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