PARSLEYED CHICKEN / QUINOA WITH ALMONDS AND ONIONS

-–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)

–garlic powder

–onion

–salt and pepper

–olive oil

–quinoa (boxed)

–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.

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