A quick meal with only the rolling in breadcrumbs actually taking any time. . .a favorite of ours. . .
–3 chicken tenderloins (room temperature)
–plain breadcrumbs (one-third cup)
–parsley (dried, 1 teaspoon)
–thyme (dried, 1 teaspoon)
–red wine (one-eighth cup)
–salt and pepper to taste
–extra virgin olive oil to taste
1 – Place the chicken in a plastic bag. Season with salt, pepper, and olive oil. Take care that all chicken is coated in oil. Then pour in the breadcrumbs. Shake well.
2 – Place the breaded chicken tenders in a covered baking dish. Sprinkle parsley and thyme on top. Pour in the red wine. Finish with a few drops of extra virgin olive oil.
3 – Microwave on high 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. The red wine will have been absorbed by the breaded chicken.
–chicken adapted from the Microwave French Cookbook.