Microwave Recipes -- Chicken And Potatoes

RECIPES ON THIS PAGE WERE TESTED BY JUDY BORRESON GROOM, TIMES HOME ECONOMIST. THE RECIPES ARE EVALUATED BY STAFF MEMBERS AND ARE PRINTED IN A FORMAT SUITABLE FOR CLIPPING.

The following recipe is adapted from "365 Quick & Easy Microwave Recipes" by Thelma Pressman.

CHICKEN AND POTATOES 4 servings; approximate preparation time 30 minutes

1/3 cup olive oil

1 clove garlic, peeled and minced

1/2 teaspoon dried rosemary, crushed and divided

1 teaspoon salt, divided

1 teaspoon pepper, divided

2 medium baking potatoes, peeled and sliced

4 skinless, boneless chicken breast halves

1/2 cup dry seasoned bread crumbs

2 tablespoons Parmesan cheese

1 teaspoon paprika

1. Combine olive oil, garlic, 1/4 teaspoon rosemary and 1/2 teaspoon each of salt and pepper in shallow dish. Roll potato slices in seasoned oil and layer in shallow, 10-inch microwavable round baking dish. Cover with plastic wrap and microwave at 100 percent power for 5 minutes. Poke several holes in plastic wrap to allow steam to escape.

2. Coat chicken with remaining oil, turning to coat. Mix bread crumbs, remaining 1/4 teaspoon rosemary, 1/2 teaspoon each salt and pepper and Parmesan cheese. Dredge chicken in crumbs to coat, press lightly to make crumbs adhere.

3. Arrange chicken in circle around edge of dish over the potatoes. Sprinkle with paprika. Cover with wax paper and microwave at 100 percent power for 8 to 10 minutes, or until chicken is thoroughly cooked and potatoes are tender. Allow to stand covered 5 minutes before serving.

This recipe tested by Judy Borreson Groom, Times home economist.

Data per serving Calories 410 Protein 31g Fat 23g Carbohydrates 21g Sodium 742mg Saturated fat 4g Monounsaturated fat 15g Polyunsaturated fat 2g Cholesterol 75mg