–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)
–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.