–4 chicken tenderloins or breast strips
–rosemary (fresh if possible)
–white wine (cooking wine is fine)
–chicken broth (non-fat, low sodium)
–salt and pepper
–spinach (pre-packaged, fresh)
–dried cherries (one – half package, small)
–pecans (1 small package, chopped)
–carrots (2 medium)
–dill (fresh if possible)
–tomatoes (3 large)
–whole wheat bread
–basil (fresh if possible)
1 – Chop 1 onion. Place in covered baking dish with small amount of chicken broth and small amount of white wine. Season with salt, pepper, and olive oil. Cook on high in microwave for 3 minutes. Set aside.
2 – Empty half a package of fresh spinach in a large mixing bowl. Peel carrots with a vegetable peeler. Then slice lengthwise (careful of your fingers!), and then diagonally. Add to spinach. Then add cherries, pecans, and tiny snips of dill. Season with salt and pepper. Mix well. Set aside.
3 – In a wide baking dish, break wheat bread in very tiny pieces to cover bottom of dish. On cutting board, slice tomatoes into 2 pieces each, cutting small amount off top and bottom; tomatoes will lie flat in the dish. Place tomatoes on top of the broken wheat bread. Season with salt, pepper, tiny snips of basil, and feta cheese. Cover the whole with more tiny pieces of wheat bread. Season the whole with olive oil. Cook for 4 minutes in the microwave on high. BE SURE to let the tomatoes sit for 10 minutes after baking, so that they have cooled somewhat.
4 – Season the salad with lemon juice and olive oil. Serve as a first course, while chicken is cooking (see below).
5 – Cook chicken for 5 minutes on high in the microwave.
6 – Serve the salad first. Then serve the chicken hot and tomato pie warm.
–chicken adapted from Pierre Franey’s 60 Minute Gourmet; salad and tomato pie original.