MEDITERRANEAN HERBS OF BASIL – THYME – ROSEMARY – MINCED GARLIC WITH ROMA TOMATO CIRCLES ATOP CHICKEN TENDERS IN BONE BROTH AND ACCOMPANIED BY A CHILLED & WHIPPED SIDE SAUCE OF AVOCADO – DICED ROMA TOMATO – WHITE WINE VINEGAR

Substitute herbs of your choice if desired. . .

For 2:

–3 chicken tenderloins

–basil, thyme, rosemary (dried, one-half teaspoon each)

–minced garlic (1 tablespoon0

–Roma tomato (sliced thin)

–chicken bone broth (one-eighth cup)

–salt and pepper

–extra virgin olive oil

Sauce:

–avocado (one-half, smashed)

–diced Roma tomato (dice finely)

–white wine vinegar (1 tablespoon)

–salt to taste

1 – Place the chicken tenders in a covered baking dish. Pour in the bone broth. Sprinkle with salt, pepper, basil, thyme, rosemary, and minced garlic. Place tomato circles around the dish. Season with extra virgin olive oil. Set aside.

2 – Slice one-half avocado, and then place in a small mixing bowl. Apply pressure to smash. Finely dice a Roma tomato, and add to the bowl. Season with salt and white wine vinegar. Stir briskly until sauce has been emulsified. Refrigerate until time for dinner.

3 – Microwave the chicken for 4 minutes and 20 seconds. When finished, test the center piece for doneness. If not cooked, return to the microwave for 1 minute more.

4 – Serve the chicken hot, and the sauce cold, perhaps with broccoli.

–inspired by C. Mabry, chef.

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