CHICKEN NATURALLY & CHILLED GREEN SAUCE WITH GREEN ONION – CELERY – ONION – PARSLEY – DIJON – GARLIC – BALSAMIC VINEGAR – RED WINE – EXTRA VIRGIN OLIVE OIL

–4 chicken tenderloins or breast strips

–chicken broth (non-fat, low sodium)

–breadcrumbs (boxed, plain)

–salt and pepper

–olive oil

–green onions (2 stalks, chopped)

–celery (2 stalks, chopped)

–onion (one-half, sliced)

–parsley (fresh if possible)

–Dijon mustard

–garlic powder

–balsamic vinegar

–hot sauce (optional; like Tabasco)

–red wine

–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.

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