–4 chicken tenderloins or breast strips
–herb breadcrumbs (I used Pepperidge Farm herb cornbread stuffing)
–green onion (1, fresh, minced)
–chicken broth (non-fat, low sodium)
–salt and pepper
1 – Place the chicken in a plastic bag. Season with salt, pepper, and olive oil. Add herb breadcrumbs, and shake. Then place the breaded chicken in a covered baking dish with a little white wine and a little chicken broth.
2 – Mince 1 stalk of green onion, and place atop the chicken. With a very sharp knife, slice a lemon. Place the sliced lemon atop the chicken. Season with olive oil.
3 – Microwave on high for 5 and one-half minutes.
4 – Serve the chicken hot, with the onion and lemon.
–chicken inspired by food.com web site.