–4 chicken tenderloins or breast strips
–turkey slices (4, sandwich meat)
–Gouda cheese (4 slices)
–chicken broth (non-fat, low sodium)
–white wine (cooking wine is fine)
–breadcrumbs (plain, boxed)
–minced onion (bottled)
–salt and pepper
–zucchini (1, medium, fresh)
–red Inca quinoa (boxed)
1 – Measure two-thirds cup of quinoa in a covered baking dish. Add two-thirds cup of chicken broth to the dish. Season with one-half teaspoon of salt and a few drops of olive oil. Microwave on high for 6 minutes; then microwave on 50 percent power for 9 minutes. When finished, keep covered to preserve warmth.
2 – Place the chicken in a plastic bag. Season with salt, pepper, marjoram, and olive oil. Add one-third cup of breadcrumbs to the bag. Shake well. On a plate, place 1 slice of turkey for each piece of chicken. Cut a length of cheese and place on top of the turkey. Then add the chicken, and secure the roll with toothpicks. Place the rolls in a covered baking dish. Add one-fourth cup of chicken broth and one-fourth cup of white wine. Season with olive oil. Sprinkle minced onion on top. Set aside.
3 – Peel and slice the zucchini. Place in a covered baking dish. Season with salt, pepper, minced onion, and olive oil. Microwave on high for 2 minutes.
4 – Microwave the chicken for 7 minutes. While chicken is cooking, stir together 2 tablespoons of yogurt and 2 tablespoons of mayonnaise. Season the sauce with salt and pepper. When the chicken is finished, microwave the sauce for 30 seconds. Then spoon the sauce over the chicken.
5 – Serve the chicken, hot, on top of the quinoa, with the zucchini as a side.
–chicken adapted from Italian Microwave Cookbook; other recipes original.