Serves: 4
Total Calories: 358
1. Coat a shallow 2-quart oblong microwavable dish with non-stick spray.
2. Arrange chicken on top with thickest portions toward outer edge. Cover with onion slices.
3. In a small bowl, mix stewed tomatoes with juice, orange juice, rosemary, bouillon granules, parsley, garlic and pepper until blended, breaking up tomatoes if large. Evenly spoon over onions. Cover with waxed paper. Microwave at 100% power for 22 to 25 minutes or until chicken is no longer pink when cut along bone, turning chicken over after 12 minutes. Remove from microwave oven. Baste chicken with juices, cover with foil and let stand for 5 minutes.
4. Meanwhile, place butter in a 9-inch microwavable pie plate. Microwave, uncovered, at 100% power for 45 to 60 seconds or until melted. Cut zucchini lengthwise into eight sticks, then crosswise into 1-inch pieces. Place in melted butter. Place mushrooms in center of pie plate. Cover with plastic wrap, turning one edge back. Microwave at 100% power for 4 to 5 minutes or until zucchini is crisp-tender, turning pie plate one-half turn after 2 minutes. Set aside.
5. Transfer chicken to a large serving platter. Cover with foil and keep warm. In a small bowl, stir 1 tablespoon cold water and cornstarch until smooth. Stir into cooking juices in bottom of dish. Add salt. Microwave, uncovered, at 100% power for 3 to 4 minutes or until mixture boils and is thickened, stirring after 2 minutes. Stir in zucchini and mushrooms. Spoon over chicken and serve.
Note: Cooked chicken can be returned to microwavable dish for serving.
This Favorite Chicken And Vegetables recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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