–4 chicken tenderloins or breast strips
–oregano, basil (bottled)
–tomato juice (low sodium)
–zucchini (1, fresh, medium)
–breadcrumbs (I used Pepperidge Farm)
–salt and pepper
1 – Place the chicken in a covered baking dish with a small amount of tomato juice. Season with salt, pepper, oregano, basil, and olive oil. Sprinkle feta cheese on top. Set aside.
2 – Peel 1 zucchini, and cut into silver dollars. Place in a covered baking dish with a little water. Season with salt and pepper. Place a small amount of breadcrumbs in a mixing bowl. Add olive oil to taste, and stir well. Then pour the breadcrumbs over the zucchini. Sprinkle with Parmesan cheese. Microwave on high for 3 minutes.
3 – Microwave the chicken for 5 and one-half minutes.
4 – Serve the chicken hot, with the zucchini as a side. I also served a salad (recipes, use the search box on this blog).
–zucchini adapted from the Olive Garden restaurant; chicken original.