–6 chicken tenderloins or breast strips
–garlic – herb breadcrumbs (boxed)
–toasted walnuts (6 to 8 halves, shelled; microwave on high 1 plate of walnuts for 2 minutes; stir; then microwave for 2 minutes more)
–cilantro (or parsley, 1 handful, fresh)
–lemon juice (bottled)
–minced garlic (1 teaspoon)
–extra virgin olive oil
1 – Place the chicken in a covered baking dish with a little water. Season with salt, pepper, and olive oil. Lightly sprinkle with garlic – herb breadcrumbs. Microwave on high for 8 minutes. When finished, check an inside tenderloin for doneness. If not done, continue microwaving on high for 1 minute more.
2 – In a food processor, place 6 to 8 toasted walnut halves, 1 handful of chopped cilantro (or parsley), 1 squirt of lemon juice, 1 teaspoon of minced garlic, and a few drops of extra virgin olive oil. Pulse until smooth. Add a small amount of water to reach desired consistency, and then pulse again.
3 – Serve the chicken hot, with the cold sauce on the side.
–sauce adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.