–6 chicken tenderloins or breast strips
–basil (bottled, 1 tablespoon)
–breadcrumbs (plain, boxed, one-quarter cup)
–chicken broth (non-fat, low sodium, one-eighth cup)
–basil pesto (bottled, 2 tablespoons)
–tomato (fresh, 1, medium, chopped)
–onion (one-half, small, chopped)
–parsley (fresh, 1 handful, chopped)
–extra virgin olive oil (2 tablespoons)
–salt and pepper
–extra virgin olive oil
1 – Place the chicken in a covered baking dish with the broth. Season with salt, pepper, and olive. Sprinkle breadcrumbs on top. Follow with basil on top. Set aside.
2 – Place the basil pesto, tomato, onion, parsley, and extra virgin olive oil in a small mixing bowl. Season with salt and pepper (to taste). Stir well. Keep in the refrigerator until time for dinner.
3 – Microwave the chicken for 8 minutes on high.
4 – Serve the chicken hot, with the pesto salsa beside it on the plate.