–4 chicken tenderloins or breast strips
–parsley (fresh if possible)
–salt and pepper
–peaches (half a can of sliced peaches, with sauce)
–orange juice (one-fourth cup)
–apricot preserves (1 large tablespoon)
1 – Place the chicken in a covered baking dish. Season with salt and pepper. Place half a can of sliced peaches in a food processor, including the sauce. Place 1 large tablespoon of apricot preserves in the processor. Place one-fourth cup of orange juice in the processor. Add 1 teaspoon of cornstarch. Puree the fruit. Then pour atop the chicken. Season with parsley and olive oil. The chicken will be covered with the sauce until cooking is finished, at which time the chicken will be visible. Microwave for 7 minutes on high. When finished, cut open 1 tenderloin or breast strip to be sure that the dish is done.
2 – Serve the chicken hot, covered in sauce. I also served zipper peas, corn, and broccoli (recipes, see the search box on this blog).
–inspired by Citrus Sorrento chicken at the Olive Garden restaurant.