–6 chicken tenderloins or breast strips
–parsley (fresh, 1 handful, chopped)
–marjoram (dried, 1 tablespoon)
–shredded carrots (fresh, 1 handful)
–celery (fresh, 4 stalks, chopped)
–minced garlic (bottled, 1 tablespoon)
–bay leaves (dried, bottled, 3)
–green onions (3 stalks, fresh, chopped)
–salt and pepper
–white wine (one-eighth cup)
1 – Place the carrots and celery in a covered baking dish. Add the wine. Season with salt, pepper, olive oil, and minced garlic. Microwave on high for 3 minutes.
2 – Nestle the chicken amid the vegetables. Season with salt, pepper, bay leaves, and olive oil. Sprinkle marjoram on top. Then also add green onions and parsley.
3 – 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.
4 – Serve the chicken and veggies hot.
–chicken adapted from Edward Giobbi’s Pleasures of the Good Earth.