–6 chicken tenderloins or breast strips
–cornbread stuffing (2 cups; I used Pepperidge Farm)
–chicken broth (boxed, non-fat, low sodium)
–molasses (3 tablespoons)
–green onions (3 stalks, diced)
–paprika (one-half teaspoon, bottled)
–minced garlic (in a jar, 1 tablespoon)
–nutmeg (bottled, one-eighth teaspoon)
–cayenne pepper (bottled, one-fourth teaspoon)
–lime juice (bottled)
–salt and pepper
1 – Place the stuffing in a covered baking dish. Add chicken broth to one-half the height of the stuffing. Season with olive oil. Stir well. Set aside.
2 – Place the chicken in a covered baking dish with one-fourth cup water. Drench in lime juice. Season with salt, pepper (to taste), paprika, nutmeg, and cayenne pepper. Spread the minced garlic on top. Then pour molasses on top. Sprinkle with green onions. Finish with a few drops of olive oil.
3 – Microwave the stuffing/dressing on high for 3 minutes.
4 – Microwave the chicken for 8 minutes on high.
5 – Serve the chicken, hot, atop the dressing.
–chicken adapted from Real Simple magazine.