–6 chicken tenderloins or breast strips
–breadcrumbs (plain, boxed)
–baby bella mushrooms (4 or 5, sliced)
–onion (one-half, sliced)
–pine nuts (one-half small package)
–chicken broth (non-fat, low sodium)
–salt and pepper
1 – Slice 4 or 5 baby bella mushrooms and one-half onion, and place in a covered baking dish with a little chicken broth and a little white wine. Season with salt, pepper, rosemary, and olive oil. Microwave on high for 3 minutes.
2 – Place the chicken in a plastic bag with a little olive oil, salt, pepper, and rosemary. Add breadcrumbs, and shake well. Then place the breaded chicken in the mushroom and onion sauce.
3 – Sprinkle Parmesan cheese, one-half package of pine nuts, and chopped parsley on top. Finish with a drop or two of olive oil. Microwave on high for 7 and one-half minutes.
4 – Serve the chicken hot.
–chicken adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.