Roast chicken with provencal vegetables - country living
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | 1-lb roasted chicken | |
| 1 | small | (4 to 5 oz) zucchini, cut into 1/2-inch pieces (1 1/2 C) |
| 4 | ounces | Eggplant (with skin), cut into 1/2-inch pieces (1 1/2 C) |
| 1 | cup | Chopped tomatoes (about 3 plum, or Roma, tomatoes) |
| ¼ | teaspoon | Dried marjoram leaves, crushed |
| ⅛ | teaspoon | Dried thyme leaves, crushed |
| ¼ | teaspoon | Ground black pepper |
Directions
1. Cut chicken into two pieces. In medium-size bowl, combine remaining ingredients.
2. Place one piece of chicken on the side of large microwave-safe dinner plate. Place half the vegetable mixture next to chicken.
Repeat with remaining chicken and vegetables on another plate.
3. Cover plates with plastic wrap. Microwave each plate on high (100 percent) 6 minutes. Puncture the plastic wrap or uncover immediately to prevent wrap from shrinking onto food.
Country Living/March/91 Scanned & fixed by Di Pahl & <gg>