–4 chicken tenderloins or breast strips
–tomato (1, medium, fresh, chopped)
–marinara sauce (Italian spaghetti sauce)
–salt and pepper
1 – Chop 1 tomato, season with salt, pepper, garlic powder, and olive oil, and place in a covered baking dish. In a small bowl, stir together one-third cup of Italian sauce, 2 tablespoons of Dejon mustard, and 3 tablespoons of beer. Pour into the baking dish and stir. Nestle the chicken amid the tomato sauce. Season the chicken with rosemary, garlic powder, and olive oil. Set aside.
2 – Add two-thirds cup of barley to a covered baking dish. Add one and one-third cup of water. Season with salt and olive oil. Microwave on high for 10 minutes. Watch to be sure that barley does not bubble up; if so, microwave on 50 percent power for twice the remaining time.
3 – Microwave the chicken for 6 minutes.
4 – Serve the chicken and sauce atop the barley. I also served broccoli (for recipe, use the search box on this blog).
–chicken adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way; barley original.