–avocado (1, fresh, ripe)
–tomato (one-half, chopped)
–onion (1 and one-half, medium, divided, chopped)
–parsley (1 small bunch, fresh)
–bagel chips (gluten free)
–4 chicken tenderloins or breast strips
–rosemary (fresh if possible)
–chicken broth (non-fat, low sodium)
–white wine (cooking wine is fine)
–Bac’n pieces (soy bacon)
–whole wheat stuffing mix for chicken (boxed)
–thyme and basil (fresh if possible)
–walnuts (1 handful)
–Parmesan cheese (one-fourth cup)
–spinach (fresh, one-half package)
1 – Cut open the avocado and discard the pit. Slice finely. Place in a mixing bowl. Dice one-half tomato, and then season with salt and pepper; then place in bowl with avocado. Squirt lemon juice (generously) in bowl. Season with salt, pepper, garlic salt, and cayenne pepper (to taste). Stir well to break up the pieces of avocado. Place in refrigerator until time to serve the appetizer.
2 – Place the chicken in a covered baking dish with a little chicken broth and white wine. Season with salt, pepper, Bac’n pieces, rosemary, and olive oil. Set aside.
3 – Slice one-half onion. Place in a covered baking dish with a little chicken broth. Season with salt, pepper, and olive oil. Microwave on high for 3 minutes. Empty one-half package of stuffing on top of the onion. Add walnuts and Parmesan cheese. Season with basil, thyme, salt, pepper, and olive oil. Microwave on high for 2 minutes.
4 – Place the spinach in a large, wide-mouthed, covered baking dish with 1 inch water. Season with salt, pepper, garlic salt, and olive oil. Microwave on high for 5 minutes.
5 – Microwave the chicken for 5 minutes.
6 – Serve the guacamole and bagel chips as an appetizer. Then serve the chicken hot, on top of the stuffing, with the spinach as a side.
–guacamole inspired by food.com; chicken and stuffing adapted from Italian Family Cooking (Edward Giobbi, author); spinach original.