With a vegetable peeler, remove peel from lemons in long strips. Drop strips in a saucepan of boiling water and cook for 2-1/2 minutes. Remove from water. When cool enough to handle, scrape any remaining white pith off back of lemon strips. Cut into 1/8 x 2 inch slivers. Place in a bowl and toss with coarse salt. Let sit at room temperature for 1 hour. Clean chicken well. Remove excess fat. Cut breasts in half, removing center cartilage. Fan out the fillets on back of breasts. Place breasts in a bowl and pour 1/4 cup lemon juice over them. Let rest for 30 minutes. Place oil and margarine in a 3 quart microwave-safe casserole. Cover; cook on high for 30 seconds. Add onion, garlic, crystallized and powdered gingers, turmeric and broth. Stir well. Return to microwave and cook, covered, on high for 5 minutes. Add lemon peel, olives, remaining lemon juice and 2 tablespoon parsley to casserole. Stir and cook sauce, covered, on high for 2 minutes. Drain chicken. Place in casserole in one layer, covering with sauce. Cook, covered, on high for 8 minutes or until breasts are tender but not overcooked. Place chicken in 4 shallow bowls. Spoon sauce and vegetables on top; garnish with remaining parsley. Posted to MM-Recipes Digest by "Beth Ide" on Aug 28, 1998