–4 chicken tenderloins or breast strips
–Bac’n pieces (soy bacon)
–apple (1, fresh)
–brandy (buy a small, inexpensive bottle)
–lemon pepper (bottled)
–scallop squash (4, medium)
–Vidalia onion (1, medium)
–salt and pepper
1 – Peel and slice 1 apple. Place in a covered baking dish with a little brandy. Season with salt, pepper, Bac’n pieces, and olive oil. Microwave on high for 3 minutes. Nestle the chicken in the midst of the apples. Season the chicken with salt, pepper, Bac’n pieces, and olive oil. Set aside.
2 – Place the spinach in a large, wide-mouthed, covered baking dish. Add 1 inch of water. Season with salt, pepper, lemon pepper, and olive oil. Microwave on high for 5 minutes.
3 – Peel and slice the scallop squash. Peel and slice the Vidalia onion. Place the squash and onion in a covered baking dish. Stir. Season with salt, pepper, Bac’n pieces, and olive oil. Microwave on high for 4 minutes.
4 – Microwave the chicken for 6 minutes.
5 – Serve the chicken hot, with the spinach and squash as sides.
–chicken adapted from The Best of French Cooking; other recipes original.