Microwave Recipes -- Chicken With Artichoke Hearts
Recipes on this page were tested by Judy Borreson Groom, Times home economist.
THE FOLLOWING RECIPE IS FROM "WEIGHT WATCHERS HEALTHY LIFE-STYLE COOKBOOK".
CHICKEN WITH ARTICHOKE HEARTS 2 servings; approximate preparation time 20 minutes
1/2 cup julienne-cut red bell pepper
1/2 cup frozen artichoke hearts, defrosted
1 clove garlic, peeled and minced
1 teaspoon vegetable oil
2 tablespoons dry white wine
1 teaspoon cornstarch
1/4 teaspoon Italian seasoning
7 ounces skinless, boneless chicken breasts, cut into 1/4-inch thick strips
6 large pitted black olives, cut into quarters
1 tablespoon rinsed drained capers
2 cups cooked couscous
1. Place red pepper, artichoke hearts, garlic and oil in 1-quart microwavable casserole and stir to coat. Cover and microwave at 100 percent power for 1 minute.
2. In small mixing bowl combine wine, cornstarch, and Italian seasoning, stirring to dissolve cornstarch; stir into pepper-artichoke heart mixture. Add chicken, olives, and capers and stir to combine.
3. Cover and microwave at 70 percent power for 4 minutes, stirring once halfway through cooking. Let stand 1 minute until chicken is cooked through. Serve over couscous.