–4 chicken tenderloins or breast strips
–Promise margarine (heart-healthy)
–sliced almonds (one-eighth cup)
–breadcrumbs (herb, packaged; I used Pepperidge Farm)
–lemon (1, sliced)
–parsley (fresh if possible)
–salt and pepper
1 – Place chicken in a plastic bag. Season with salt, pepper, and olive oil. Pour a generous amount of herb breadcrumbs (fine) in the bag. Shake well. Place the breaded chicken in a covered baking dish. Set aside.
2 – Place 2 tablespoons of margarine in a small, covered, microwaveable bowl, along with one-eighth cup of sliced almonds. Microwave on high for 30 minutes. Stir. Spread the buttered almonds atop the chicken.
3 – Wash and slice a lemon with a very sharp knife. Place the lemon slices atop the chicken and almonds. Sprinkle with parsley.
4 – Microwave the chicken for 5 and one-half minutes.
5 – Serve the chicken hot. I also served bean soup, cauliflower with onion, and a salad (recipes, see the search box on this blog).
–chicken adapted from the food.com web site.