–6 chicken tenderloins
–crème sherry (one-third cup)
–garlic – herb breadcrumbs (one-half cup, boxed)
–green onions (3 stalks, chopped)
–baby bella mushrooms (4 or 5, fresh, chopped)
–minced garlic (bottled, 1 tablespoon)
–salt and pepper
- – Place the chicken in a plastic bag. Season with salt, pepper, and olive oil. Pour in the garlic – herb breadcrumbs. Shakes well. Set aside.
- – Place the crème sherry in a covered baking dish. Add minced garlic and a few drops of olive oil. Microwave on high for 2 minutes.
- – Place the chicken in the sherry sauce. Top with minced mushrooms and green onions. Finish with 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.
5 – Serve the chicken hot, with sauce atop.
–chicken inspired by Edward Giobbi’s Eat Right, Eat Well—the Italian Way.