Favorite microwave recipes?
Do you have any favorites? We do not have convention, just 800 watt microwave. Thanks!
Forum Discussion
Made a variation on this recipe one Thanksgiving that was spent away from home; was a great success cooked in the microwave of a hotel room.
Here's the original recipe and you can use any kind of poultry (I've done it with duck; turkey; and chicky). I made my versions without the canned cream soup but that was just a personal choice:
Chicken Roulade
Ingredients
Chopped mushrooms 1 Cup (16 tbs)
Finely chopped onion 1?2 Cup (8 tbs)
Finely chopped celery 1?4 Cup (4 tbs)
Garlic 1 Clove (5 gm), pressed / finely chopped
Butter/Margarine 3 Tablespoon
Fine bread crumbs 2 Tablespoon
Finely chopped parsley 1 Tablespoon
Ground thyme 1?4 Teaspoon
Salt 1?2 Teaspoon
Pepper 1?4 Teaspoon
Whole boneless chicken breasts 1 1?4 Pound, skinned and pounded to 1/4 inch thickness (2 Pieces)
Canned cream and mushroom soup 10 3?4 Ounce (1 Can)
Dry white wine 1?4 Cup (4 tbs)
Directions
1. Combine mushrooms, onion, celery, garlic, and butter in a 1-quart glass bowl. Microwave, uncovered, at Cook Cycle 1 (power level 9) for 6 to 7 minutes, or until vegetables are tender, stirring twice.
2. Add bread crumbs, parsley, thyme, salt, and pepper to vegetable mixture. Stir to blend.
3. Spread half of the stuffing mixture in the center of each chicken breast. Roll up breasts and fold in the sides. Secure with a toothpick. Arrange roulades in an 10-inch round baking dish. Combine soup and wine and pour over chicken. Cover with wax paper. Microwave at Cook Cycle 2 (power level 10) for 11 1/2 to 15 minutes, or until chicken is cooked. Let stand, covered, 3 to 5 minutes before serving.
Recipe Summary
Difficulty Level: Easy
Course: Side Dish
Method: Microwaving
Ingredient: Chicken
Interest: Everyday
Cook Time: 15 Minutes
Read more at http://ifood.tv/chicken/271350-chicken-roulades#Sk087Dvd1Adc6eho.99
Here's the original recipe and you can use any kind of poultry (I've done it with duck; turkey; and chicky). I made my versions without the canned cream soup but that was just a personal choice:
Chicken Roulade
Ingredients
Chopped mushrooms 1 Cup (16 tbs)
Finely chopped onion 1?2 Cup (8 tbs)
Finely chopped celery 1?4 Cup (4 tbs)
Garlic 1 Clove (5 gm), pressed / finely chopped
Butter/Margarine 3 Tablespoon
Fine bread crumbs 2 Tablespoon
Finely chopped parsley 1 Tablespoon
Ground thyme 1?4 Teaspoon
Salt 1?2 Teaspoon
Pepper 1?4 Teaspoon
Whole boneless chicken breasts 1 1?4 Pound, skinned and pounded to 1/4 inch thickness (2 Pieces)
Canned cream and mushroom soup 10 3?4 Ounce (1 Can)
Dry white wine 1?4 Cup (4 tbs)
Directions
1. Combine mushrooms, onion, celery, garlic, and butter in a 1-quart glass bowl. Microwave, uncovered, at Cook Cycle 1 (power level 9) for 6 to 7 minutes, or until vegetables are tender, stirring twice.
2. Add bread crumbs, parsley, thyme, salt, and pepper to vegetable mixture. Stir to blend.
3. Spread half of the stuffing mixture in the center of each chicken breast. Roll up breasts and fold in the sides. Secure with a toothpick. Arrange roulades in an 10-inch round baking dish. Combine soup and wine and pour over chicken. Cover with wax paper. Microwave at Cook Cycle 2 (power level 10) for 11 1/2 to 15 minutes, or until chicken is cooked. Let stand, covered, 3 to 5 minutes before serving.
Recipe Summary
Difficulty Level: Easy
Course: Side Dish
Method: Microwaving
Ingredient: Chicken
Interest: Everyday
Cook Time: 15 Minutes
Read more at http://ifood.tv/chicken/271350-chicken-roulades#Sk087Dvd1Adc6eho.99
