BREADED CHICKEN TENDERS IN A MARINARA SAUCE OF BLACK OLIVES – GREEN OLIVES – MINCED GARLIC – DICED TOMATOES – LEMON ZEST – MARJORAM – CHOPPED PARSLEY – GREEN ONIONS

For 4:

–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.

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