ITALIAN CHICKEN ROLLED IN BREADCRUMBS WITH ONION – CAYENNE – PINE NUTS – CHIVES IN A HONEY – RED WINE – BROTH SAUCE ATOP BABY DUTCH POTATOES

For 4:

–6 chicken tenderloins or breast strips

–onion (one-half, medium, sliced)

–cayenne (one-quarter teaspoon)

–pine nuts (half a small package)

–honey (3 tablespoons)

–red wine (one-quarter cup)

–chicken broth (one-quarter cup, non-fat, low sodium)

–breadcrumbs (one-third cup, boxed, plain)

–salt and pepper

–olive oil

–basmati rice (1 cup dry)

1 – Slice the potatoes into bite-sized pieces.  Place in a covered baking dish with 1 inch of water.  Season with salt, pepper, and olive oil.  Microwave the potatoes for 10 minutes on high.

2 – Place the honey, red wine, and chicken broth in a covered baking dish.  Add sliced onion.  Microwave on high for 3 minutes.

3 – Meanwhile, place the chicken in a plastic bag.  Add olive oil, salt, and pepper to taste.  Pour in breadcrumbs.  Shake well.

4 – Place the breaded chicken in the sauce.  Season with cayenne.  Top with pine nuts and chives.  Microwave on high for 8 minutes.  When finished, check a center piece for doneness.  If not cooked, replace in the microwave for 1 minute more.

5 – Serve the chicken and sauce hot, atop the potatoes.

–chicken adapted from “chicken agrodulce” at the Bravo! restaurant in Jackson, Mississippi.

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