Recipe - Mediterranian Chicken

2 Lemons
1 teaspoon Coarse salt
2 Whole skinless chicken
breasts
2 tablespoon Olive oil
1 tablespoon Margarine
1 Onion; cut into slivers
1/3 cup Green olives
3 tablespoon Chopped parsely
2 Cloves (large) minced garlic
One fourth cup Plus
3 tablespoon Fresh lemon juice
1 tablespoon Finely minced crystallized
ginger
1/3 cup Black olives
1 One half cup Chicken broth
1 pn Ground turmeric

submitted by: Desiree1@aol.com
Sandy H., St. Louis, Mo., USA

With begetable peeler, remove peel from lemons in long strips. Drop into
water and cook for 2 One half minutes. Remove from water and when cool, scrape
off any pith. Cut into small slivers. Toss with coarse salt and let stand
for 1 hour. Cut chicken breasts in half and place in bowl with One fourth C. lemon
juice. Microwave oil and margarine for 30 seconds, covered. Add the onion,
garlic, ginger, turmeric and broth. Stir well and return to microwave and
cook 5 more minutes. Add lemon peel, olives, remaining lemon juice and 2
Tbsp. parsley. Stir ,cook 2 mins on HIGH..

Drain chicken and place in casserole in one layer. Cover with the sauce.
Cook, covered, on HIGH for 8 minutes or until tender. Place chicken in
individual serving dishes and spoon sauce over it ( the lemon peel, olives,
etc.) Garnish with parsley. May be served over rice. Serves 4.

Recipe Archive 15 July 96

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