–4 chicken tenderloins or breast strips
–chicken broth (non-fat, low sodium)
–breadcrumbs (boxed, plain)
–salt and pepper
–green onions (2 stalks, chopped)
–celery (2 stalks, chopped)
–onion (one-half, sliced)
–parsley (fresh if possible)
–hot sauce (optional; like Tabasco)
–extra virgin olive oil
1 – Chop 2 green onions, 2 stalks of celery, one-half onion, and parsley, and place in a food processor. Add 1 tablespoon of Dijon mustard and 1 teaspoon of hot sauce (optional). Season with garlic powder, salt, pepper, extra virgin olive oil, balsamic vinegar, and red wine. Pulse until smooth. Keep in refrigerator until time for dinner.
2 – Place the chicken in a covered baking dish with a little chicken broth. Season with salt, pepper, and olive oil. Lightly sprinkle the chicken with plain breadcrumbs. Microwave on high for 5 minutes.
3 – Serve the chicken hot, with the cold green sauce beside the chicken on the plate. I also served corn, broccoli, and lima bean soup (recipes, see the search box on this blog).
–green sauce adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way; chicken original.