ORGANIC CHICKEN TENDERS WRAPPED IN CRISPY PANKO CRUMBS SEASONED WITH BASIL AND TOPPED WITH BABY BELLA MUSHROOMS & GREEN ONIONS IN A SAUCE OF MARSALA WINE – BASIL PESTO – GOLDEN RAISINS

For 4:

–6 organic chicken tenderloins

–panko crumbs (crispy, plain, packaged, one-third cup)

–basil (dried, 1 teaspoon, bottled)

–baby bella mushrooms (chopped, fresh, 3 or 4)

–green onions (3 stalks, chopped, fresh)

–marsala wine (cooking wine, one-quarter cup)

–basil pesto (bottled, 2 tablespoons)

–golden raisins (one-quarter cup, packaged)

–salt and pepper

–olive oil

1 – Place the basil pesto in a small mixing bowl.  Add marsala wine slowly, stirring constantly.  Then pour sauce into a covered baking dish.  Add raisins.  Stir.  Microwave on high for 3 minutes.

2 – Place the chicken in a plastic bag.  Season with salt, pepper, and basil.  Add olive oil to coat.  Pour in panko breadcrumbs.  Shake well.  Then place chicken in the sauce.  Top with mushrooms and green onions.  Finish with a few drops of olive oil.

3 – Microwave on high for 7 and one-half minutes.  When finished, test a center piece for doneness.  If not cooked, microwave for 1 minute more.

4 – Serve the chicken and sauce hot.

–chicken adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

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