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.