Put the chicken breast on a heatproof (microwave proof) dish and spread it out properly. Cover it completely with soy sauce, salt and olive oil.
You can top it with black pepper and bay leaf to taste. You can also add some grated garlic.
Cover the plate tightly with plastic wrap.
Microwave for 6 minutes at 600w! It will smell wonderful, and also make some cracking noises.
The wrap will tear the and the chicken will get slightly crispy on the outside. If you have the time, leave it as-is until cooled.
Slice the chicken as thinly as possible to make it easy to eat. It will also look better.
You can pour the juices in the plate over the chicken, or over any vegetables served on the side.
Or, to 1 tablespoon of plate juices, add 1 tablespoon of lemon juice and use like a dressing on the chicken or on vegetables!
If you serve it like this to guests, it will look a bit elegant. Drizzle on some olive oil to make it even more luxurious.
This will keep in the refrigerator. Slice it before refrigerating, and it will really come in handy with sandwiches or any dish where thinly sliced cooked meat can be used.
Story Behind this Recipe
I used to make "sautéed" chicken by cooking the chicken. One time, I didn't have time to do that and just tried microwaving the chicken. The results weren't as satisfying as my current method, but I thought it had potential, and worked on it and the result was this recipe.
Every chicken breast has a different weight. The temperature of the meat will make a difference in the microwave cooking time. I don't think 6 minutes is too long, but if it's not long enough add cooking time in 30 second increments.