Brush breasts with olive oil to help seal in moisture;
sprinkle with rosemary, salt and pepper. Roll up each
breast half, starting from narrow end. Wrap a slice of
prosciutto around each roll.
In 8-inch square microwave-safe baking dish, place chicken
rolls seam side down. Cover with wax paper. Microwave at
HIGH (100% power) 8 minutes, rotating dish 2 or 3 times
during cooking. Let stand 5 minutes. Check for doneness
after standing; juices should be clear with no hint of pink
when chicken is cut near center.
HEAVENLY CHICKENServes 4
If you're using fresh asparagus spears for this, here's how
to tell the tender part from the part that's too tough and
fibrous to be good eating. Take the bud end of an asparagus
spear in one hand and the butt end in the other and then
bend the spear until it breaks. The part on the bud side
is tender enough to use. The spears will always break at
just that point. But don't throw away the tough end. If you
peel the tough end with a potato peeler, you'll get down to
the tender, edible part underneath and can use that portion
also. Cook the leftover parts until tender and use them in
soups or omelettes.
4 chicken breast halves
12 fresh or frozen asparagus spears
1/4 cup water
1/4 cup butter or margarine
4 tablespoons flour
1/8 teaspoon ground ginger
1 1/2 cups chicken broth
1/2 cup dry white wine
Salt and freshly ground pepper to taste
1/4 cup chopped pecans
1/4 cup crushed crackers
On microwave-safe roasting pan, arrange breasts, bone side
up, in a circular pattern.
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