- 2 [8-ounce / 227-g each] baking potatoes
- 1 clove garlic, crushed
- 1 tablespoon [15 mL] minced green onion
- 2 teaspoons [10 mL] olive oil
- 1 small zucchini, halved lengthwise then minced
- 6 ripe olives, stoned and sliced
- 2 ounces [56 g] freshly sliced mushrooms
- 1 tomato, peeled, seeded and chopped
- Salt and pepper, to taste
White Sauce
- 1 tablespoon [15 g] butter or margarine
- 1 tablespoon [8.75 g] all-purpose flour
- 1/2 cup [125 mL] milk
- Generous pinch of thyme
- Salt and pepper, to taste
- 1/2 ounce [14 g] grated Cheddar or red Leicester cheese
- 4 ounces [113 g] cooked chicken, diced
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- Prick potatoes; microwave potatoes, onto paper toweling on 'MAXIMUM' for 8 1/2 to 9 minutes, turning and moving potatoes at half-time.
- Wrap potatoes in al foil; set aside for 5 minutes.
- Just brown crushed garlic and minced green onion into olive oil on 'MAXIMUM' for 2 to 2 1/2 minutes.
- Mix in minced zucchini, ripe olive and mushroom slices; cover and microwave on 'MAXIMUM' for 2 to 2 1/2 minutes.
- Mix in chopped tomato; season with salt and pepper.
- Prepare sauce.
- Cut potatoes lengthwise.
- Garnish potatoes with vegetables; coat with white sauce.
White Sauce
- Melt butter or margarine on 'MAXIMUM' for 15 to 30 seconds.
- Stir in flour, milk and thyme; salt and pepper.
- Microwave on 'MAXIMUM' for 2 1/2 to 3 minutes or until thick, whipping twice.
- Stir in grated cheese and then chicken dices.
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