CHICKEN OREGANO TOPPED BY MARINATED ARTICHOKE HEARTS – SLICED BANANA PEPPERS – FRESH GRAPE TOMATOES IN BROTH

Oregano gives an extra boost to the veggies. . .

For 2:

–3 chicken tenderloins (organic)

–oregano (1 teaspoon, dried, bottled)

–marinated artichoke hearts (3 or 4, halved and then chopped; bottled; ready-prepared in marinade)

–sliced banana peppers (bottled, 3 tablespoons)

–fresh grape tomatoes (6 to 8, halved)

–chicken broth (non-fat, low sodium, packaged, one-eighth cup)

–salt and pepper

–extra virgin olive oil

1 – Place the chicken in a covered baking dish.  Add chicken broth.  Season with salt, pepper, and extra virgin olive oil.

2 – Place chopped artichoke hearts, sliced banana peppers, and grape tomatoes on top.  Then sprinkle with oregano.  Finish with a few drops of olive oil.

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

4 – Serve the chicken and vegetables hot.

–recipe original.

Author: Celia Hales

Site features gourmet Mediterranean microwave cooking, often featuring original recipes by the blogger as well as recipes by master chef Edward Giobbi; and a second site on the spiritual dimension of the law of attraction.

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