–4 chicken tenderloins or breast strips
–rosemary (fresh if possible)
–blueberries (1 cup)
–onion (one-half, medium)
–maple syrup (one-fourth cup)
–salt and pepper
–green peas (frozen, packaged)
1 – Slice the onion and place in a covered baking dish. Add the blueberries and maple syrup, with a little water. Season with salt, pepper, and olive oil. Microwave on high for 4 minutes. Then nestle the chicken amid the blueberry sauce. Season with salt, pepper, rosemary, and olive oil. Set aside.
2 – Place the peas in a covered baking dish with 1 inch of water. Season with salt, pepper, tarragon, and olive oil. Microwave on high for 5 and one-half minutes.
3 – Microwave the chicken for 6 minutes (more because of the bulk of the blueberry sauce).
4 – Serve the dinner hot.
–chicken adapted from Driscoll’s web site (berry producer); peas original.