–4 chicken tenderloins or breast strips
–rosemary (fresh if possible)
–parsley (fresh if possible)
–white wine (use the real stuff)
–chicken broth (non-fat, low sodium)
–celery (one-half stalk)
–tomato (one-half, medium)
–onion (one-half, medium)
–miniature carrots (6 to 8)
–green olives (6 to 8)
–salt and pepper
1 – For covered baking dish, chop and add one-half stalk celery, one-half tomato, one-half onion, 6 to 8 miniature carrots, and 6 to 8 green olives. Season with salt, pepper, rosemary, garlic powder, parsley, and olive oil. Add a very small amount of white wine and chicken broth. Microwave on high for 4 minutes. When finished, nestle the chicken amid the veggies. Season with salt, pepper, rosemary, garlic powder, and parsley. Microwave on high for 5 and one-half minutes.
2 – Serve the chicken hot, atop rice (recipe, see the search box on this blog). I also served broccoli (see search box).
–chicken adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.