CHICKEN TENDERS TOPPED WITH BUTTERED HERB CORNBREAD DRESSING – PARSLEY – FRESH LEMON SLICES & NESTLED IN LEMON BUTTER SAUCE

–4 chicken tenderloins or breast strips

–herb cornbread dressing (I used Pepperidge Farm herb stuffing)

–Promise margarine (heart-healthy)

–parsley (fresh, chopped)

–lemon (fresh, sliced)

–lemon juice

–salt and pepper

1 – Place the chicken in a covered baking dish with a little water.  Drench in lemon juice.  Season with salt and pepper. 

2 – In a small, covered baking dish, microwave 2 tablespoons of Promise margarine on high for 30 seconds.  When finished, stir in 2 tablespoons of cornbread herb dressing and 1 small handful of chopped parsley.  Spoon the dressing on top of the chicken.

3 – With a very sharp knife, slice a lemon.  Place the lemon slices on top of the chicken.  Microwave on high for 5 and one-half minutes.

4 – Serve the chicken hot.  I also served fresh green beans (microwave 2 handfuls on high for 6 minutes); crowder peas (1 can, rinsed; microwave for 4 minutes on high); and a salad with carrot chips, chickpeas, Caesar croutons, feta cheese, and creamy Caesar salad dressing.

–chicken original.

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