CHEESE – GARLIC – LEMON CHICKEN TENDERS WITH SHREDDED PARMESAN – SHREDDED MOZZARELLA – MINCED GARLIC – LEMON PEPPER – LEMON JUICE – SUGAR – PARSLEY

The sweetness of sugar eliminates the “bite” of the lemon, creating a sweet and sour flavor that pleases. . .

For 2:

–3 chicken tenderloins

–Parmesan cheese (one-eighth cup, packaged)

–mozzarella cheese (one-eighth cup, packaged)

–minced garlic (1 tablespoon, bottled)

–lemon pepper (bottled, 1 tablespoon)

–lemon juice (bottled, 4 or 5 squirts)

–sugar (1 teaspoon)

–salt and pepper

–extra virgin olive oil

1 – Place the chicken tenderloins in a covered baking dish.  Sprinkle with lemon juice.  Season with salt, pepper, lemon pepper, sugar, and garlic.  Sprinkle the cheese on top.  Then finish with parsley and a drop or two of olive oil (the cheese will create the fat in the recipe).

2 – Microwave on high for 4 and one-half minutes.  When finished, cut into the center piece to check for doneness.  If not cooked, replace in the microwave for 30 seconds more.

3 – Serve the chicken hot.

–recipe adapted from Real Simple magazine.

A Comfort Dish:  CHICKEN BAKE WITH SHREDDED MOZZARELLA & PARMESAN CHEESES – TOMATOES – PARSLEY – BROWN RICE

This has the flavor, almost, of a chicken pizza. . .

For 2:

–3 chicken tenderloins (room temperature)

–mozzarella cheese (one-quarter cup)

–Parmesan cheese (shredded, one-quarter cup)

–tomatoes (one-half can, do not drain)

–parsley (dried, 1 tablespoon, bottled)

–brown rice (cooked, two-thirds cup)

–salt and pepper

–extra virgin olive oil

1 – Place in a large, covered baking dish, in order, first the brown rice, then tomatoes, then both cheeses.  Season with salt, pepper, parsley, and just a drop or two of extra virgin olive oil.  Microwave on high for 3 minutes.

2 – Place the chicken atop the vegetables.  Season with salt, pepper, parsley, and, again, just a drop or two of extra virgin olive oil.

3 – Microwave on high for 4 and one-half minutes.  When finished, check the center piece for doneness.  If not cooked, return to the microwave for 1 minute more.

4 – Serve the chicken and vegetables hot.

–recipe original.

CHEESY CHICKEN TENDERS WITH PARMESAN – MOZZARELLA – FETA – MINCED GARLIC – CHIVES – IN MARINARA & RED WINE SAUCE ATOP SPAGHETTI

If you like cheese and marinara together, this is the recipe for you. . .

For 2:

–3 chicken tenderloins (room temperature)

–Parmesan cheese (one-eighth cup)

–mozzarella cheese (one-eighth cup)

–feta cheese (one-eighth cup)

–minced garlic (1 tablespoon, bottled)

–chives (2 tablespoons, dried)

–marinara sauce (I used Bertolli; 3 tablespoons)

–red wine (one-eighth cup)

–salt and pepper

–extra virgin olive oil

1 – Place the chicken in a large, covered baking dish.  Pour in the red wine.  Season the chicken with salt and pepper.  Top each chicken tenderloin with 1 tablespoon of marinara sauce.  The sprinkle on the Parmesan, mozzarella, and feta cheese.  Use 1 or 2 drops of extra virgin olive oil on top.  Then sprinkle with chives.

2 – Microwave on high for 7 minutes.  When finished, check the center piece for doneness.  If not cooked, microwave for 2 minutes more.

3 – Serve the chicken, hot, atop pasta.  (Microwave pasta in salted water for 6 minutes; then microwave on 50 percent power for 8 minutes.  Microwave a shorter time for al dente pasta.)

–recipe original.