TANGY CHICKEN WITH WORCESTERSHIRE – HONEY – CAYENNE PEPPER / BAKED POTATO WITH BUTTER & YOGURT / BROCCOLI WITH HOT SAUCE / CORNBREAD STUFFING WITH BROTH – ONION – CELERY

–4 chicken tenderloins or breast strips

–Worcestershire sauce

–honey

–cayenne pepper

–salt and pepper

–olive oil

–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.

–recipes original.

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