–4 chicken tenderloins or breast strips
–tomato (1, medium, fresh)
–rosemary (fresh if possible)
–parsley (fresh if possible)
–mint (fresh if possible)
–garlic powder (bottled)
–salt and pepper
1 – Place the chicken in a covered baking dish (no water). Chop a tomato, season with salt and pepper, and place in a food processor. Season with ginger, rosemary, parsley, mint, garlic powder, and olive oil. Pulse until smooth. Pour the sauce over the chicken. Microwave the chicken for 5 and one-half minutes on high.
2 – Serve the chicken with tomato sauce hot. I also served baby lima beans, a salad, and eggplant dip (recipes, see the search box on this blog).
–tomato sauce adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.