–6 chicken tenderloins or breast strips
–garlic-herb breadcrumbs (boxed, one-third cup)
–baby bella mushrooms (5 or 6, quartered)
–marinara sauce (spaghetti sauce, 2 tablespoons)
–red wine (one-quarter cup)
–polenta (minced corn sauce)
–salt and pepper
1 – Place one and one-quarter cup of water in a covered baking dish. Microwave on high for 7 minutes. Add 1 teaspoon of salt. Place one-half package of polenta in the dish. Stir well, for about 3 minutes. When finished, keep covered to preserve warmth.
2 – Place the mushrooms and marinara sauce in a covered baking dish. Stir. Add the red wine. Microwave on high for 3 minutes.
3 – Roll the chicken in breadcrumbs that have been salted and pepper, and seasoned with olive oil. Add to the baking dish. Microwave on high for 8 minutes.
4 – Serve the chicken and sauce hot, atop the polenta.
–chicken with polenta adapted from Edward Giobbi’s Pleasures of the Good Earth.