–4 chicken tenderloins or breast strips
–Shake ‘n Bake Extra Crunchy breading
–salt and pepper
–zucchini (1, fresh)
–onion (one-half, medium)
–whole wheat stuffing mix (boxed)
–chicken broth (non-fat, low sodium)
–kale (fresh, 3 handfuls)
–Southwest salad topping
1 – Place the chicken in a plastic bag. Season with salt, pepper, cayenne pepper, paprika, and olive oil. Add half a package of Shake ‘n Bake extra crunchy breading. Shake well. Place in a covered baking dish with a very, very small amount of water. Set aside.
2 – Peel and chop the zucchini and onion. Place in a covered baking dish with a little chicken broth. Season with salt, pepper, garlic salt, and olive oil. Microwave on high for 3 minutes. When finished, add the stuffing to the vegetables. Stir. Add enough chicken broth almost to cover the stuffing. Set aside.
3 – Place the kale in a covered baking dish. Season with salt, pepper, Southwest salad topping, and olive oil. Add one-half inch of water. Microwave on high for 5 minutes.
4 – Microwave the chicken for 5 minutes.
5 – Microwave the stuffing for one and one-half minutes.
6 – Serve the hot chicken on top of the stuffing, with the kale as a side.