Basil may be substituted for the mint. . .
–3 chicken tenderloins
–Panko Italian breadcrumbs (one-third cup)
–mint (dried, 1 teaspoon)
–herbs de provence (dried, 1 teaspoon; or use basil, marjoram, dill, and oregano, one-quarter teaspoon each)
–diced tomatoes (one-half can, drained)
–summer squash (fresh, one-half medium squash, thinly sliced)
–capers (2 tablespoons)
–minced garlic (1 tablespoon)
–salt and pepper
–extra virgin olive oil
1 – Place the sliced summer squash in a small, covered baking dish. Add one-eighth cup water. Season with salt, pepper, and extra virgin olive oil. Microwave on high for 2 minutes.
2 – Place the squash, diced tomatoes, capers, and garlic in a large, covered baking dish. Season, again, with salt, pepper, and extra virgin olive oil. Microwave on high for 3 minutes.
3 – Place the chicken tenders amidst the vegetables. Season with salt, pepper, mint, herbs de provence, and extra virgin olive oil.
4 – Microwave on high for 5 minutes. When finished, check the center piece for doneness. If not cooked, return to the microwave for 1 minute more.
5 – Serve the chicken and vegetables hot.
–chicken adapted from The Complete Mediterranean Cookbook, by America’s Test Kitchen.