2 lemons
1 tsp. salt
2 whole skinless breasts
1/3 c. lemon juice
2 tbsp. olive oil
1 tbsp. butter
1 onion, cut into slivers
1 tbsp. finely minced ginger
1 tsp. powdered ginger
1 1/2 c. chicken broth
1/3 c. black olives
1/3 c. green olives
3 tbsp. chopped parsley
2 lg. cloves garlic, minced

Remove peel from lemons in long strips. Drop them into a saucepan of boiling water and cook for 2 1/2 minutes. Remove from water. When cool enough to handle, scrape any remaining pith off back of strips, cut into slivers.

Place in bowl and toss with salt. Let sit at room temperature for 1 hour. Clean chicken well. Remove all fat and bones. Cut breasts in half and pour 1/4 cup lemon juice over them. Let rest for 1/2 hour. Place oil and butter in a 3 quart microwave safe casserole. Cover; cook on high for 30 seconds. Add onion, garlic, minced and powdered ginger and broth. Stir well. Return to microwave and cook, covered on high for 5 minutes. Add lemon peel, olives remaining lemon juice and 2 tablespoons parsley to casserole. Stir and cook the sauce covered on high for 2 minutes. Drain chicken.

Place in casserole in 1 layer, covering with sauce. Cook, covered on high for 8 minutes or until breasts are tender, but not overcooked. Place chicken in 4 shallow bowls, spoon sauce and vegetables over chicken and top with remaining parsley. Serves 4.