Good as a go-to recipe. . .
–3 chicken tenders
–crushed almonds (2 tablespoons; use a food processor)
–Italian breadcrumbs (I used Panko Italian; one-third cup)
–egg (1; stir well)
–parsley (dried, 1 teaspoon, bottled)
–salt and pepper
–extra virgin olive oil
1 – Place the chicken in a plastic bag. Season with salt, pepper, and olive oil.
2 – Place the crushed almonds and Italian breadcrumbs on a plate. Stir together. Dip each chicken tender in a bowl with egg; coat well. Then place the chicken in the almond/breadcrumb mixture. Turn over; coat well. Place the chicken in a covered baking dish; do NOT add water.
3 – Sprinkle the chicken with parsley and a few drops of olive oil.
4 – Microwave on high for 3 minutes and 40 seconds. When finished, test a center piece for doneness; if not cooked, return to the microwave for 30 seconds more.
5 – Serve the chicken hot.
–recipe adapted from The Microwave French Cookbook.