CHEESY CHICKEN TENDERS TOPPED WITH SWISS CHEESE – SEASONED ARTICHOKES – FRESH GRAPE TOMATOES – CHOPPED GREEN ONIONS

Served with Brussels sprouts and quinoa cooked in chicken broth. . .

For 2:

–3 chicken tenderloins (organic)

–Swiss cheese (one-half slice per chicken tender)

–seasoned artichokes (6 to 8 quartered artichokes, chopped, bottled)

–fresh grape tomatoes (6 to 8)

–chopped green onions (2 stalks)

–salt and pepper

–extra virgin olive oil

–chicken broth (low sodium, non-fat, one-eighth cup)

1 – Place the chicken tenders in a covered baking dish.  Add chicken broth.  Season with salt and pepper.  Place one-half slice of Swiss cheese on top of each piece of chicken.  Chop the artichokes, halve the grape tomatoes, and chop the green onions, placing all atop the chicken.  Finish with a few drops of extra virgin olive oil.

2 – Microwave the chicken for 4 and one-half minutes.  When finished, check the middle piece for doneness.  If not cooked, return to the microwave for 1 minute more.

3 – Serve the chicken and vegetables hot, atop quinoa, with a side of Brussels sprouts.

–recipe original.

BAKED COD BASIL TOPPED WITH FRESH ORGANIC ROMA TOMATOES & MARINATED ARTICHOKE QUARTERS SEASONED WITH MINCED GARLIC & EXTRA VIRGIN OLIVE OIL

The organic fresh Roma tomatoes make this dish. . .

For 4:

–cod (size of 4 decks of cards, 1 pound)

–basil (bottled, dried, 1 tablespoon)

–fresh organic Roma tomatoes (2, chopped)

–marinated artichoke quarters (bottled, 4 quarters, chopped)

–minced garlic (bottled, 1 tablespoon)

–extra virgin olive oil

–salt and pepper

1 – Place the cod in a covered baking dish.  Season with salt, pepper, and basil.

2 – Chop the tomatoes, and season with salt, pepper, and basil.  Place over the cod.  Chop the artichokes, and place on top of the tomatoes.  Add minced garlic and a few drops of extra virgin olive oil.

3 – Microwave on high for 8 minutes.  Cod is done when it begins to break apart.

4 – Serve the cod and vegetables hot.

–cod inspired by C. Mabry, chef.