Chicken breasts w/zucchini in romaine

4 servings

Ingredients

Quantity Ingredient
4 Chicken breast halves,
(about 1 lb), boned and
Skinned
4 Romaine lettuce leaves
1⅓ teaspoon Salt
1⅓ teaspoon Ground nutmeg
2 Zucchini (about 1/2 lb),
Cut into 3\" x 1/4\" strips
1 clove Garlic, minced
2 tablespoons Unsalted butter or margarine
¼ cup Dry white wine
¾ cup Light cream
2 tablespoons Tomato paste

Directions

Contributed to the echo by: Sandy Colby Originally from: The Daily Tribune, "Micro Magic" column, written by Norma Schomwetter This was in Today's local paper, "The Daily Tribune", in a weekly column called _Micro Magic_, written by Norma Schomwetter. The recipe was taken from a book titled _Microwave Entertaining_ by Marcia Cone and Thelma Snyder. It sounded so good, I thought I'd pass it along.

Chicken breasts, Zucchini in Romaine Leaves dash cayenne pepper Place chicken between 2 sheets of plastic wrap; flatten to about ¼"; set aside. Place romaine leaves on a 10" round micro proof platter. Cover tightly with vented plastic wrap. Microwave on HIGH 35-50 seconds or until pliable. Place a chicken breast half on each leaf, sprinkle with salt, pepper and nutmeg. Divide zucchini strips into 4 bunches and place at the top of each chicken breast. Starting at the end with the zucchini, roll the lettuce and chicken toward the stem of the lettuce. Place rolls seam side down in a circle on the 10" platter. Cover tightly again, and microwave on HIGH 8-10 minutes, or until chicken is cooked through. Drain juices. Save in a 2 C measure. Let chicken stand, covered. To the 2 C measure, add the remaining ingredients and microwave on HIGH 3-5 minutes. To serve, spoon 2 Tbsp of sauce onto each plate.

(sjc: the ingredients don't call for any pepper except that of the cayenne at the end of the ingredients list. I assume the cayenne goes into the sauce, and the pepper called for earlier would be black pepper, even though it's not mentioned. Any comments?)

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