CHICKEN TENDERS TOPPED WITH RIPE OLIVES AND SLICED GREEN ONIONS – SEASONED WITH THYME – ROSEMARY – MINCED GARLIC IN WHITE WINE

A good choice for folks who like ripe olives. . .if you prepare and marinate ahead of time, that much the better. . .

For 2:

–3 chicken tenderloins

–ripe olives (black olives, sliced, 1 small can drained)

–green onions (2 stalks, chopped)

–thyme (one-half teaspoon, dried)

–rosemary (1 teaspoon, dried)

–minced garlic (1 tablespoon)

–white wine (one-eighth cup)

–salt and pepper

–extra virgin olive oil

1 – Place the chicken tenders on a covered baking dish. Pour in the white wine. Season with salt, pepper, thyme, rosemary, and extra virgin olive oil. Then top with the drained ripe olives and green onions.

2 – Microwave on high for 4 minutes and 20 seconds.

3 – Serve the chicken hot.

–recipe inspired by Edward Giobbi’s Eat Well, Eat Right–the Italian Way.

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