–6 chicken tenderloins
–golden raisins (half cup, boxed; soak in warm water for 15 minutes ahead of time)
–pine nuts (one-half small package)
–crème sherry (one-quarter cup)
–salt and pepper
1 – Place the chicken in a covered baking dish with the crème sherry. Season with salt and pepper. Place soaked raisins and pine nuts on top. End with a few drops of olive oil.
2 – Serve the chicken hot.
–chicken adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.