1/2 cup maple syrup
2 tablespoons olive oil
1 cup chicken broth
1 tablespoon brown sugar
1 teaspoon smoked paprika
1 teaspoon dried rosemary
1 teaspoon dried sage
1 teaspoon dried rosemary
1 teaspoon dried sage
2 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried basil
1/2 teaspoon salt
2 teaspoons brown sugar for garnish
Rinse chicken breasts in warm water. Heat olive oil in medium microwave safe dish or skillet over medium heat; add chicken. Brown on both sides. Toss with brown sugar, paprika, rosemary, sage, rosemary, sage, garlic, basil, salt, brown sugar to taste. Transfer to dish or skillet.
Reduce heat to low; mix chicken mixture with olive oil
Place chicken in syrup and olive oil and stir to coat. Reduce heat and add brown sugar mixture (if desired). Microwave for 10 minutes or until chicken is no longer pink. Remove chicken from syrup mixture.
Sprinkle strips of chicken meat with salt and pepper. Heat 2 tablespoons olive oil in large microwave oven (1 gallon or larger) on medium speed until hot. Pour in chicken broth and brown sugar mixture. Sprinkle with garlic and rosemary. Pour over chicken and pour over vegetables.
Heat remaining 2 tablespoons olive oil in large microwave oven (1 gallon or larger) on medium setting. Stir in chicken mixture, brown sugar, paprika, rosemary, sage, rosemary, garlic, basil, salt, pepper and ham. Cook, stirring, until chicken is no longer pink and is no longer sticking to sides of pan. Return to stove. Add mushrooms and cooking spray; cook, stirring until mushrooms are cooked and aromatic. Stir in ham, tomatoes and chicken.
Whisk together brown sugar, paprika, rosemary, sage, rosemary, garlic, basil, salt, brown sugar for garnish.
Cover dish or skillet with foil and microwave on high 2 minutes or until internal temperature has reached 135 degrees F (63 degrees C). Cover dish or skillet and microwave on low 1/2 minute. Cover and cook 8 minutes or until internal temperature has reached 145 degrees F (63 degrees C).