–4 chicken tenderloins or breast strips
–Parmesan cheese (shredded)
–almonds (sliced, one-third small package)
–parsley (fresh if at all possible)
–fine plain breadcrumbs
–milk (2 teaspoons, dairy, soy, or almond)
–chicken broth (non-fat, low sodium)
–salt and pepper
–cut okra (one-half package, frozen)
–cornbread stuffing (boxed, one-half cup)
–tomatoes (2 medium)
–avocado (one-half medium)
–basil (fresh if possible)
1 – Break 2 eggs into bowl. Add milk. Season with salt, pepper, and a dollop of olive oil. Place chicken in bowl and submerge. Place breadcrumbs on a large plate. Place the chicken, piece by piece, on the breadcrumbs and roll to cover. Put the chicken in a covered baking dish. Pour in a small amount of chicken broth. Place the sliced almonds in a plastic bag, and crush by pounding with fist against the kitchen counter. Pour on top of the chicken. Season with salt, pepper, parsley, and a tad of olive oil. Set aside.
2 – Place the okra in a covered baking dish. Season with salt, pepper, cayenne pepper, and olive oil. Add 1 inch of water. Cook on high in the microwave, covered, for 4 minutes. Then cook for 10 minutes on 50 percent power. Stir in breadcrumbs, and then cook for 1 minute more.
3 – Slice the tomato and the avocado. Place on a serving plate. Add feta cheese, capers, and basil. Drizzle with olive oil.
4 – Cook the chicken on high for 5 minutes. Then top with the Parmesan cheese.
5 – Serve the chicken and okra hot, and the tomato salad cold.
–chicken adapted from the French Microwave Cookbook; okra and salad recipes original.