tell me if this will work for induction please

[Laurenad]

Ok. So...I take a chicken breast or salmon..dip it in egg...roll it in cheese thats grated then in crushed pork rinds and put it in..the microwave. will this work..and taste good and how long should it take

[not2late]

Give it a try and see. You might also want to buy an instant read meat thermometer to make sure the meat is cooked.

[Elizellen]

Lauren - try to get hold of a recipe book for microwave cooking. Though you will have to adapt the recipes to use Atkins friendly ingredients it will give methods and timings which will be useful
BTW - are you still on induction?
I ask because you have only 15 pounds to reach goal so really ought to consider moving to OWL so you can find out what food groups your body can take and what your CCLL is.

[2big4mysize]

you might want to cook your chicken breast or salmon first and then dip it and bread it as the chicken and fish will need to cook longer then the cheese,egg and porkrinds and in the microwave they will burn before the ckicken cooks.

[JESTER]

It is my experience that chicken and salmon will become very rubbery when cooked in a microwave. Why not try the exact same recipe, but put it on a greased baking pan in the oven at 350 for about 15 minutes ( salmon ) and 20 or so minutes for the chicken. ( a meat thermometer is a great idea ). It doesn't take that much longer, and it will turn out alot better.

Just my opinion :yes

[spazzyhilo]

Or fry it in oil (after cooking the fish or chicken and then roiling it in the other stuff)

Wow.. that sounds really good.. think I might have that for dinner. Let us know how it turns out!

[Laurenad]

..i cant use fryers and ovens..only microwave. im in college. it doesnt get rubbery. its great

[Elizellen]

Originally Posted by Laurenad

..i cant use fryers and ovens..only microwave. im in college. it doesnt get rubbery. its great

Good for you for experimenting Lauren :clapping
Sometimes the things you think of will be delicious - sometimes just plain nasty - but as you learn what works and what doesn't you are building a skill of cooking and adapting recipes that will help you for the rest of your life.