–4 chicken tenderloins or breast strips
–salt and pepper
–plain breadcrumbs (boxed)
–great Northern beans
–tomato (1, medium)
–onion (one-half, medium)
–barbecue sauce (bottled, your favorite)
–broccoli (1 stalk, medium)
–pesto sauce (or garlic powder, basil and olive oil)
1 – Place the chicken in a plastic bag. Season with salt, pepper, paprika, garlic powder, and olive oil. Pour in one-quarter cup of plain breadcrumbs. Shake. Place in a covered baking dish. Season with onion bits. Add a very small amount of water. Set aside.
2 – Chop tomato and onion. Season with salt, pepper, and olive oil. Microwave on high for 5 minutes. Drain the beans in a colander. Add to the tomato and onion. Stir. Pour in one-quarter cup of barbecue sauce. Season with pepper and olive oil. Microwave on high for 3 minutes.
3 – Cut florets and stems off of broccoli stalk. Discard stalk. Break apart the broccoli, and place in a covered baking dish. Dot the broccoli with pesto sauce (or sprinkle basil, garlic powder, and olive oil over the broccoli). Season with salt, pepper, and olive oil. Microwave on high for 4 minutes.
4 – Mix one-third honey to two-third soy sauce. Season with ginger. Place in individual dipping sauce containers for the table.
5 – Microwave the chicken for 5 minutes.
6 – Serve the dinner hot, with the dipping sauce with the chicken.
–chicken and dipping sauce adapted from “Of Kids and Cows” blog; other recipes original.