–4 chicken tenderloins or breast strips
–red bell pepper (one-half, fresh)
–Parmesan cheese (shredded
–garlic – herb breadcrumbs
–tomatoes (2, fresh, medium)
–sugar (1 teaspoon)
–Brussels sprouts (one-half package, fresh)
–oregano (fresh if possible)
–Bac’n pieces (soy bacon)
–salt and pepper
1 – Chop the 2 tomatoes and one-half red bell pepper, and place in a covered baking dish. Season with salt, pepper, and olive oil. Microwave on high for 10 minutes. When finished, drain the tomatoes/pepper in a colander, and then return to the baking dish. Sprinkle with a teaspoon on sugar and parsley.
2 – Place chicken in a plastic bag. Season with salt, pepper, and olive oil. Add garlic-herb breadcrumbs, and shake well. Nestle the chicken amid the tomatoes/pepper. Sprinkle generously with Parmesan cheese. Set aside.
3 – Cut each Brussel sprout into 2 pieces. Place in a covered baking dish. Chop the one-half onion, and place in the dish. Add 1 inch of water. Season with salt, pepper, and olive oil. Microwave on high for 15 minutes. Just before serving, sprinkle the top with Bac’n pieces.
4 – Microwave the chicken for 8 minutes.
5 – Serve the chicken and sauce hot, with the Brussel sprouts as a side.