A Celebratory Dinner for 2:  PARSLEYED CHICKEN FETA ROLLED IN BUTTERY BREADCRUMBS & PLACED ATOP ROMA BASIL TOMATO – YELLOW ONION – GREEN ONIONS IN A WHITE WINE SAUCE

A delicious and easy way to celebrate. . .

For 2:

–3 organic chicken tenderloins

–feta cheese (crumbled, 3 tablespoons)

–buttery breadcrumbs (one-half cup, crushed buttery crackers)

–Roma tomato (1, fresh, chopped, sprinkled with basil, 1 teaspoon)

–yellow onion (one-half, chopped)

–green onions (3 stalks, chopped)

–white wine (no more than one-eighth cup)

–salt and pepper

–extra virgin olive oil

1 – Place the chopped tomato with basil, chopped yellow onion, chopped green onions, in the white wine sauce.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.

2 – Place 8 to 10 small buttery crackers in a plastic bag.  Seal.  Crush the crackers with the back of an ice cream spoon. In a second plastic bag, place the chicken tenderloins.  Season with salt, pepper, and olive oil.  Pour in the crumbs, and shake well.  Place the chicken atop the hot vegetables.  Sprinkle feta cheese and parsley on top.

3 – Microwave on high for 5 minutes.  When finished, test the center piece for doneness.  If not cooked, return to the microwave for 1 minute more.

4 – Serve the chicken and vegetables hot.

–chicken inspired by C. Mabry, chef.

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