–black-eyed peas (frozen, 1 cup)
–Bac’n pieces (soy bacon, jarred)
–chicken broth (non-fat, low sodium)
–salt and pepper
–4 chicken tenderloins or breast strips
–eggs (raw, 2)
–milk (1 teaspoon)
–okra (fresh, 2 handfuls)
–cornbread stuffing mix (boxed)
1 – In a slow cooker, pour in black-eyed peas with 2 cups of chicken broth. Season with garlic powder, Bac’n pieces, onion bits, salt, pepper, and olive oil. Let cook for only about 6 hours on low, or 3 hours on high. Check to be sure that peas are not overcooking. Set slow cooker to “warm” when peas are done.
2 – Place one-half cup of croutons in plastic bag. Pound with fist on countertop to make very small bits. Crack eggs and place in small bowl. Add 1 teaspoon of milk. Beat well. Place chicken in the egg and milk solution. Remove chicken and place in a separate plastic bag. Season with salt, pepper, and olive oil. Pour pounded croutons in the bag with the chicken. Shake well. Place in covered baking dish. Sprinkle generously with cayenne pepper. Set aside.
3 – Rinse okra in a mixing bowl, and then cut into one-quarter inch pieces. Place in uncovered baking dish. Season with salt, pepper, and olive olive. Add 2 inches of water. Cook on high in microwave for 4 minutes, and then cook on 50 percent power for 10 minutes. Check to be sure that water is not boiling out (add more water, and then cook on high until boiling if this happens). When finished, sift cornbread stuffing onto okra. Stir well. Cook for 1 minute more in microwave.
4 – Cook the chicken for 5 minutes in the microwave on high.
5 – Serve the dinner hot.