PARSLEYED ORGANIC CHICKEN TENDERS ROLLED IN BREADCRUMBS WITH ARTICHOKE HEARTS – BABY BELLA MUSHROOMS – RED ONION IN MARSALA WINE – BROTH SAUCE

Lots of veggies make this recipe!

For 4:

–6 organic chicken tenderloins

–breadcrumbs (boxed, plain, one-third cup)

–artichoke hearts (canned, 2, sliced)

–baby bella mushrooms (4 or 5, chopped, fresh)

–red onion (sliced, one-half, medium)

–marsala wine (one-quarter cup)

–chicken bone broth (3 tablespoons, packaged)

–salt and pepper

–extra virgin olive oil (organic if possible)

–parsley (fresh, 1 handful, chopped)

1 – Place the artichoke hearts, mushrooms, and red onion in the marsala wine and bone broth.  Season with salt, pepper, and extra virgin olive oil.  Microwave on high for 4 minutes.

2 – Place the chicken tenderloins in a plastic bag.  Season with salt, pepper, and extra virgin olive oil.  Pour in the plain breadcrumbs.  Shake well.

3 – Place the chicken amidst the veggies in the sauce.  Sprinkle with parsley and a few drops of extra virgin olive oil.

4 – Serve the chicken, sauce, and vegetables hot.

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

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s