–4 chicken tenderloins or breast strips
–onion (one-half, medium)
–white rice (boxed, instant)
1 – Slice the onion, and place in a covered baking dish with a little water. Season with salt, pepper, garlic powder, and olive oil. Microwave on high for 3 minutes. Place the chicken on top of the onion. Season with salt, pepper, garlic powder, and olive oil. Add diced parsley over the top of the chicken. Set aside.
2 – Place two-thirds cup of white rice in a covered baking dish. Add two-thirds cup of water. Season with one-half teaspoon of salt and olive oil. Microwave on high for 2 minutes. Let sit, covered, for at least 5 minutes.
3 – Place 2 tablespoons of yogurt and 2 tablespoons of mayonnaise in a small baking bowl. Season with salt, pepper, garlic powder, and 1 teaspoon of Worcestershire sauce. Stir well.
4 – Microwave the chicken on high for 5 minutes.
5 – Microwave the yogurt and mayonnaise for 45 seconds on high. When finished, spoon the sauce on top of the chicken.
6 – Serve the chicken, hot, on top of the rice.
–chicken adapted from a recipe of a friend in Shakopee, Minnesota, culled from Betty Crocker, 1964; white rice original.