ONE – DISH PARSLEYED & BREADED CHICKEN TENDERS IN MUSHROOM – RED WINE – PARMESAN – MARINARA SAUCE ATOP PENNE PASTA

Note:  For a robust, sharp taste, use ready-prepared Ragu or Paul Newman pasta sauce; for a more delicate flavor, use Bertolli pasta sauce.

For 2:

–3 chicken tenderloins

–garlic – herb breadcrumbs (one-third cup, boxed)

–mushrooms (bottled, one-quarter cup)

–red wine (one-quarter cup)

–Parmesan cheese (shaved, one-eighth cup, boxed)

–marinara sauce (one-half jar; I used Bertolli pasta sauce)

–parsley (dried, 1 tablespoon)

–penne pasta (1 cup, dry; microwave in salted water for 6 minutes on high; then microwave for 8 minutes on 50 percent power)

–salt and pepper

–extra virgin olive oil

1 – Place the chicken tenderloins in a plastic bag.  Season with salt and pepper.  Pour in one-eighth cup extra virgin olive oil. Massage the chicken to distribute the oil.  Then pour in the garlic – herb breadcrumbs.  Shake well.

2 – Place the pasta sauce, mushrooms, red wine, and Parmesan cheese in a large, covered baking dish.  Stir well.  Microwave on high for 4 minutes.  Then place the breaded chicken on top, spooning a bit of the sauce over the chicken.  Finish with a few drops of extra virgin olive oil and the parsley. 

3 – Microwave on high for 5 minutes.  When finished, cut apart the center piece.  If not cooked, return to the microwave for 1 minute more.

4 – Serve the chicken and pasta sauce, hot, atop the pasta.

–recipe original.

A Simple Dinner:  BASIL CHICKEN PARMESAN WITH MARINARA SAUCE

For 2:

This takes little time to put together, and you probably have all the ingredients in your kitchen now. . .also tasty. . .the basil is an addition that improves this classic Italian dish. . .

–3 chicken tenderloins

–basil (dried, 1 teaspoon)

–Parmesan cheese (shredded, one-quarter cup)

–marinara sauce (spaghetti or pasta sauce; I used Bertoli; 3 tablespoons)

–salt and pepper

–extra virgin olive oil

1 – Place the chicken tenderloins in a covered baking dish.  Place 1 tablespoon of marinara sauce atop each piece of chicken.  Season with salt, pepper, and basil.  Sprinkle Parmesan cheese on top.  Finish with just a few drops of extra virgin olive oil (too much will make for too much grease).

2 – Microwave the chicken on high for 5 minutes.  When finished, cut into the center piece to test for doneness.  If not cooked, replace in the microwave for 1 minute more.

3 – Serve the chicken hot.

–recipe original.

CHICKEN PARMESAN TENDERS ROLLED IN GARLIC – HERB BREADCRUMBS AND WITH MARINARA SAUCE OF DICED TOMATOES – PARMESAN – SLICED RED ONION – WORCESTERSHIRE ATOP BOWTIE PASTA

For 4:

–6 chicken tenderloins

–garlic – herb breadcrumbs (one-third cup, boxed)

–Parmesan cheese (shredded, one-third cup)

–diced tomatoes (canned, 1 can, drain juice)

–sliced red onion (one-half, medium)

–Worcestershire sauce (2 tablespoons, bottled)

–salt and pepper

–olive oil

  • – Place one-half cup of dry bowtie pasta in a covered baking dish. Add water to cover.  Season with salt and olive oil.  Microwave on high for 6 minutes.  The microwave on 50 percent power for 8 minutes.  When finished, keep covered to preserve warmth.

 

  • – Place Parmesan, tomatoes, red onion, and Worcestershire sauce in a small mixing bowl. Season with olive oil.  Stir well.

 

  • – Place sauce in a covered baking dish, and microwave for 3 minutes on high. Then add chicken tenders that have been dipped in garlic – herb breadcrumbs and seasoned with salt, pepper, and a few more drops of olive oil.

 

  • – Microwave the dish for 7 minutes on high. When finished, test a center piece for doneness.  If not cooked, return to the microwave for 1 minute more.

 

  • – Serve the chicken and sauce, hot, atop the pasta.

–inspired by C. Mabry, chef.

CHICKEN PARMESAN MY WAY WITH CHICKEN BREAST FILLET ROLLED IN GARLIC – HERB BREADCRUMBS & TOPPED WITH SHREDDED PARMESAN IN A GARDEN MARINARA – CABERNET WINE – MINCED GARLIC SAUCE ATOP ZITI PASTA

For 2:

–chicken breast portion (size of 3 decks of cards, to be halved for serving)

–Parmesan cheese (shredded, one-quarter cup)

–garlic-herb breadcrumbs (boxed, one-quarter cup)

–garden marinara sauce (one-quarter cup; I used Ragu)

–Cabernet red wine (one-quarter cup)

–minced garlic (1 tablespoon, bottled)

–salt and pepper

–olive oil

1 – Place the chicken in a plastic bag.  Pour in 3 tablespoons of olive oil.  Season with salt and pepper.  Then add garlic-herb breadcrumbs.  Shake well.  Then place breaded chicken in a covered baking dish.

2 – Stir together the red wine, marinara sauce, and minced garlic.  Add a few drops of olive oil.  Pour the sauce atop the chicken.  Finish with Parmesan cheese.

3 – Microwave the chicken for 6 minutes on high.  Then cut the chicken in half, and check the center for doneness.  If not cooking completely, replace in the microwave for 1 minute more.

4 – Serve the chicken hot (one-half for each person), with ziti pasta, microwave 1 cup of pasta in 2 cups of water, salt to taste, for 6 minutes on high, 8 minutes on 50 percent power.

–recipe original.

CHICKEN PARMESAN TENDERS WITH MUSHROOMS & GREEN ONIONS IN RED WINE – MARINARA SAUCE

For 4:

–6 chicken tenderloins or breast strips

–Parmesan cheese (shredded, 3 heaping tablespoons)

–mushrooms (baby bellas, 3 or 4, chopped small)

–green onions (3 stalks, chopped)

–red wine (one-eighth cup)

–marinara sauce (spaghetti sauce, one-quarter jar)

–olive oil

1 – Place the marinara sauce and red wine in a covered baking dish.  Add the mushrooms, green onions, Parmesan cheese, and a few drops of olive oil.  Stir well.  Microwave on high for 3 minutes.

2 – Cover the chicken with the sauce.  Microwave on high for 8 and one-half minutes.

3 – Serve the chicken Parmesan hot, with marinara sauce.

–recipe original.

CHICKEN PARMESAN WITH FRESH TOMATO IN HOMEMADE TOMATO – BASIL PESTO

–6 chicken tenderloins or breast strips

–Parmesan cheese (shredded)

–tomato (medium, fresh, chopped)

–salt and pepper

–olive oil

Pesto sauce:

–tomato (medium, fresh, chopped)

–pine nuts (one-half small package)

–basil (1 tablespoon, dried)

–minced garlic (1 tablespoon)

–extra virgin olive oil

–salt and pepper

1 – To make the pesto sauce, place 1 chopped tomato, one-half small package of pine nuts, 1 tablespoon of basil, 1 tablespoon of minced garlic, and salt, pepper, and olive oil to taste, in a food processor.  Pulse until smooth.  Place in the refrigerator until time to cook dinner.

2 – Chop 1 tomato and place in a covered baking dish with the pesto.  Stir well.  Microwave on high for 3 minutes.  Then nestle the chicken amid the tomato and pesto.  Season with salt, pepper, and olive oil.  Sprinkle, generously, Parmesan cheese on top.

3 – Microwave for 9 minutes on high.

4 – Serve the chicken and sauce atop pasta (submerge 1 cup pasta in salted water; microwave on high for 6 minutes; then on 50 percent power for 8 minutes; drain).

–chicken adapted from food.com web site.