–4 chicken tenderloins or breast strips
–herbed stuffing (pre-packaged)
–salt and pepper
–diced tomatoes (canned)
–black-eyed peas (frozen)
–chicken broth (non-fat, low sodium)
1 – Using a slow cooker, start black-eyed peas with salt and pepper, chicken broth to cover, and olive oil to season, when you leave the house at 8 or 9 in the morning. Let cook on low all day until 5 or 6.
2 – Place a cup of stuffing in a plastic bag. Crush with fist to make very fine. Place chicken in bag with olive oil, seasoning with salt, pepper, and cayenne pepper. Shake well. Place chicken in covered baking dish; pour remainder of stuffing over top. Set aside.
3 – Select a large, wide-mouthed baking dish with cover. Chop an onion; place in the bottom. Cook on high for 2 minutes. Add a full can of diced tomatoes, spreading out in the dish. Chop the okra in one-half inch pieces. Make one layer of okra. (Do not allow okra to lie on top of each other.) Add water just to cover. Season with garlic powder, salt, pepper, and olive oil. Cook on high in microwave for 15 minutes.
4 – Cook chicken for 5 minutes on high in the microwave.
5 – Serve hot.
–chicken and black-eyed peas original recipe; okra and tomatoes adapted from recipe distributed at farmers’ market, Oxford (Mississippi).