Orange Glazed Chicken
2 whole chicken breasts, halved and skinned (about 2 pounds)
Salt and pepper
3 tbsp. orange juice concentrate
3 tbsp. water
1-1/2 tsp. cornstarch
1/2 tsp. instant chicken bouillon
1 tbsp. dry white wine
1/2 tsp. parsley flakes
Parsley flakes for garnish
Arrange chicken breasts in 8 or 9-inch round microwave safe baking dish with thicker portions toward edge of dish. Sprinkle with paprika. Cover with waxed paper. Microwave (high) 10 to 12 minutes or until chicken is tender, rotating dish once. Sprinkle with salt and pepper. Let stand 5 minutes.
Combine orange juice concentrate, water, cornstarch, and bouillon in 1 cup microwave safe measure; blend well. Microwave (high), uncovered, 1-Â½ to 2 minutes or until mixture boils and thickens, stirring once. Stir in wine and parsley.
Transfer chicken to serving plate. Spoon glaze onto chicken. Garnish with additional parsley.
2 whole chicken breasts, split
2 (10 oz.) pkgs. frozen broccoli spears
4 oz. pasteurized processed cheese
1 (10-3/4 oz.) condensed cream of mushroom soup
1/2 tsp. salt
1/4 tsp. rosemary
1/8 tsp. pepper
1 tsp. Worcestershire sauce
2 tbsp. dry sherry or chicken broth
Place chicken breasts in 12 x 8 inch microwave-safe baking dish. Cover with waxed paper. Microwave (medium - high - 70%) 12 to 14 minutes or until tender; uncover and allow to cool. Microwave (high) broccoli in packages 8 to 9 minutes or until thawed. Drain and set aside.
Remove chicken from baking dish. Remove skin and bones; cut chicken into pieces. Arrange broccoli in baking dish and top with chicken. Crumble cheese over chicken.
Combine soup, salt, rosemary, pepper, Worcestershire sauce, and sherry; pour over chicken. Sprinkle with paprika. Microwave (high) uncovered 8 minutes. Then microwave medium 50% 4 to 6 minutes or until heated in center.
Salmon Patties with Cheese Sauce
1 (15-1/2 oz.) can salmon (drained)
2 eggs (lightly beaten)
1/2 c. chopped onion
1/2 c. soft bread crumbs
1 tsp. dry mustard
1 tbsp. margarine
2 tbsp. all purpose flour
1/8 tsp. pepper
3/4 c. milk
1/3 c. shredded Sharp Cheddar cheese
Remove and discard salmon skin and cartilage; do not remove bones. Place in a bowl. Flake with a fork. Mix in eggs, onion, breadcrumbs and mustard. Shape into 5 (1/2-inch thick) patties. Arrange in a circle on a microwave safe plate. Set aside.
To make cheese sauce; in a 2-cup glass measure, microwave margarine on high 45 to 50 seconds or until melted. Stir in flour and pepper. Gradually stir in milk. Microwave on high 2 to 3 minutes or until thickened, stirring every minute during cooking. Add cheese; stir until melted. Set aside.
Microwave patties on high 4 minutes. Rearrange, moving outside pieces to center of dish. Microwave on high 1 to 2 minutes more or until firm, throughout, but still moist.
Microwave cheese sauce on high 1 minute. Pour over patties.