–6 chicken tenderloins or breast strips
–garlic – herb breadcrumbs (one-third cup)
–chicken broth (non-fat, low sodium, one-third cup)
–parsley (fresh, 1 handful, chopped)
–cilantro (fresh, one-half handful, chopped)
–oregano (dried, 1 teaspoon)
–white wine (1 tablespoon)
–cayenne pepper (one-quarter teaspoon)
–salt and pepper
–extra virgin olive oil (one-fourth cup, for dipping sauce)
1 – Place the parsley, cilantro, oregano, white wine, cayenne pepper, and extra virgin olive oil in a food processor. Add salt and pepper to taste. Pulse until smooth. Keep in refrigerator until time for dinner.
2 – Place the chicken in a covered baking dish with broth. Season with salt, pepper, olive oil, and a very light sprinkle of garlic-herb breadcrumbs. Microwave on high for 8 and one-half minutes. When finished, cut into one of the inner pieces to check for doneness. If not done, microwave on high for 1 minute more.
3 – Serve the chicken hot, with the dipping sauce on the side.
–dipping sauce adapted from Real Simple magazine.