Lemon Chicken Dinner
|Chicken breast half||3 Ounce, skinned (Use Of A Chicken Breast Half)|
|Margarine/Butter||1 Teaspoon, softened|
|Grated lemon peel||1⁄8 Teaspoon|
|Green pepper||1⁄2 Small, cut into 1/8" slices|
|Onion slice||1⁄8 Inch, separated into rings|
|Freshly ground pepper||To Taste|
|Tomato||1⁄2 Medium, cut into wedges|
|Cream cheese||1 Tablespoon, softened|
|Dried dill weed||1 Dash|
|Bread roll||1 (Parker House Roll)|
Rub chicken breast piece[s] with margarine, paprika and lemon peel.
Place on 7 1/2" plate [two 7 1/2" plates].
Cover with waxed paper and microwave on high (550 watts) until thickest part is almost done, 1 1/2 to 3 min [3 to 4 1/2 min].
Mix green pepper, onion and salt; place on plate[s] next to chicken.
Sprinkle with pepper.
Cover with waxed paper and microwave until vegetables are crisp-tender, 1 1/2 to 2 min [2 to 2 1/2 min]; add tomato to green pepper mixture.
Cover and microwave until tomato is hot, 30 to 45 sec [45 to 60 sec].
Mix cream cheese and dill weed; spread in break[s] of roll[s].
Place roll[s] on plate[s].
Microwave uncovered until warm, 15 to 25 sec [25 to 35 sec].