–4 chicken tenderloins or breast strips
–rosemary, thyme (bottled)
–golden raisins (1 handful)
–mushrooms (baby bellas, 5 or 6, sliced)
–onion (one-half, chopped)
–sherry (cooking sherry is fine)
–white wine (cooking wine is fine)
–spring mix salad greens (one-half package)
–Parmesan cheese (shredded)
–tomato (1, fresh, chopped, medium)
–Caesar salad dressing (I used Paul Newman’s creamy Caesar)
1 – Place the chopped onion, sliced mushrooms, and raisins in a covered baking dish with a combination of sherry and white wine, just a little. Season with salt, pepper, thyme, rosemary, and olive oil. Microwave on high for 4 minutes. Nestle the chicken amid the vegetables. Season with salt, pepper, thyme, rosemary, and olive oil. Sprinkle a very small amount of plain breadcrumbs on top. Then add chopped parsley. Microwave on high for 5 and one-half minutes.
2 – Place one-half package of spring mix in a mixing bowl. Chop a tomato, and season it with salt and pepper; then add to the bowl. Add a generous amount of Parmesan cheese. Just before serving dinner, add Caesar salad dressing to taste.
3 – Serve the salad as a first course. Then serve the chicken hot. I also served squash casserole (for recipe, use the search box on this blog).
–chicken adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way; salad original.