–4 chicken tenderloins or breast strips
–rosemary (fresh if possible)
–salt and pepper
–green peas (one-half package, frozen)
–onion (1, divided)
–tomato (1, medium, chopped)
–summer squash (4, small)
1 – Place the chicken in a covered baking dish with a little water. Season with rosemary, garlic salt, salt, pepper, and olive oil. Sprinkle Parmesan cheese on top. Set aside.
2 – Slice one-half onion and chop the tomato. Place in a covered baking dish. Season with salt, pepper, garlic salt, and olive oil. Microwave on high for 3 minutes. Stir in the frozen peas. Season with salt, pepper, and olive oil. Sprinkle a generous amount of Parmesan cheese on top. Microwave for 5 minutes on high.
3 – Peel and slice the squash, and place in a covered baking dish. Slice one-half onion. Season with salt, pepper, Bac’n pieces, and olive oil. Microwave on high for 4 minutes.
4 – Microwave the chicken for 5 minutes on high.
5 – Serve the chicken hot, with the peas and squash as sides.
–chicken and green peas adapted from Italian Family Cooking (Edward Giobbi, author); squash adapted from my mother’s recipe.