Chicken Breasts Italian, Microwave
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 10 ingredients
- 1/2 teaspoon oregano
- 1 1/2 teaspoons balsamic vinegar
- 1/2 teaspoon capers -- drained
- 2 tablespoons olive oil
- 4 chicken breasts without skin
- 1 medium onion
- Casserole
- 1 pinch sugar
- salt and pepper -- to taste cayenne pepper -- to taste
- 1/2 green pepper -- chopped
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- 1. Heat 1 1/2 tablespoons oil in a skillet with onion and pepper. Cook until softened, about 5 minutes. Add oregano, salt, black and cayenne peppers, capers and sugar. Cook as additional 2 minutes.
- 2. Transfer contents of skillet to a food processor and puree. Add remaining oil and balsamic. Taste and correct seasoning. (Recipe can be done ahead to this point)
- 3. Place chicken breasts in a microwave-oven proof dish or pie plate large enough to hold them in a single layer. Pour sauce over the chicken, cover the casserole loosely with waxed paper and cook on high power for 4 minutes. Turn the chicken, recover and cook an additional 4 minutes or until the chicken is cooked through but still juicy. Partially rotate the dish after 2, 4 and 6 minutes. Set aside for 2 minutes.
- 4. Spoon 1 or 2 chicken breasts and sauce onto heated plates. Serve with rice or steamed potatoes.
- >From: Leon
Plating
Cookware for this recipe
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Frying pan
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Casserole pot
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Steamer
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Food processor
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Chef's knife
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Cutting board
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Spatula