Update my dinner status, I'm making this tonight.
2 chefs marked this as Favorite
Servings: 4 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
1. Heat 1 1/2 tablespoons oil in a skillet with onion and pepper. Cook until softened, about 5 minutes. Add oregano, salt, black and cayenne peppers, capers and sugar. Cook as additional 2 minutes. 2. Transfer contents of skillet to a food processor and puree. Add remaining oil and balsamic. Taste and correct seasoning. (Recipe can be done ahead to this point) 3. Place chicken breasts in a microwave-oven proof dish or pie plate large enough to hold them in a single layer. Pour sauce over the chicken, cover the casserole loosely with waxed paper and cook on high power for 4 minutes. Turn the chicken, recover and cook an additional 4 minutes or until the chicken is cooked through but still juicy. Partially rotate the dish after 2, 4 and 6 minutes. Set aside for 2 minutes. 4. Spoon 1 or 2 chicken breasts and sauce onto heated plates. Serve with rice or steamed potatoes. NOTES : My MC II shows 28.4 CFF Recipe by: Chicago Trib 1/7/1996 Posted to EAT-LF Digest by PatHanneman on Mar 11, 1999, converted by MM_Buster v2.0l.
