–4 chicken tenderloins or breast strips
–orange (fresh, 1, medium
–field peas & snaps (frozen)
–Bac’n pieces (soy bacon)
–chicken broth (non-fat, low sodium)
–salt and pepper
1 – Place package of field peas and snaps in a slow cooker. Season with pepper (but no salt), thyme, Bac’n pieces, and olive oil. Add chicken broth to cover. Cook on low for 6 hours; then keep on warm setting until time for dinner.
2 – Place chicken in a covered baking dish with a very little water. Season with salt, pepper, garlic powder, and rosemary. In a separate bowl, stir together 2 tablespoons of honey and 2 tablespoons of Dejon mustard; then pour over the chicken. Cut the orange into 2 pieces; then squeeze both pieces over the chicken. Season with olive oil. Microwave on high for 5 and one-half minutes.
3 – Serve the chicken hot, with the field peas and snaps as a side. I also served Brussel sprouts with Parmesan and a salad (for recipes, use the search box on this blog).
–chicken adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way; field peas and snaps original.