–6 chicken tenderloins or breast strips
–Bac’n pieces (soy bacon, 2 tablespoons)
–mushrooms (baby bella, 3 or 4, chopped, fresh)
–minced garlic (1 tablespoon, bottled)
–rosemary (1 tablespoon, bottled)
–bay leaves (2, dried, bottled)
–tomato (fresh, 1, medium, chopped)
–red wine (one-quarter cup)
–chicken broth (non-fat, low sodium, one-quarter cup)
–basmati rice (follow package instructions for microwaving)
–salt and pepper
1 – Place Bac’n pieces, mushrooms, minced garlic, rosemary, bay leaves, chopped tomato in a covered baking dish. Add red wine and chicken broth. Season with salt, pepper, and olive oil. Microwave on high for 3 minutes.
2 – Nestle the chicken in the sauce. Season with salt, pepper, and olive oil.
3 – Microwave on high for 8 minutes. When finished, check a center piece for doneness. If not cooked, replace in microwave for 1 minute more.
4 – Serve the chicken and sauce hot, atop basmati rice.
–chicken adapted from Edward Giobbi’s Italian Family Cooking.