Note:  My husband gave this 5 stars out of 5.


–4 chicken tenderloins or breast strips

–oranges or orange juice (2, fresh; or one-third cup orange juice)


–rosemary (fresh if possible)

–garlic powder

–Dijon mustard

–salt and pepper

–olive oil

–potatoes (2, medium)

1 – Scrub and cut 2 medium potatoes into 1-inch pieces.  Place in a covered baking dish with 2 inches of water.  Season with salt, pepper, and olive oil.  Microwave for 6 minutes only.  Set aside.

2 – Place chicken in a large baking dish with a little water.  Squeeze the juice of 2 oranges (or pour one-third cup of orange juice) into a small mixing bowl.  Add 2 tablespoons of honey and 1 tablespoon of Dijon mustard.  Stir and then set aside.  Season the chicken with salt, pepper, rosemary, garlic powder, and olive oil.  Place the potatoes around the chicken.  Stir the sauce again, and then pour over the chicken and the potatoes.  Microwave on high for 7 minutes.

3 – Serve the chicken hot, with the potatoes as a side.

–chicken and potatoes adapted from Edward Giobbi’s Eat Well, Eat Right—the Italian Way.


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