If you like tomatoes, this entree is something special. . .
–3 chicken tenderloins (room temperature)
–tomatoes (diced, one-half can, drained)
–Kalamata olives (6 to 8, drained)
–coriander (1 teaspoon)
–cumin (one-half teaspoon)
–salt and pepper
–extra virgin olive oil
–honey (optional–1 tablespoon; or sugar, 1 teaspoon. To cut the tartness of the tomatoes)
1 – Place the drained tomatoes in a covered baking dish. Season with salt, pepper, coriander, cumin, and extra virgin olive oil. If desired, add honey or sugar to cut the tartness of the tomatoes. Stir well. Place Kalamata olives in the sauce. Microwave on high for 3 minutes.
2 – Place the chicken tenders in the sauce. Season with salt and pepper. Spoon some of the sauce over the chicken.
3 – Microwave on high for 4 minutes and 20 seconds.
4 – Serve the chicken and sauce hot.
–inspired by Vishwesh Bhatt, James Beard award-winning chef at the Snackbar, Oxford, Mississippi. Using coriander and cumin was my own invention, not sure what Mr. Bhatt uses for seasonings in his “poulet rouge.”