–4 chicken tenderloins or breast strips
–rosemary (fresh if possible)
–red wine (cooking wine is fine)
–salt and pepper
–tomato (fresh, 1, large, vine-ripened)
–basil (fresh if possible)
–parsley (fresh if possible)
–lemon zest (lemon peel, bottled)
–butter lettuce (half a package)
–shredded carrots (1 handful)
–feta cheese (half a small carton)
–toasted walnuts (1 handful)
–honey mustard salad dressing
1 – Place chicken in a covered baking dish with a little red wine. Season with rosemary, salt, pepper, and olive oil. Set aside.
2 – Chop 1 large tomato in big chunks. Place in a food processor. Season with basil, parsley (chopped), garlic powder, lemon zest, salt, pepper, and olive oil. Add a little red wine. Pulse until smooth. Set aside.
3 – Place half a package of butter lettuce in a mixing bowl. Add 1 handful of shredded carrots, half a small carton of feta cheese, and 1 handful of toasted walnuts. Season with salt and pepper. Add honey mustard salad dressing to taste. Stir.
4 – Microwave the marinara sauce for 5 minute on high. When finished, keep covered to preserve warmth.
5 – Microwave the chicken for 5 and one-half minutes on high.
6 – Serve the salad as a first course. Then serve the chicken hot, with the marinara sauce on top. I also served garlic asparagus with parsley (for recipe, use the search box on this blog).
–chicken adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way; salad original.