–4 chicken tenderloins or breast strips
–Italian herb pita crackers (Town House, about a dozen crackers)
–salt and pepper
–navy beans (dried; soak overnight)
–chicken broth (non-fat, low sodium)
–barbecue sauce (bottled, your favorite, one-third cup)
–onion (one-half, medium)
–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.