–2 chicken tenderloins or breast strips
–pesto (ready-prepared, in a jar, 2 tablespoons)
–turkey slices (luncheon meat, 2 slices)
–feta cheese (4 tablespoons)
–Parmesan cheese (shredded, 4 tablespoons)
–ciabatta bread (2 halves)
–salt and pepper
1 – Place turkey slices in a covered baking dish with one-eighth cup of water. Place the chicken on top. Season with salt, pepper, and olive oil, to taste. Microwave on high for 3 minutes. When finished, keep covered to preserve warmth.
2 – Microwave 2 halves of a ciabatta roll for 30 seconds. Spread with pesto. Place a turkey slices, and then the chicken on top. Sprinkle with feta and Parmesan cheeses. Finish with a few drops of olive oil. If desired, you can microwave again for 20 seconds on high.
3 – Serve the open-faced chicken sandwiches hot.
–sandwiches adapted from Real Simple magazine.
–6 chicken tenderloins or breast strips
–mushrooms (baby bella, 6 to 8, sliced)
–Parmesan cheese (shredded)
–Bac’n pieces (soy bacon)
–milk (half cup, dairy or almond, not soy)
–flour (1 heaping tablespoon)
–whole wheat English muffins (6)
–salt and pepper
–margarine (Promise margarine is heart-healthy)
1 – Place one-half cup of dairy or almond milk in a microwaveable cup. Microwave on high for 1 and one-half minutes. In a second cup, place 1 heaping tablespoon of flour. When the milk has heated, slowly add it to the flour, stirred very briskly. Season with salt and pepper. Set aside.
2 – Place the chicken in a covered baking dish. Season with salt, pepper, paprika, and olive oil. Add the white sauce. Slice 6 to 8 baby bella mushrooms, and add on top of the chicken. Sprinkle with Parmesan cheese. Microwave on high for 8 minutes. When finished, sprinkle Bac’n pieces on top (the Bac’n pieces will be crispy if not cooked).
3 – Split 6 whole wheat English muffins, and spread with Promise margarine. Microwave on high for 2 minutes.
4 – Serve the chicken and sauce atop the English muffins.
–chicken sandwiches adapted from To the Taste of a King.
–baby butter beans (dried; soak overnight)
–salt and pepper
–whole wheat muffins (one-half for each sandwich)
–2 chicken tenderloins or breast strips (for 2 sandwiches)
–garlic & herb breadcrumbs (boxed)
–basil (fresh if possible)
–feta cheese (half a small container)
–tomato (divided: 2 thick slices; 1 slice, chopped)
–chickpeas (garbanzo beans, one-half can)
1 – Place two-thirds cup of baby butter beans in a slow cooker. Add 2 and one-half cups of water. Season with Bac’n pieces, olive oil, and one-half teaspoon of salt. Cook in the slow cooker for 6 hours. When finished, keep on warm setting until time for dinner.
2 – Break apart half a bunch of bibb lettuce into bite-sized pieces. Place in a mixing bowl. Chop 1 slice of tomato. Add one-half can of chickpeas. Pour, to taste, Caesar dressing in the bowl. Stir well.
3 – Divide 1 muffin, and place in a covered baking dish. Spread a little mayonnaise on each muffin (this is optional). Place 1 thick slice of tomato on each muffin (be sure that tomato entirely covers the muffin, so that the muffin will not toughen as you cook). Top the tomato with salt, pepper, basil, and olive oil. Sprinkle with feta cheese (one-half container). Place 2 pieces of chicken in a plastic bag. Add olive oil, and cover the chicken well. Season with salt and pepper. Add garlic and herb breadcrumbs, generously, to the plastic bag. Shake well. Place the chicken atop the tomato muffin. Microwave on high for 4 minutes.
4 – Serve the salad as a first course. Then serve the chicken sandwiches hot, with the baby butter beans as a side.
–chicken caprese inspired by surfing the web; other recipes original.