Instructions: With a vegetable peeler, remove peel from lemons in long strips. Drop strips in a saucepan of boiling water and cook for 2-1/2 minutes. Remove from water. When cool enough to handle, scrape any remaining white pith off back of lemon strips. Cut into 1/8 x 2 inch slivers. Place in a bowl and toss with coarse salt. Let sit at room temperature for 1 hour.

Clean chicken well. Remove excess fat. Cut breasts in half, removing center cartilage. Fan out the fillets on back of breasts. Place breasts in a bowl and pour 1/4 cup lemon juice over them. Let rest for 30 minutes.

Place oil and margarine in a 3 quart microwave-safe casserole. Cover; cook on high for 30 seconds. Add onion, garlic, crystallized and powdered gingers, turmeric and broth. Stir well. Return to microwave and cook, covered, on high for 5 minutes.

Add lemon peel, olives, remaining lemon juice and 2 tablespoon parsley to casserole. Stir and cook sauce, covered, on high for 2 minutes.

Drain chicken. Place in casserole in one 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 on top; garnish with remaining parsley.

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