Note: This delicious and fancy entrée, designed by well-recognized chef Edward Giobbi, can be prepared and cooked in less than 30 minutes using the microwave.
–4 chicken tenderloins or breast strips
–shrimp (8 small, fresh)
–tomato (medium, vine-ripened, fresh)
–rosemary, basil, mint, parsley (fresh if possible)
–cayenne pepper (bottled)
–minced garlic (in a jar)
–white wine (use the real, not cooking)
–salt and pepper
1 – Chop the tomato, and place in a covered baking dish with just a few drops of white wine. Season with salt, pepper, rosemary, basil, mint, cayenne pepper, and olive oil. Drop half a dozen capers on top. Stir in 1 teaspoon of minced garlic. Microwave on high for 3 minutes.
2 – When finished, nestle the chicken amid the marinara sauce. Season with salt, pepper, rosemary, basil, mint, cayenne pepper, and olive oil. Place chopped parsley on top. Set aside.
3 – Place 8 small shrimp in a small, covered microwaveable bowl with a very small amount of water. Microwave on high for 2 minutes. When finished, keep covered to preserve warmth.
4 – Microwave the chicken for 5 and one-half minutes. When finished, pour the shrimp atop.
5 – Serve the chicken and shrimp hot, with the marinara sauce.
–adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.