–6 chicken tenderloins or breast strips
–breadcrumbs (plain, boxed)
–parsley (fresh if possible, 2 chopped tablespoons fresh OR 1 teaspoon dried)
–chicken broth (non-fat, low sodium, one-quarter cup)
–banana peppers (3 fresh, sliced)
–minced garlic (in a jar, 1 tablespoon)
–extra virgin olive oil (2 tablespoons)
–salt and pepper
1 – Slice the banana peppers and place in a food processor. Add 1 tablespoon of minced garlic and 2 tablespoons of extra virgin olive oil. Pulse until smooth. Set aside.
2 – Place the chicken in a covered baking dish with the chicken broth. Season with salt and pepper. Sprinkle lightly with breadcrumbs and the chopped parsley. Finish with a few drops of olive oil. Microwave on high for 8 minutes.
3 – Serve the chicken hot, with the chilled pepper sauce on the side.
–sauce inspired by Edward Giobbi’s Eat Right, Eat Well—the Italian Way.