CHICKEN TENDERS PIQUANT WITH RED WINE – TERIYAKI – GINGER – BROWN SUGAR / SQUASH CASSEROLE / BABY BUTTER BEANS WITH FAUX BACON

–4 chicken tenderloins or breast strips

–oregano

–garlic salt

–ginger

–red wine (cooking wine is fine)

–teriyaki sauce (bottled)

–Dejon mustard

–brown sugar

–olive oil

–summer squash (5, small)

–Vidalia onion (1, small)

–Bac’n pieces

–plain breadcrumbs (boxed)

–salt and pepper

–baby butter beans (dried; soak overnight)

–Promise Activ margarine (heart-healthy)

 

1 – Place two-thirds cup of butter beans in a slow cooker.  Add water to 1 inch above the beans.  Season with salt, pepper, olive oil, Promise Activ margarine, and Bac’n pieces.  Cook on low for 6 hours.  Then keep on “warm” setting until time for dinner.

2 – Place the chicken in a covered baking dish.  Season with oregano, garlic salt, and ginger.  In a small bowl, mix one-half cup of red wine, 2 tablespoons of Dejon mustard, 2 tablespoons of brown sugar, 2 tablespoons of teriyaki sauce, and a few drops of olive oil.  Stir well, and then pour around the chicken.  If time permits, let marinate for an hour before cooking.  Set aside.

3 – Peel and slice the squash.  Peel and slice the onion.  Add half the squash to a covered baking dish.  Add half the onion also.  Then season with salt, pepper, olive oil, Bac’n pieces, and breadcrumbs (a small amount).  Add the remaining half of the squash and onion, and season as before.  Microwave for 5 minutes on high.

4 – Microwave the chicken for 5 minutes on high.

5 – Serve the chicken hot, with the squash and butter beans as sides.

–chicken adapted from Elegant but Easy Cookbook; other recipes original.

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