–6 chicken tenderloins or breast strips
–breadcrumbs (plain, boxed)
–tomato (fresh, medium, chopped)
–green onions (4, fresh, chopped)
–green peas (frozen, half a package)
–mushrooms (baby bellas, 5 or 6, sliced)
–sherry (cooking sherry is fine)
–salt and pepper
1 – Place the chicken in a plastic bag. Season with salt, pepper, and olive oil. Pour in breadcrumbs. Shake well. Set aside.
2 – Chop 1 medium tomato and 4 green onions, and place in a covered baking dish. Slice 5 or 6 baby bella mushrooms, and place in the dish. Add one-half package of green peas. Season with salt, pepper, thyme, rosemary, and olive oil. Add 3 tablespoons of sherry, and a small amount of white wine. Stir very gently. Microwave on high for 5 minutes.
3 – Place the chicken atop the vegetables. Add a few more drops of olive oil, if desired. Microwave on high for 9 minutes.
4 – Serve the chicken and vegetables hot, if desired atop couscous, pasta, or rice (recipes, see the search box on this blog).
–chicken adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.