–4 chicken tenderloins or breast strips
–chicken broth (non-fat, low sodium)
–breadcrumbs (plain, packaged, I use Pepperidge Farm herbed)
–celery (2 stalks, divided)
–onion (one-half, divided)
–green beans (frozen)
–thyme, marjoram (bottled)
–salt and pepper
1 – Place the chicken in a covered baking dish with a little chicken broth. Season with salt and pepper. Sprinkle plain breadcrumbs, a small bit, on top. Set aside.
2 – Chop 1 stalk of celery, and divide between 2 individual, microwaveable serving bowls. Chop one-fourth onion, and divide between the 2 bowls. Add a small amount of chicken broth and olive oil. Cover, and microwave on high for 2 minutes. Then add stuffing, chicken broth, and olive oil, and stir well. Set aside.
3 – Place 1 chopped stalk of onion and one-fourth chopped onion in a covered baking dish with a little water and olive oil. Microwave on high for 3 minutes. Then add green beans. Season with salt, pepper, thyme, and marjoram. Stir. Microwave on high for 5 minutes.
4 – Microwave the chicken for 5 and one-half minutes.
5 – Microwave the dressing for 1 minute.
6 – Serve the chicken hot, atop the dressing, with the green beans as a side.
–green beans adapted from Betty Crocker; other recipes original.