French Style Chicken Tenders Rolled in Plain Breadcrumbs – Seasoned with Parsley & Thyme – and Cooked in Red Wine

A quick meal with only the rolling in breadcrumbs actually taking any time. . .a favorite of ours. . .

For 2:

–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.

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