–6 chicken tenderloins
–garlic – herb breadcrumbs (one-third cup, boxed)
–black olives (sliced, 10 slices)
–green olives (sliced, 10 slices)
–celery (fresh, 2 stalks, chopped)
–minced garlic (1 tablespoon, bottled)
–diced tomatoes (half a can, drained)
–lemon zest (lemon peel, 1 teaspoon)
–marjoram (bottled, 1 teaspoon, or more to taste)
–chopped parsley (fresh, 1 handful, chopped)
–green onions (chopped, 3 stalks, fresh)
–salt and pepper
–extra virgin olive oil
1 – Place the chicken in a plastic bag. Season with salt, pepper, and olive oil. Pour in the garlic – herb breadcrumbs. Shake well. Set aside.
2 – Place black olives, green olives, diced tomatoes, lemon zest, marjoram, green onions, chopped celery, and minced garlic in a small mixing bowl. Season with salt, pepper, and olive oil. Stir well. Then place in a covered baking dish. Microwave on high for 3 minutes.
3 – Nestle the chicken amid the sauce, spooning some sauce on the top. Finish with a few drops of olive oil. Microwave on high for 7 minutes. When finished, test a center piece for doneness. If not cooked, replace in the microwave for 1 minute more.
4 – Serve the chicken and marinara sauce hot.
–chicken and sauce inspired by Edward Giobbi’s Eat Right, Eat Well—the Italian Way.