For 4:
–6 chicken tenderloins or breast strips
The marinade:
–rosemary (dried, bottled, 1 teaspoon)
–garlic (minced, in a jar, 1 teaspoon)
–lemon juice (2 squirts, bottled)
–salt and pepper
–olive oil
The sauce:
–tomato (fresh, 1, medium)
–basil (dried, bottled, 1 tablespoon)
–parsley (fresh, 1 handful, chopped)
–lemon juice (2 squirts)
–garlic (minced, bottled, 1 tablespoon)
–salt and pepper
–extra virgin olive oil (1 tablespoon)
1 – Place the chicken with the marinade in a plastic bag. Leave in the refrigerator for several hours prior to dinner. Then place the chicken with marinade in a covered baking dish. Add one-eighth cup of water for steaming. Set aside.
2 – Cut the tomato into two halves. Place in a small, covered baking dish. Microwave on high for 2 minutes. Then place the tomato, basil, chopped parsley, lemon juice, minced garlic, and extra virgin olive oil in a food processor. Add salt and pepper to taste. Pulse until smooth. Keep warm until time for dinner.
3 – Microwave the chicken for 7 and one-half minutes. Test a center piece to be sure that it is done. If not, replace in the microwave for 1 minute more.
4 – Serve the chicken hot, with the warm sauce on the side.
–chicken and sauce adapted from Edward Giobbi’s Pleasures of the Good Earth.
This sounds absolutely delicious!!
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It was! Edward Giobbi never fails.
Cordially, Celia
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