Microwaved Herb Chicken Rolls

Name: Microwaved Herb Chicken Rolls
Cuisine: American
Ingredients: 4 Chicken thighs; 3 tbsp Vinegar; 1 tsp Salt; 1 if available Baby leaf, cherry tomatoes, etc; 3 tbsp Vinegar; 4 tbsp Olive oil; 1 1/3 tsp Salt; 1 tbsp Sugar; 2 tbsp Finely chopped parsley; 2 tbsp Grated onion

cookpad.japan @cookpad_jp

The cooking is all done in the microwave! For a filling main dish on a hot day, I recommend you try my quick summer dishes made with stocked food. Tryor.

If you marinade the chicken in vinegar in advance, the meat will become soft. Adding the dressing after cooking really makes it moist. It stores well, so make a lot and microwave it when you're ready to eat. If you keep it in an airtight container, you can store it in the freezer for about a week. Recipe by Mizkan

The cooking is all done in the microwave! For a filling main dish on a hot day, I recommend you try my quick summer dishes made with stocked food. Tryor.

cookpad.japan @cookpad_jp

The cooking is all done in the microwave! For a filling main dish on a hot day, I recommend you try my quick summer dishes made with stocked food. Tryor.

Saved

Ingredients

4Chicken thighs
3 tbspVinegar
1 tspSalt
1if available Baby leaf, cherry tomatoes, etc
A
3 tbspVinegar
4 tbspOlive oil
1 1/3 tspSalt
1 tbspSugar
2 tbspFinely chopped parsley
2 tbspGrated onion

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Steps

1

Cut the sinews of the chicken and rub in the vinegar and salt.
2

Spread out 30 cm of plastic wrap, then lay out Step 1 sideways and roll it up, starting with the end closest to you. Set down with the seam side on the bottom.
3

Do the same to the last three pieces.
4

Cook 2 at a time. Place sideways in a heatproof dish and cook in the microwave at 600 W for 6 minutes.
5

Remove from the microwave and let sit covered for 5 minutes. Replace with fresh plastic wrap and let sit for 30 minutes to cool. Do the same to the remaining two rolls.
6

Combine the [A] ingredients and pour into a container. Remove the plastic wrap from Step 5 and marinade in the dressing.
7

Cut half of it into thin slices and cover with the marinade to use for that day's meal (about 2 servings). Store the remaining amount together with the marinade in the refrigerator.