-–4 chicken tenderloins or breast strips
–white wine (cooking wine is fine)
–chicken broth (non-fat, low sodium, cold)
–fine breadcrumbs (boxed)
–parsley (fresh if possible)
–salt and pepper
–almonds (sliced, one-half small package)
1 – Place two-thirds cup of quinoa in large, wide-mouthed, covered baking dish. Stir in one and one-third cups of cold chicken broth. Slice one-half onion. Add onion and almonds, and stir. Cook on high in microwave for 6 minutes; then on 50 percent power for 9 minutes. Set aside. Keep covered to preserve warmth.
2 – Slice one-half onion and place in covered baking dish. Add small amount of white wine and chicken broth. Season with salt, pepper, garlic powder, and olive oil. Cook on high for 2 minutes in microwave.
3 – Place chicken in plastic bag. Season with salt, pepper, garlic, and olive oil. Pour one-half cup of breadcrumbs in bag, and shake well. Place in baking dish with the onion, wine, and broth. Add tiny snips of parsley. Drizzle a very small amount of olive oil on top. Cook in microwave on high for 5 minutes.
4 – Serve hot, with the chicken nestled on top of the quinoa. I served with Caesar salad, broccoli, and corn.
–chicken adapted from Pierre Franey’s 60 Minute Gourmet; quinoa adapted from Real Simple.