CHICKEN TOMATO PESTO WITH BASIL – TOMATOES – BASIL PESTO – CHOPPED ONION – CRUMBLED FETA CHEESE – MINCED GARLIC

Choose a different cheese if feta is not your thing. . .

For 2:

–3 chicken tenderloins

–tomatoes (half a can; do NOT drain)

–basil pesto (ready prepared in a jar, 2 tablespoons)

–onion (chopped, one-quarter cup)

–feta cheese (crumbled, one-eighth cup)

–minced garlic (bottled, 1 tablespoon)

–basil (dried, 1 tablespoon, bottled)

–salt and pepper

–extra virgin olive oil

1 – Place the basil pesto, onion, feta, minced garlic, salt and pepper to taste, in a small mixing bowl.  Gradually add the tomatoes, with their juice, stirring constantly.  Place the sauce in a covered baking dish.  Microwave on high for 3 minutes.

2 – Place the chicken tenderloins in the sauce.  Season with salt, pepper, and basil.  Finish with a few drops of extra virgin olive oil.

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 sauce 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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