Tinfoil Chef

Some say that microwave cooking where you do more than just heat some frozen thingy and eat it quickly is more a science than an art. I think that mostly people say things like that because the microwave’s control panel intimidates them just a bit. Things like setting power levels and exact cooking times overwhelm some. Fortunately, it doesn’t have to be like that.

Microwave cooking, like most other kinds, is a lot more forgiving that you might expect. For one thing power levels are subjective. 100% power in your oven might only be about 50% or 75% in somebody else’s. That’s why I seldom bother with changing the power levels. Instead, I’ll tinker with the cooking times until the consistency, texture and overall appearance and smell of the food is what I’m looking for.

For that reason when a recipe calls for a given power level and time, I’ll pass it on that way with the understanding that no two ovens are exactly the same. Even if they’re the same make & model that were bought on the same day from the same store there will be differences. Therefore microwave recipes need to be adapted to your particular oven and taste.

Steam about 2 cups of Broccoli florets for about two minutes, then Moisten 2 cups of Stuffing mix. Combine broccoli & stuffing and set it aside for a moment.

Put four chicken breasts in a baking dish and sprinkle with a bit of black pepper. Top each piece of chicken with a slice of swiss cheese and a slice of ham. Follow that with the stuffing mix.

Cover the baking dish and and microwave on medium-high (70%) for about 15 minutes, rotating dish three times (it’s a lot better if you have one of those units that constantly turns the dish.

When it’s done, uncover it and top it with a can of chicken gravy, microwave on high for another minute or two to heat the gravy and you’re good to go.

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