–4 chicken tenderloins or breast strips
–salt and pepper
–potatoes (2, medium)
–Promise Activ margarine (heart-healthy)
–yogurt (plain, non-fat)
–broccoli (1 stalk)
–hot sauce (such as Tabasco)
–cornbread stuffing (boxed)
–chicken broth (non-fat, low sodium)
–onion (one-fourth, medium)
–celery (one-half stalk)
1 – Place the chicken in a covered baking dish. Add a little water, and about one-eighth cup of Worcestershire sauce. Season with salt, pepper, cayenne pepper, and olive oil. Drizzle with a generous amount of honey. Set aside.
2 – Scrub the potatoes, and then puncture on all sides with a fork. Place on a paper towel in the microwave. Cook on high for 5 minutes; then turn the potatoes over, and cook on high for another 5 minutes.
3 – Cut the stalk from the broccoli, leaving some stem and the florets. Place in a covered baking dish. Add a little water. Season with salt, pepper, and olive oil. Microwave on high for 4 minutes.
4 – Dice the onion and celery. Place in two small bowls, and microwave, with a little chicken broth, for 5 minutes. Stir in the cornbread stuffing, add more chicken broth, and season with olive oil. Microwave the stuffing for 1 minute.
5 – Microwave the chicken for 5 minutes.
6 – Serve the dinner hot. Serve margarine and yogurt with the potatoes, hot sauce with the broccoli.