–6 chicken tenderloins or breast strips
–marinara sauce (spaghetti sauce; I used Paul Newman’s cabernet; one-third jar)
–tomato (medium, fresh, chopped)
–mushrooms (4 or 5 baby bellas, chopped)
–sriracha sauce (3 tablespoons, bottled)
–parsley (1 handful, fresh, chopped)
–basil (dried, one-half teaspoon)
–sugar (1 teaspoon)
–milk (dairy or almond, not soy; one-quarter cup)
–salt and pepper
1 – Chop the tomato, and season with salt, pepper, and basil. Place marinara sauce, chopped tomato, chopped mushrooms, sriracha sauce, sugar, milk, and a few drops of olive oil in a covered baking dish. Stir well. Microwave on high for 5 minutes.
2 – Season the chicken with salt, pepper, and olive oil Submerge the chicken in the sauce. Sprinkle parsley on top. Microwave on high for 6 minutes; then microwave on 50 percent power for 6 minutes more. When finished, check a center piece for doneness; it not done, replace in microwave for 2 minutes more.
3 – Serve the chicken and sauce hot.
–recipe inspired by C. Mabry, chef.