ITALIAN CHICKEN ALLA DIAVOLA WITH BAY LEAVES – CAYENNE – MINCED GARLIC – EXTRA VIRGIN OLIVE OIL – SALT

“Alla diavola” in Italian means “in the style of the devil,” and in a recipe it means “heat,” as in quite spicy. . . . My husband liked this, and he is not often a fan of very spicy food. . .

For 2:

–3 chicken tenderloins

–bay leaves (2, dried)

–cayenne pepper (one-half teaspoon)

–minced garlic (1 tablespoon)

–extra virgin olive oil (one-quarter cup)

–salt (be heavy-handed) and pepper

1 – In a small mixing bowl, place the extra virgin olive oil, cayenne pepper, garlic, and a generous amount of salt. Crumble the bay leaves and add to the bowl . Stir well.

2 – Place the chicken tenderloins in a covered baking dish. Spoon the sauce atop each one. Microwave on high for 4 minutes and 20 seconds. Do not overcook.

3 – Serve the chicken hot.

–chicken adapted from America’s Test Kitchen’s Complete Mediterranean Cookbook.

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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