–6 chicken tenderloins or breast strips
–rosemary (dried, 1 tablespoon, bottled)
–bay leaves (2, dried, bottled)
–cayenne pepper (bottled, one-quarter teaspoon)
–minced garlic (1 tablespoon, bottled)
–smoked turkey (sandwich meat, 3 cut slices)
–white wine (one-quarter cup)
–salt and pepper
–chicken broth (non-fat, low sodium)
1 – Place two-thirds cup of quinoa in a covered baking dish. Add one and one-third cup of chicken broth. Microwave on high for 6 minutes. Then microwave on 50 percent power for 9 minutes more. When finished, keep covered to preserve warmth.
2 – Slice the turkey and place in the bottom of a covered baking dish. Place the chicken on top. Add white wine. Season with rosemary, bay leaves, cayenne pepper, minced garlic, salt, pepper, and olive oil. Microwave on high for 8 minutes. When finished, test a center piece of doneness. If not cooked, replace in the microwave for 1 minute more.
3 – Serve the chicken and turkey hot, atop the quinoa.
–chicken adapted from Edward Giobbi’s Italian Family Cooking.