Note: The cream sherry makes this recipe. Use the real stuff!
–6 chicken tenderloins
–panko crumbs (one-third cup, boxed)
–cream sherry (one-quarter cup)
–green onions (3 stalks, chopped, fresh)
–baby bella mushrooms (4 or 5, chopped, fresh)
–minced garlic (bottled, 1 tablespoon)
–salt and pepper
–extra virgin olive oil
1 – Place the chicken in a plastic. Season with salt, pepper, and olive oil. Pour in the panko crumbs. Shake well. Set aside.
2 – Place the sherry and minced garlic in a covered baking dish. Stir. Microwave on high for 3 minutes.
3 – Place the chicken in the sherry sauce. Top with green onions and mushrooms. Finish with a few drops of extra virgin olive oil.
4 – Microwave on high for 7 minutes. When finished, cut into a center piece for doneness. If not cooked, replace in the microwave for 1 minute more.
5 – Serve the chicken and sauce hot.
–chicken and sauce adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.