ROSEMARY – PARMESAN CHICKEN / DILLED CARROTS / BROCCOLI WITH HOT SAUCE

–4 chicken tenderloins or breast strips

–rosemary (fresh if possible)

–Parmesan cheese (shredded)

–garlic powder

–chicken broth (non-fat, low sodium)

–salt and pepper

–olive oil

–carrots (4)

–dill (fresh if possible)

–broccoli (one head

–hot sauce (such as Tabasco)

–olive oil

 

1 – Place chicken in a covered baking dish with a little chicken broth.  Season with rosemary, garlic powder, salt, pepper, and olive oil.  Set aside.

2 – Peel and slice carrots into one-quarter inch rounds.  Place in a covered baking dish with a little water.  Season with dill, salt, pepper, and olive oil.  Cook on high for 4 minutes in microwave.

3 – Cut florets from head of broccoli, leaving some stem.  Cut into large pieces.  Place in covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Cook on high in the microwave for 4 minutes (less if crispy is desired).

4 – Cook chicken in the microwave on high for 5 minutes.  When finished, cover the whole with Parmesan cheese.

5 – Serve the meal hot, hot sauce on the table for the broccoli.

–chicken adapted from Carmelo’s, St. Paul, Minnesota; carrots adapted from a friend’s recipe in Shakopee, Minnesota; broccoli original.

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