- 2 approximately 1 1/2-pound [680-g] each whole chicken breasts
- 2 cups [500 mL] boiling water
- 1 cup [250 mL] bulghur
- 1 teaspoon [5 mL] dry chicken broth concentrate
- 1/8 teaspoon [0.5 mL] pepper
- 2 tablespoons [30 g] margarine
- 1/4 cup [60 mL] seasoned breadcrumbs
- 2 tablespoons [30 mL] grated Parmesan cheese
- 1/4 teaspoon [1 mL] garlic powder
- 1/8 teaspoon [0.5 mL] paprika
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- Skin and bone chicken breasts; half chicken whites lengthwise.
- Into a 4-cup [1-L] microwave-safe casserole, mix together boiling water, bulghur, dry chicken broth concentrate and pepper.
- Microwave on 'HIGH' [100%], for 4 to 5 minutes until bulghur is done, stirring once; reserve.
- Into a glass measuring cup, microwave margarine on 'HIGH', for 45 seconds.
- Into a bowl, mix together seasoned breadcrumbs, grated Parmesan cheese, garlic powder and paprika.
- Using a pastry brush, Brush one side of chicken whites with a little melted margarine.
- Then sprinkle this side of chicken whites with breadcrumbs mixture.
- Transfer coated chicken whites, coated side up onto a microwave-safe rack, onto a microwave-safe plate.
- Microwave chicken whites on 'HIGH' [100%] for 6 to 7 minutes, until done.
- Serve chicken whites, along with reserved bulghur mixture.
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