–6 chicken tenderloins or breast strips
–rosemary (dried, bottled, 1 tablespoon)
–tomato (medium, fresh, chopped)
–minced garlic (bottled, 1 tablespoon)
–green onions (2 stalks, chopped)
–white wine (one-eighth cup)
–salt and pepper
–jasmine rice (follow package instructions for microwaving; brands differ)
1 – Place the tomato and minced garlic in a covered baking dish with the white wine. Season with salt, pepper, rosemary, and a drop or two of olive oil. Microwave on high for 5 minutes.
2 – Nestle the chicken in the tomato sauce. Season with salt, pepper, rosemary, and olive oil. 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.
3 – Serve the chicken and sauce hot, atop jasmine rice.
–chicken adapted from Edward Giobbi’s Italian Family Cooking.