–4 chicken tenderloins or breast strips
–breadcrumbs (plain, boxed)
–garlic (minced, in a jar)
–lemon zest (lemon peel, bottled)
–chicken broth (non-fat, low sodium)
–parsley (fresh, chopped)
–salt and pepper
–pine nuts (one-half small package)
1 – Place the chicken in a plastic bag. Season with salt, pepper, lemon zest, coriander, ginger, and olive oil. Pour in a good amount of breadcrumbs. Shake well. Place in a covered baking dish with a little chicken broth. Sprinkle chopped parsley and minced garlic on top. Set aside.
2 – Chop 1 handful of parsley, and place in a food processor. Add one-half small package of pine nuts and 1 tablespoon of minced garlic. Season with salt, pepper, and 2 tablespoons of olive oil. Pulse until smooth.
3 – Microwave the chicken for 5 and one-half minutes on high.
4 – Serve the chicken hot, with the parsley pesto on the side.
–chicken and pesto adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.