1 medium chicken, cut into pieces
2 cloves garlic, finely minced
1 regular onion, sliced
2 cups tomatoes, diced
1/2 cup green bell pepper
1 tablespoon cumin
1 tablespoon olive oil
1 1/2 cups shredded cabbage
4 ounces cooked chicken breast meat
1 zucchini, grated
1 clove garlic, peeled and minced
3 tablespoons olive oil
Fill chicken and shell with cubed chicken pieces. Place chicken pieces in an ovenproof microwave-safe dish. Melt 1/2 cup butter and olive oil in large skillet over medium heat; stir to coat after 5 minutes. Fry chicken pieces for 2 minutes on each side or until golden. Remove from skillet; don't rub all over. Drop tomatoes into skillet with broth; stir to coat. Return chicken pieces to sauce; cover and steam or brush with olive oil.
Place chicken pieces in bottom of greased 8-cup oval baking dish. Cover dish tightly with aluminum foil or backing paper. Arrange tomato slices over chicken pieces. Arrange zucchini and garlic slices. Cover dish with foil; microwave 2 minutes more, or until zucchini is tender. Pour cream over chicken and add lemon juice if desired. Garnish with 2 tablespoons olive oil if desired.
Place chicken pieces into microwave-safe dish; cover and cook for about 3 minutes, or until chicken pieces are cooked through and juices run clear. Arrange chicken pieces on microwave-safe platter. Pour chicken mixture over chicken.