Microwave Poached Chicken With Vegetables Food

POACHED CHICKEN, CRUNCHY VEGETABLES, AND HERB DRESSING

Steps:

• For the dressing:
• Drain and rinse the almonds in fresh cold water, then pound them with the herbs, the garlic clove and a little salt. Slowly pour the olive oil into the mixture, stirring to combine.
• For the chicken:
• Put the chicken breasts into a pan of cold water with the reserved herb stalks (from the dressing), the garlic and the salt. Bring the water to a simmer, turn off the heat and immediately cover the pan. Allow the chicken to sit in the hot poaching liquor for 20 minutes, until cooked through.
• Bring a medium saucepan of salted water to a boil and blanch the green beans for 1 1/2 to 2 minutes, then cool under cold running water. Transfer to a large mixing bowl.
• Preheat the broiler. Shave the fennel bulb with a mandolin or peeler into this slices and do the same with the carrot and zucchini. Add to the beans. Put the tomatoes on a non-stick baking sheet and under a preheated broiler for 2 to 3 minutes until softened. Add to the bowl.
• Remove the chicken breasts from the poaching liquor. Thinly slice them and add to the bowl of vegetables. Toss together and season to taste with salt and pepper. Arrange the chicken and vegetables between plates and serve with the herb dressing and lemon wedges.

MICROWAVED CHICKEN BREASTS

Steps:

• Arrange chicken, thickest parts to outside edges in glass pie plate, 10x1 1/2 or 9x1 1/4 inches (sides of chicken will touch).
• Cover dish with plastic wrap, folding back one corner or edge 1/4 inch to vent steam. Microwave on Medium (50%) 14 to 16 minutes or until juice of chicken is no longer pink when center of thickest pieces are cut and temperature reaches 170°. Let stand 5 minutes.
• Cool slightly; cut into desired size of pieces.

MICROWAVE POACHED CHICKEN WITH VEGETABLES

Steps:

• In a 9x9-inch casserole dish mix together butter, dressing, leeks, mushrooms, artichoke, and garlic, and cook on High for 3 minutes or until vegetables are softened, stirring twice.
• Stir broth into vegetable mixture, and arrange chicken on top with thicker end toward the outside of the dish.
• Season chicken with salt and pepper.
• Cook covered on High for 5-6 minutes, turning chicken over halfway through cooking.
• Poke chicken with a fork to test for doneness (done when juices run clear).
• With slotted spatula, carefully remove chicken to warmed serving platter, and let stand covered while finishing sauce.
• Dissolve cornstarch in water, and pour into baking dish with vegetables.
• Stir until well mixed, then cook on High 2-3 minutes, or until thickened.
• Season to taste with salt and pepper.
• To serve spoon vegetables and sauce over chicken.