CHICKEN A LA MONTMORENCYServes 6 Any recipe with the word "Montmorency" is apt to have cherries in it. The sauce for this one is particularly good and Frank liked it enough to spread the leftovers on toast the next day at breakfast. If you don't want to microwave the roaster breast, just cook it in your oven, following the package directions. When I'm in a hurry, I use this microwave recipe, but breasts are the hardest part of the chicken to keep tender in a microwave because they're fairly dry to begin with, and if you overcook them, they'll get tough. 1 roaster breast 1 can (16-ounces) pitted dark sweet cherries 1/4 cup dry red wine Water 5 teaspoons cornstarch 2 tablespoons red currant jelly (optional) 1 tablespoon butter or margarine Salt and ground pepper to taste Place breast, skin side down, on microwave-safe roasting utensil. Cover with wax paper; microwave at HIGH (100% power) 5 minutes. Reduce power to MEDIUM HIGH (70% power) and cook 12 minutes per pound. Halfway through cooking time, turn breast, skin side up; brush with drippings in utensil. Re-cover with wax paper; complete cooking. Let stand, covered, 15 minutes. Test for doneness after standing; juices should run clear with no hint of pink when breast is cut near bone. Drain cherries, reserving syrup in a 4-cup glass container. Place cherries and red wine in small bowl. Add enough water to cherry syrup to measure 1 cup. Stir in cornstarch, mixing until well blended. Microwave at HIGH 3 minutes, stirring twice. Stir cherries with wine into thickened syrup. Continue cooking at HIGH 1 to 2 minutes or until mixture thickens and boils for 1 minute. Add jelly, if desir ed, and butter; stir until smooth. To serve, slice chicken and place on warm platter. Spoon some of cherry sauce over chicken slices; pass remaining sauce.
CHICKEN A LA NANCYServes 4 Unlike me, Frank does not enjoy puttering around in the kitchen. He loves the results, but cooking is not his favorite way to spend his free time. (He'd be more apt to watch a game on TV or visit with friends.) When he does cook, I can almost guarantee that it will be something quick and carefree. But there is one exception, and it's this recipe. I've never dared ask just who Nancy is, but Frank once won a cooking contest using her recipe, so he's been fond of it ever since. He says to point out that the cooked lemon with rind does remain as a part of the food. It adds an unusual taste and texture. If you don't like a strong lemony flavor, you might start by using half the lemon that the recipe calls for. That's what I do when I make this recipe. 4 skinless, boneless chicken breast halves or 1 thin sliced boneless roaster breast 1 tablespoon vegetable oil 1 clove garlic, minced 1/2 lemon with peel, very thinly sliced 1/2 pound fresh mushrooms, sliced 1/4 cup dry white wine 1 tablespoon flour 1/2 teaspoon salt or to taste 1/4 teaspoon ground pepper 1/4 teaspoon dried oregano 1 can (14-ounces) water-packed whole artichoke hearts, drained and quartered Place chicken breasts between sheets of plastic wrap. Pound to 1/4 inch thickness and cut into 2 inch squares. If using thin sliced boneless Roaster breast, skip the pounding and simply cut into 2 inch squares. Frying Pan Method: In a large skillet over medium heat, hat oil. Add garlic and saute until soft. Add lemon and mushrooms and saute 1 to 2 minutes. Add all other ingredients except artichokes. Fry, stirring frequently, approximately 15 minutes or until chicken is cooked through. Add artichokes and heat. aMicrowave Method: In 3-quart microwave-safe round dish, combine oil, mushrooms, lemon slices and garlic; cover with plastic wrap. Microwave at HIGH (100% power) 3 minutes, stirring once. In a 1-cup glass measuring cup, combine wine and flour; stir into mushroom mixture. Arrange chicken pieces on top of mushroom mixture and cover with wax paper. Microwave at MEDIUM-HIGH (70% power) 6 minutes per pound, stirring mixture 3 times. Sprinkle with salt, pepper and oregano. Stir in artichoke quarters; re- cover and microwave at HIGH 2 minutes. Let stand, covered, 5 minutes.
CHICKEN THIGHS PARMESANServes 3-4 The Dijon mustard called for in this recipe is quite sharp before it's cooked. After heating in the microwave, you'll find that it loses much of its sharpness and leaves behind a subtle spicy flavor. Yellow mustard won't produce the same effect. 6 chicken thighs 1/2 cup seasoned bread crumbs 1/4 cup grated Parmesan cheese 1/4 cup melted butter or margarine 1 tablespoon Dijon mustard 1 1/2 teaspoons Worcestershire sauce Remove skin from thighs. On wax paper, combine bread crumbs and Parmesan cheese. In shallow dish, combine butter, mustard and Worcestershire sauce. Brush thighs with butter mixture and then roll in crumbs to lightly coat both sides. Reserve remaining butter mixture and crumbs. Arrange thighs in circular pattern on microwave-safe roasting utensil; cover with wax paper. Microwave at MEDIUM-HIGH (70% power) 10 minutes per pound. Halfway through cooking time, turn thighs over; spoon on remaining butter mixture and sprinkle with remaining crumb mixture. Cover with a double thickness of paper towels. Complete cooking; remove paper towels during last 2 minutes cooking time. Let stand, uncovered, 2 minutes before serving.
CHICKEN WITH MANGO SAUCEServes 6 Mangos, which are rich in vitamins A and C, make a delicious, colorful and unusual sauce for a roaster breast. When mangos aren't available, try fresh or canned peaches. 1 roaster breast 1 tablespoon butter or margarine 1 tablespoon cornstarch 2 tablespoons brown sugar 1/2 cup fresh orange juice 2 ripe mangos, peeled and cut into chunks 2 tablespoons cherry- or orange-flavored liqueur Salt and pepper to taste Place skin side down on microwave-safe roasting utensil. Cover with wax paper; microwave at HIGH (100% power) 5 minutes. Reduce power to MEDIUM-HIGH (70% power) and cook 12 minutes per pound. Halfway through cooking time, turn breast skin side up; brush with drippings in utensil. Re- cover with wax paper and complete cooking. Let stand, covered, 15 minutes. Test for doneness after standing; juices should run clear with no hint of pink when breast is cut near the bone. In a 4-cup glass container, place butter. Microwave at HIGH 30 seconds or until melted. Stir in cornstarch until blended; stir in brown sugar and orange juice. In blender or food processor fitted with steel blade, puree mango chunks. Stir pureed mangos into orange juice mixture. Microwave at HIGH 4 minutes, stirring twice. Add liqueur; microwave 1 minute longer. To serve, slice chicken and place on warm platter. Spoon some of mango sauce over slices, then pass remaining sauce.
CURRY-GLAZED BREASTServes 4 Curry powder is a blend of many spices, so you don't need to combine spices yourself. Indian Curry Powder is mild and Madras Curry Powder is quite hot. 1 whole roaster breast 2 tablespoons butter or margarine 1/4 cup honey 2 tablespoons Dijon mustard 2 teaspoons curry powder 1/4 teaspoon salt or to taste Place breast bone side down on a microwave-safe roasting utensil. Place butter in a 2-cup glass container; microwave at HIGH (100% power) 45 seconds. Stir in honey, mustard, curry powder and salt; brush mixture all over breast. Cover with wax paper; microwave at MEDIUM-HIGH (70% power) 12 minutes per pound. Baste breast and rotate utensil 3 or 4 times during cooking. Let stand, covered with wax paper, 15 minutes. Test for doneness after standing; juices should run clear with no hint of pink when breast is cut near bone.
HAM AND CHICKEN ROLL-UPSServes 4 If you can't easily find the prosciutto called for in this recipe, substitute any thinly sliced ham, such as the pre- sliced ham you find in the deli section of your supermarket. Or try thin slices of smoked turkey ham. If you slice the cooked Roll-Ups crosswise, they make wonderful hors d'oeuvres or appetizers. 4 skinless, boneless chicken breast halves or 1 thin sliced boneless roaster breast 1 tablespoon olive oil 1 teaspoon dried rosemary, crumbled Salt and ground pepper to taste 4 thin slices prosciutto Place chicken breast halves between 2 sheets of plastic wrap and pound to 1/2-inch thickness. Skip the previous step if you are using thin sliced boneless roaster breasts. Brush breasts with olive oil to help seal in moisture; sprinkle with rosemary, salt and pepper. Roll up each breast half, starting from narrow end. Wrap a slice of prosciutto around each roll. In 8-inch square microwave-safe baking dish, place chicken rolls seam side down. Cover with wax paper. Microwave at HIGH (100% power) 8 minutes, rotating dish 2 or 3 times during cooking. Let stand 5 minutes. Check for doneness after standing; juices should be clear with no hint of pink when chicken is cut near center.
HEAVENLY CHICKENServes 4 If you're using fresh asparagus spears for this, here's how to tell the tender part from the part that's too tough and fibrous to be good eating. Take the bud end of an asparagus spear in one hand and the butt end in the other and then bend the spear until it breaks. The part on the bud side is tender enough to use. The spears will always break at just that point. But don't throw away the tough end. If you peel the tough end with a potato peeler, you'll get down to the tender, edible part underneath and can use that portion also. Cook the leftover parts until tender and use them in soups or omelettes. 4 chicken breast halves 12 fresh or frozen asparagus spears 1/4 cup water 1/4 cup butter or margarine 4 tablespoons flour 1/8 teaspoon ground ginger 1 1/2 cups chicken broth 1/2 cup dry white wine Salt and freshly ground pepper to taste 1/4 cup chopped pecans 1/4 cup crushed crackers On microwave-safe roasting pan, arrange breasts, bone side up, in a circular pattern. Cover loosely with plastic wrap; microwave at MEDIUM-HIGH (70% power) 8 minutes per pound. Halfway through cooking time turn breasts over; re- cover with plastic wrap and complete cooking. Let stand, covered, 10 minutes. Rinse asparagus and remove tough end. On microwave-safe rack, arrange asparagus with stem ends toward outside. Place rack in microwave-safe utensil. Add water; cover with plastic wrap. Microwave at HIGH (100% power) 5 to 7 minutes or until tender-crisp. Let stand, covered, 3 to 5 minutes. In 4-cup glass container, place butter; microwave at HIGH 1 minute. Blend flour and ginger into melted butter. Gradually add chicken broth, wine, salt and pepper, stirring constantly. Microwave at HIGH 5 minutes or until thick and smooth, stirring 3 times. In 12 x 8-inch microwave-safe dish, arrange cooked asparagus, with stem ends toward outside; pour half of wine sauce over asparagus. Arrange chicken breasts on top with meatier portions toward outside; spoon remaining sauce over breasts. Sprinkle pecans and cracker crumbs on top; cover with a double thickness of paper towels. Microwave at MEDIUM-HIGH 5 minutes or until heated through.
MICROWAVE MARMALADE DRUMSTICKSServes 4 This recipe calls for a microwave-safe utensil. Do you know how to tell for sure if your utensil is suitable?
1. Place the utensil and a cup of water side by side in the microwave oven.
2. Turn the oven to the HIGH setting for 1 minute. If the dish is warm, then it is absorbing microwave energy. Do not use it in the microwave oven. 5 roaster drumsticks 2 tablespoons butter or margarine 3/4 cup finely chopped onion 1/2 cup orange marmalade (You can also use current jelly) 1/2 teaspoon curry powder In 9-inch microwave-safe utensil, combine butter and onion. Cover; microwave at HIGH (100% power) 5 minutes. Blend in marmalade and curry powder; turn drumsticks in mixture. Place drumsticks with meatier portions toward outer edge of utensil; cover with wax paper. Microwave at MEDIUM-HIGH (70% power) 12 minutes per pound. Halfway through cooking time, turn chicken over, re-cover with wax paper and microwave remaining time. Let stand, covered, 15 minutes.