CRUNCHY OVEN FRIED CHICKEN TENDERS WITH CRUSHED ITALIAN HERB PITA / SPICY BARBECUED NAVY BEANS / TOMATO – AVOCADO – MUSHROOM – GREEN ONION SALAD PLATE

–4 chicken tenderloins or breast strips

–Italian herb pita crackers (Town House, about a dozen crackers)

–salt and pepper

–olive oil

–navy beans (dried; soak overnight)

–chicken broth (non-fat, low sodium)

–barbecue sauce (bottled, your favorite, one-third cup)

–onion (one-half, medium)

–Bac’n pieces

–cayenne pepper

–parsley (fresh if possible)

–tomato (1, fresh, large)

–avocado (1, medium)

–mushrooms (baby bellas, about six to eight)

–green onion (1 stalk)

–extra virgin olive oil

1 – Place two-thirds cup of navy beans in a slow cooker.  Add 2 cups of chicken broth.  Add one-third cup of barbecue sauce.  Slice one-half onion, and add to the cooker.  Season with Bac’n pieces, one-half teaspoon of salt, pepper to taste, parsley, and cayenne pepper).  Cook for 6 hours on low, and then cook until dinnertime on high (for more tender beans).

2 – Place the chicken in a plastic bag.  Season with salt, pepper, and olive oil.  In a separate plastic bag, crush a dozen pita crackers with the back of an ice cream spoon.  Pour in the bag with the chicken.  Shake well.  Place in a covered baking dish with a very small amount of water.  Set aside.

3 – Slice the tomato and place on a serving plate.  Slice the avocado, and also place on the plate.  Quarter the mushrooms, and place on the plate.  Slice the green onion into one-half inch pieces, and add to the plate.  Season with salt, pepper, herbs de provence, and extra virgin olive oil.  Refrigerate until dinner.

4 – Microwave the chicken for 5 minutes on high.

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

–recipes original.

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