–4 chicken tenderloins or breast strips
–croutons (1 cup, seasoned)
–thyme and parsley
–green onions (2 stalks)
–red wine (cooking wine is fine)
–kale (one-third large package, fresh)
–pesto sauce (or basil, garlic powder, and olive oil)
–carrots (miniature, 12, fresh, packaged)
–salt and pepper
1 – Place chicken in a plastic bag. Season with salt, pepper, and olive oil. In a separate plastic bag, place croutons. Pound the croutons on the kitchen counter with your fist. Then pour the crushed croutons in the bag with the chicken. Shake well. Place in a covered baking dish. Add one-quarter cup of red wine. Season the chicken with thyme and parsley. Dice green onions in one-quarter inch pieces. Sprinkle the onions on top of the chicken. Add a drizzle of olive oil over the whole. Set aside.
2 – Place kale in a large, wide-mouthed baking dish with cover. Add an inch of water. Season with salt, pepper, and olive oil. Microwave on high for 5 minutes. Meanwhile, take 1 tablespoon of pesto sauce and add small amounts of water as you stir. The sauce should remain a thick consistency. Microwave the sauce for 20 seconds on high. Then pour the pesto sauce over the kale.
3 – Place miniature carrots in a covered baking dish. Season with salt, pepper, basil, and olive oil. Microwave for 3 minutes on high.
4 – Microwave the chicken for 5 minutes on high.
5 – Serve the dinner hot.
–chicken adapted from Microwave French Cookbook; other recipes original.