These flavors meld very well. . .
–organic chicken tenderloins (6)
–cauliflower florets (from 1 headI)
–diced tomatoes (1 can, do not drain)
–sliced black olives (1 small can, drained)
–rosemary (1 tablespoon)
–minced garlic (bottled, 1 tablespoon)
–fresh parsley (1 handful, chopped)
–white wine (one-half cup)
–salt and pepper
–extra virgin olive oil
1 – Place the cauliflower, tomatoes, black olives, and white wine in a large, covered baking dish. Season with salt and pepper (to taste), rosemary, minced garlic, and chopped fresh parsley. Gently fold all together. Sprinkle with a few drops of olive oil. Microwave on high for 10 minutes.
2 – Place the chicken on top, partially submerged. Season with salt, pepper, rosemary, parsley, and olive oil. Microwave on high for 7 minutes. When finished check a center piece for doneness. If not cooked, return to the microwave for 1 minute more.
3 – Serve the chicken, vegetables, and sauce hot.
–chicken dish adapted from Edward Giobbi’s Italian Family Cooking.