–4 chicken tenderloins or breast strips
–parsley (fresh if possible)
–small Dutch potatoes (8 or 10)
–onion (1, divided, chopped)
–salt and pepper
–Brussel sprouts (fresh, packaged)
–spring mix salad
–seedless green grapes (1 bunch)
–feta cheese (one-half small carton)
–walnuts (1 handful)
–red wine (not cooking wine)
–extra virgin olive oil
1 – Place potatoes in a covered baking dish with 1 inch of water. Season with salt, pepper, garlic powder, and olive oil. Microwave on high for 8 minutes. When finished, chop one-half onion, and place in the dish. Microwave for 3 minutes. Place the chicken in a plastic bag. Season with salt, pepper, and olive oil. Then add a small amount of plain breadcrumbs. Shake well. Nestle the chicken amid the potatoes and onion. Sprinkle parsley on top. Set aside.
2 – Cut in half each Brussel sprout. Add to a covered baking dish. Chop one-half onion and add to the dish. Season with salt, pepper, and olive oil. Microwave on high for 15 minutes.
3 – Add one-half package of spring mix salad greens to a mixing bowl. Add one bunch seedless green grapes (cut in half if desired), one-half small carton of feta cheese, and 1 handful of walnuts. Season with salt and pepper. Add red wine and extra virgin olive oil as a salad dressing, to taste. Stir well.
4 – Microwave the chicken and potatoes for 6 minutes.
5 – Serve the salad as a first course. Then serve the chicken dish hot, with the Brussel sprouts as a side.
–chicken adapted from To the Taste of a King; other recipes original.