CHICKEN TENDERS WITH SHREDDED CARROTS – SLICED VIDALIA ONION – CELERY SEASONED WITH BAY LEAVES AND ACCOMPANIED BY HOMEMADE – PUREED – CHILLED TOMATO PESTO WITH FRESH TOMATOES – PINE NUTS – CILANTRO – EXTRA VIRGIN OLIVE OIL – MINCED GARLIC – GREEN ONIONS

For 4:

–6 chicken tenderloins or breast strips

–shredded carrots (fresh, packaged, 1 handful)

–Vidalia onion (one-half, large, sliced)

–celery (fresh, 2 stalks, chopped)

–bay leaves (2, dried)

–salt and pepper

–olive oil

Tomato pesto:

–tomatoes (2, fresh, medium, chopped)

–pine nuts (4 tablespoons)

–cilantro (1 tablespoon, dried)

–extra virgin olive oil (3 tablespoons)

–minced garlic (1 tablespoon, bottled)

–green onions (2 stalks, chopped)

–salt to taste

1 – Add chopped tomatoes, pine nuts, cilantro, extra virgin olive oil, minced garlic, green onions, with salt to taste in a food processor.  Puree until smooth.  Refrigerate until time for dinner.

2 – Place the shredded carrots, celery, and onion, with 2 bay leaves, in a covered baking dish.  Add one-quarter cup of water.  Season with salt, pepper, and olive oil.  Microwave on high for 4 minutes.

3 – Place the chicken atop the vegetables.  Season with salt, pepper, and olive oil.  Microwave on high for 5 minutes and 30 seconds.  When finished, test a center piece for doneness.  If not cooked, replace in the microwave for 1 minute more.

4 – Serve the chicken and vegetables hot, with the tomato pesto on the side.

–chicken and tomato pesto adapted from Edward Giobbi and Eugenia Giobbi Bone’s Italian Family Dining.

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