Barbara Kafka

Belgian Endive Quick-Toss

This is quick, easy, light and delicious. It can be served with rice noodles. The endive pleasantly keep a little of their crunch and the chicken is cooked through, but not at all dry. It was made in a new high-power oven. Using an older oven, add a minute of cooking time.
½ pound Belgian endive cut in half lengthwise, core cut out and cut into lengthwise strips (about 3 cups)

½ skinned and boned chicken breast laid flat on cutting surface and cut into ½-inch wide lengthwise strips (scant 2 cups)

2 tablespoon Worcestershire sauce

2 tablespoons olive oil

2 tablespoons coarsely chopped dill fronds

Toss together endive strips with one tablespoon Worcestershire and one of olive oil. Do the same with the chicken strips. 

In a nine-inch pie plate or quiche dish, pat the endive into a single layer. Cover with chicken strips not overlapping. Cover dish tightly with microwave plastic wrap. 

Cook at high for three minutes. Prick plast with tip of a sharp knife to release steam. Toss all together.

Serve with soaked rice noodles, if desired. Makes enough for two, or one starving.

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