MMMMM----- Meal-Master Recipe via Home Cookin 2.8
       Title: Microwave Chicken with Lemon and Olives (Low Fat)
  Categories: Home Cookin,
       Yield: 4
       2    lemons
       1 ts coarse salt
       2    whole skinless/boneless
     1/4 c  + 3 tablespoon fresh lemon
       2 tb olive oil
       1 tb low-fat margarine or
            OR 1 tablespoon olive oil
       1    onion peeled halved and
            cut into
       2 lg cloves garlic finely minced
       1 tb finely minced
            crystallized ginger
       1 ts powdered sugar
         pn of ground turmeric
       1    1/2 cup defatted chicken
     1/3 c  imported black olives
     1/3 c  imported green olives
       3 tb chopped parsley
      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
   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
   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.