OVEN FRIED CHICKEN TENDERS ROLLED IN GARLIC – HERB BREADCRUMBS AND SERVED WITH A TEMPURA BLEND OF CORIANDER – MINCED GARLIC – PARSLEY – LIME JUICE – MARINARA – GINGER – SOY SAUCE – EXTRA VIRGIN OLIVE OIL

For 4:

–6 chicken tenderloins

–garlic – herb breadcrumbs (one-third cup, boxed)

–salt and pepper

–extra virgin olive oil

Tempura sauce:

–coriander (dried, bottled, 1 teaspoon)

–minced garlic (bottled, 1 tablespoon)

–parsley (fresh, 1 handful, chopped fine)

–lime juice (2 tablespoons, bottled)

–marinara sauce (3 tablespoons, bottled)

–ginger (one-half teaspoon, bottled)

–soy sauce (2 tablespoons, bottled)

–extra virgin olive oil (1 tablespoon)

1 – Place coriander, minced garlic, parsley, lime juice, marinara sauce, ginger, soy sauce, and extra virgin olive oil in a small mixing bowl.  Stir briskly until all ingredients are dissolved.  Set aside.

2 – Place chicken tenders in a plastic bag.  Season with salt, pepper, and extra virgin olive oil.  Pour in garlic – herb breadcrumbs.  Shake well.  Place the chicken in a covered baking dish.  Do NOT add water.  Microwave on high for 6 minutes.  When finished, check a center piece for doneness.  If not cooked, return to the microwave for 1 minute more.

3 – Serve the chicken hot, with a room-temperature tempura sauce for dipping.

–chicken and sauce inspired by Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

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