CHICKEN SEASONED WITH LEMON ZEST – PARSLEY – CORIANDER – GINGER – GARLIC & ROLLED IN BREADCRUMBS / HOMEMADE PARSLEY PESTO SAUCE

–4 chicken tenderloins or breast strips

–breadcrumbs (plain, boxed)

–coriander

–garlic (minced, in a jar)

–ginger

–lemon zest (lemon peel, bottled)

–chicken broth (non-fat, low sodium)

–parsley (fresh, chopped)

–salt and pepper

–olive oil

–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.

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