–6 chicken tenderloins or breast strips
–rosemary (fresh, 1 6-inch sprig, rosemary clipped from stem)
–blueberries (fresh, one-quarter cup)
–soy creamer (3 tablespoons)
–blueberry preserves (3 tablespoons)
–red wine (one-eighth cup)
–salt and pepper
1 – Place the red wine, soy creamed, and blueberry preserves with a few drops of olive oil in a covered baking dish. Microwave on high for 3 minutes. Stir well.
2 – Place the chicken in the sauce. Season with salt, pepper, and rosemary. Place the blueberries on top. Finish with a few drops of olive oil.
3 – Microwave the chicken for 8 and one-half minutes on high. Blueberry sauce will look dark, but the taste is not affected, and it is NOT burned.
4 – Serve the chicken and sauce atop jasmine rice (use directions for microwaving on package; these differ with the brand).