Microwaved Chicken Breasts Food

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 CHICKEN BREAST

Steps:

• Firstly, season the chicken breasts with salt or peppers as per your preference, whatever you like.
• But I just only one pinch of salt on every side.
• Then add the water to fill the bottom of the dish.
• Use water only until the whole bottom of the baking dish is covered but don't use over water.
• After it is done, set the chicken breasts in the baking container and cover them properly with the glass lid.
• Further, cook on high in the microwave for almost four to five minutes maximum for each chicken breast.
• After 5 minutes, insert the meat thermometer in the middle of every chicken breast and note down the temperature.
• Lastly, when the chicken has cooked, remove it from the baking dish and get ready your meat as you wish.
• You may chop or shred it and mix it with sour cream, lemon juice, and sauce.

FROZEN CHICKEN BREASTS IN MICROWAVE

Steps:

• Layer frozen breasts in a round pie or casserole dish. (Try to fit as many on the bottom as possible.) Add enough water to cover the top layer at least half way. Cover with tight fitting lid, or saran wrap.
• Microwave on high for 10 minutes. Let them sit for about 3 minutes, and then check on them (watch out for the steam, I always burn myself.)
• Remove the cooked breasts from the bottom to a separate dish, recover the remaining breasts and cook for an additional 3-4 minutes depending on the thickness.
• Use in whatever recipe as you desire - the water turns into a decent broth.
• Update: I decided to try this with some frozen, skin on and bone in thighs. It was a terrible mistake - the bones apparently make the cooking time considerably longer (upwards of 45 minutes.) I would recommend just sticking with boneless skinless :-).

MICROWAVED STUFFED CHICKEN BREASTS

Steps:

• Make the savoury crumbs by melting the first measusure of butter in a flat bottomed dish about 20-30 diameter, in microwave for about 30 secs.
• Stir in the crumbs and the parsley.
• Microwave uncovered on high for 2-4 mins until the crumbs brown, stirring often once they start changing colour. The crumbs become crisp & crunchy as they cool.
• Place breasts between 2 sheets of plastic & pound gently with a rolling pin until they are double original length & width.
• Melt the 50g of butter in a small container and add 1Tbsp of this to the chopped bacon, mushrooms & soft breacrumbs. Mix well.
• Cover and cook on high for 3mins, stirring or shaking after 1 minute.
• Remove top layer of plastic from the breasts and place some filling on each breast.
• Roll up and secure with toothpicks.
• Dust lightly with flour, then dip in beaten egg, then roll in the savoury crumbs.
• Arrange breasts evenly in a circle on a flat dish.
• Pour over remaining melted butter and 'bake' uncovered on high for approx 8mins.
• Stand 2-3 minutes before serving.
• Either leave whole to serve or cut into slices.
• Serve either with hot vegetables or a salad.

SAUCY CITRUS GARLIC CHICKEN BREASTS, MICROWAVED & EASY!

Steps:

• Place frozen chicken breasts in a ziplock baggie (or whatever brand you prefer).
• Juice your lemon and lime. . .you should have 1/4 cup of juice.
• Whisk the juice, oil and garlic and pour mixture into the baggie over top the chicken. Seal and place in fridge to marinate for approximately 24-30 hours (so if you want them for dinner Friday, start marinating them Thursday morning).
• 1 hour prior to cooking, remove chicken from the fridge and let it come to room temperature.
• Remove chicken from marinade, season both sides with salt and pepper, and place in a baking dish. Discard your marinade.
• Cover the dish lightly with wax paper. Cook in microwave on power level 7 for 10-12 minutes, turning the chicken over half way through cooking. I recommend checking the chicken for doneness after 10 minutes so as not to overcook, then just do 1 extra minute at a time from there. When you poke with a fork, the juices should run clear.
• When chicken is cooked, remove it from the drippings and place on a plate (tent it with aluminum foil to keep it warm).
• Pour the drippings into a small sauce pan, add butter and place on med-high heat.
• Mix the cornstarch and water; add it to the sauce pan and bring to a boil, then turn down and simmer 2 minutes or until desired thickness (remember it will thicken a bit upon standing and cooling).
• Add Capers to sauce.
• Serve chicken with a small amount of sauce poured over top and a side of rice and some asparagus spears for a wonderful meal.
• NOTE: The time of cooking is based on 3 medium to large boneless, skinless chicken breasts, so if yours are smaller, you will need to marinate less and cook a minute or two less.

MICROWAVE ROAST CHICKEN

Steps:

• Take whole chicken and make diagonal slits in breast and thighs.
• Rub chicken with olive oil followed by salt and pepper ensuring slits are also prepared with spice.
• Place in a glass casserole dish suitable for microwave.
• I use a 900 Watt combination microwave oven, program grill and microwave for 30 - 40 minutes depending on size of chicken on full power.
• Turn chicken every 10 minutes to ensure even grilling.

MICROWAVE CHICKEN CACCIATORE

Steps:

• Combine celery, peppers, onion, garlic and mushrooms with 1 T water and 1 T butter in a 2 quart microwave-safe dish.
• Cook uncovered on high for 3-4 minutes, stirring after every minute.
• Drain.
• Stir in spaghetti sauce, olives, tomato paste, salt and pepper.
• Slice chicken breasts in half lengthwise.
• Slide chicken into casserole dish with other ingredients, turning to coat with sauce.
• Arrange with meatiest portions out towards the outside of the dish.
• Cover and cook 10-12 minutes on high, or until chicken is cooked through.
• Serve over hot pasta or rice.