–4 chicken tenderloins or breast strips
–rosemary, tarragon (fresh if possible)
–chicken broth (non-fat, low sodium)
–salt and pepper
–okra (cut, frozen)
–croutons (seasoned, packaged)
1 – Place chicken in a covered baking dish. Add a little chicken broth. Season with tarragon, rosemary, garlic powder, salt, pepper, and olive oil. Set aside.
2 – Place 2 cups of okra in a covered baking dish. Add 1 inch of water. Season with salt, pepper, and olive oil. Cook on high for 4 minutes in the microwave, and then cook on 50 percent power for 8 minutes. Check from time to time to be sure that liquid is not bubbling over. Pour one-third cup of croutons in a plastic bag. Crush with fist on the kitchen counter. Add the crushed croutons to the okra and stir well. Cook for 1 minute, uncovered, in the microwave on high. When finished, cover to preserve warmth.
3 – Cook the chicken on high in the microwave for 5 minutes.
4 – Serve the dinner hot.
–chicken adapted from the web; okra original.