–4 chicken tenderloins or breast strips
–rosemary (fresh if possible)
–white wine (cooking wine is fine)
–navy beans (dried; soak overnight)
–spring onions (8 stalks, divided)
–eggplant (large; cook ahead of time so can cool)
–black olives (one-half small can)
–parsley (fresh if possible)
1 – Place two-thirds cup of navy beans in a slow cooker. Add 2 cups of water. Dice 4 stalks of spring onions, and add to the cooker. Season with one-half teaspoon of salt, generous sprinkling of pepper, and a few drops of olive oil. Cook for 6 hours on low. When finished, place setting on warm until dinnertime.
2 – Wash and then pierce the eggplant all around with a fork. Microwave for 5 minutes; turn over and microwave for 5 minutes more. Let cool, either on the kitchen counter or in the refrigerator. When cool, rake out the pulp, discarding the skin. Cut two ways across the eggplant pulp. Place in a mixing bowl. Add one-half can of slice black olives, a generous sprinkling of sesame seeds, a few drops of lemon juice, and a few drops of olive oil. Season with salt, parsley, and garlic salt. Stir well. Place in the refrigerator until time for dinner.
3 – Place the chicken in a covered baking dish with a little white wine. Season with salt, pepper, garlic salt, 2 bay leaves, and olive oil. Dice one-half banana pepper and place on top of the chicken. Set aside.
4 – Slice 3 small squash and 4 stalks of spring onions. Place in two layers in a covered baking dish. Season with salt, pepper, and olive oil. Sprinkle with a small amount of garlic – herb breadcrumbs. Microwave for 4 minutes on high.
5 – Microwave the chicken on high for 5 minutes.
6 – Serve the eggplant dip with crackers as a first course. Then serve the chicken hot, with the squash and beans as sides.
–eggplant dip adapted from food.com web site; chicken adapted from Italian Family Cooking (author Edward Giobbi); squash and navy beans original.