–6 chicken tenderloins
–small red potatoes (1-inch in size, with jackets, 5 or 6)
–sliced onion (one-half)
–fresh chopped tomato (medium, fresh)
–chopped celery stalks (2, fresh)
–shredded carrots (fresh, 1 handful)
–minced garlic (1 tablespoon, bottled)
–nutmeg (one-half teaspoon, bottled)
–marinara sauce (I used Ragu “Mama’s” garden variety, 3 tablespoons)
–red wine (one-quarter cup)
–salt and pepper
–extra virgin olive oil (bottled)
1 – Place the potatoes, onion, tomato, celery, carrots, garlic in a large, covered baking dish. Sprinkle with nutmeg. Add marinara sauce and red wine. Stir well. Finish with salt, pepper, and a few drops of olive oil. Microwave on high for 5 minutes.
2 – Place the chicken in a plastic bag. Add olive oil. Pour in garlic – herb breadcrumbs to coat. Shake well.
3 – When the vegetables have cooked for 5 minutes, place the breaded chicken on top. Season with salt, pepper, and a few drops of olive oil. Microwave on high for 7 minutes. When finished, check a center piece for doneness. If not cooked, replace in the microwave for 1 minute more.
4 – Serve the chicken hot atop the vegetables.
–chicken adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.