CHICKEN TENDERS MARJORAM TOPPED BY LEMON CIRCLES WITH SAUCE OF HONEY DIJON – MINCED GARLIC – CHICKEN BONE BROTH SERVED WITH WHITE BEANS

The pleasure of combining tart (lemon) and sweet (honey) makes this a welcome entrée for a dinner table. . .

For 2:

–3 chicken tenderloins

–lemon circles (1 cold lemon sliced into 4 pieces, very carefully)

–honey Dijon mustard (1 tablespoon)

–minced garlic (1 tablespoon)

–marjoram (1 teaspoon)

–chicken bone broth (4 tablespoons)

–salt and pepper to taste

–extra virgin olive oil to taste

–white beans in the slow cooker after soaking all night, with one-half package white beans (great Northern or navy is good), chicken bone broth to cover, 1 tablespoon minced garlic, one-quarter cup chopped onions, 1 teaspoon tarragon, 2 tablespoons soy bacon, and salt, pepper, extra virgin olive oil to taste.  Cook on low for 5 hours and 15 minutes.

1 – Place the chicken tenderloins in a covered baking dish.  In a mixing bowl, place Dijon, marjoram, garlic, salt, pepper, olive oil, and chicken bone broth, and stir briskly. Pour over the chicken.  Then with a very sharp knife and a cold lemon, slice 4 circles of lemon.  Then place lemon atop the chicken.

2 – Microwave on high for 4 minutes and 20 seconds.  When finished, cut into the center piece to test doneness.  If not cooked, replace in the microwave for 1 minute more.

3 – Serve the chicken and white beans hot.

–recipes adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

ITALIAN OVEN FRIED CHICKEN TENDERS SPRINKLED WITH SHREDDED PARMESAN & PARSLEY AND ROLLED IN ITALIAN STYLE PANKO BREADCRUMBS – DIJON – MAYO

This is a quick dinner and a variation on Southern fried chicken. . . .baked chicken that tastes like fried. . .

For 2:

–3 chicken tenderloins

–shredded Parmesan cheese (one-quarter cup)

–parsley (1 handful, chopped)

–Dijon mustard (1 teaspoon)

–mayonnaise (1 tablespoon)

–Italian panko breadcrumbs (one-third cup)

–salt and pepper to taste

1 – Place the chicken in a plastic bag. Season with salt and pepper. Then set aside.

2 – Using a small mixing bowl, stir briskly the mayonnaise and Dijon mustard. Add the Dijon and mayo to the plastic bag that holds the chicken. Massage the bag until the sauce has completely covered the chicken. Then pour in Italian breadcrumbs and shake well.

3 – Place the chicken in a covered baking dish. Do NOT add liquid of any kind. Sprinkle the chicken with Parmesan cheese and finish with parsley.

4 – Microwave on high for 3 minutes and 40 seconds. Chicken should be slightly overcooked for crunch.

5 – Serve the chicken tenders hot.

–recipe inspired by a friend in Minnesota; originally inspired by Hellman mayonnaise recipe.

Chicken Tenders with Sliced Peaches in Sauce of Pear – Lemon – Red Wine

This peach delight has a mild, delicate flavor, well-suited to sensitive palates and a good choice for anybody who likes peaches. . .

For 2:

–3 chicken tenderloins

–sliced peaches with pear juice (1 can, do not drain)

–pear juice (from the can of peaches)

–lemon juice (2 tablespoons)

–red wine (2 tablespoons)

–salt and pepper to taste

–extra virgin olive oil to taste

1 – Place the peaches in pear juice in a covered baking dish.  Add lemon juice and red wine.  Season with salt, pepper, and extra virgin olive oil.  Microwave on high for 3 minutes.

2 – Place the chicken tenders in the peach/pear sauce.  Season the chicken with salt, pepper, and extra virgin olive oil.  Microwave on high for 4 minutes and 30 seconds.  When finished, check the center piece of doneness.  If not cooked, return to the microwave for 1 minute more.

3 – Serve the chicken, peaches, and sauce, hot, atop rice or pasta, if desired.

–recipe by C. Mabry, chef; inspired by Julia Child, Mastering the Art of French Cooking. 

French Style Chicken Tenders Rolled in Plain Breadcrumbs – Seasoned with Parsley & Thyme – and Cooked in Red Wine

A quick meal with only the rolling in breadcrumbs actually taking any time. . .a favorite of ours. . .

For 2:

–3 chicken tenderloins (room temperature)

–plain breadcrumbs (one-third cup)

–parsley (dried, 1 teaspoon)

–thyme (dried, 1 teaspoon)

–red wine (one-eighth cup)

–salt and pepper to taste

–extra virgin olive oil to taste

1 – Place the chicken in a plastic bag. Season with salt, pepper, and olive oil. Take care that all chicken is coated in oil. Then pour in the breadcrumbs. Shake well.

2 – Place the breaded chicken tenders in a covered baking dish. Sprinkle parsley and thyme on top. Pour in the red wine. Finish with a few drops of extra virgin olive oil.

3 – Microwave on high for 4 minutes and 20 seconds. When finished, test the center piece for doneness. If not cooked, return to the microwave for 1 minute more.

4 – Serve the chicken hot. The red wine will have been absorbed by the breaded chicken.

–chicken adapted from the Microwave French Cookbook.

A Family Dinner from the Slow Cooker: Mediterranean Cyprus Offers Chicken Tenders – Green Peas – Sliced Potatoes – Diced Tomatoes in Chicken Bone Broth

This bowl of good flavor is called “pizeli yiahni,” and is served without seasonings other than salt, pepper, and oil. . .but the flavors of the food suffice. . .a family favorite in Cyprus. . .

For 4:

–4 chicken tenderloins

–green peas (frozen, 1 cup)

–potatoes (1 can, drained)

–tomatoes (1 can, drained)

–salt and pepper to taste

–extra virgin olive oil to taste

–chicken bone broth, enough just to cover the food in the slow cooker

1 – Place potatoes, chicken, and green peas in a slow cooker.  Season to taste with salt, pepper, and extra virgin olive oil.  Add chicken bone broth just to cover.  Cook in the slow cooker on low for 4 hours.  Then add the drained tomatoes.  Stir.  Cook for another hour on low.  Important:  Add the tomatoes last, as acidic food does not work well in a slow cooker if added at the beginning.

2 – Serve very warm (but not too hot) in bowls, 1 chicken tender per bowl, with the vegetables and broth.

–recipe adapted for the slow cooker from “at Anna’s kitchen table,” a cooking blog from Anna and her family, who call themselves a “British Cypriot family.”  She is writing the blog for her children especially, believing they will look up her Cypriot recipes when they leave home to have their own families.

MOROCCAN MEDITERRANEAN CHICKEN TENDERS ROLLED IN CRUSHED WALNUTS – SEASONED WITH CORIANDER – CUMIN – CAYENNE AND SPRINKLED WITH FETA CHEESE – SERVED ATOP PEARL COUSCOUS COOKED IN CHICKEN BONE BROTH

An exotic flavor, quite good if you like exotic tasting food, and we do. . .

For 2:

–3 chicken tenderloins

–crushed walnuts (10, whipped in a food processor)

–coriander, cumin (one-half teaspoon each)

–cayenne pepper (one-quarter teaspoon)

–feta cheese (broken, one-quarter cup)

–pearl couscous (1 cup couscous, 1 and one-quarter cup chicken bone broth, microwaved for 6 minutes on high, and then 5 minutes on 50 percent power)

–salt and pepper

–extra virgin olive oil to taste

1 – Microwave the couscous; then keep covered.

2 – Place the chicken in a plastic bag. Season with salt, pepper, and extra virgin olive oil. On a large plate, pour out the crushed walnuts. Roll the chicken in the crushed walnuts.

3 – Place the chicken on top of the couscous. Season with coriander, cumin, cayenne, salt, pepper, and olive oil. Top with feta cheese.

4 – Microwave on high for 4 minutes and 30 seconds. When finished, check the center piece for doneness. If not cooked, return to the microwave for 30 seconds more.

5 – Serve the Moroccan chicken hot, atop the pearl couscous.

–recipe original to C. Mabry, but inspired by several recipes on the web for Moroccan cuisine.

CRANBERRY – ORANGE CHICKEN SPRINKLED WITH SLICED & ROASTED ALMONDS IN A SAUCE OF WHOLE BERRY CRANBERRY SAUCE – ORANGE JUICE – BROWN SUGAR – MINCED GARLIC – GARLIC INFUSED OLIVE OIL

If you like orange flavor, the orange just gives a bit of tang to the already tangy cranberry. . .

–3 chicken tenderloins

–roasted almonds (2 tablespoons)

–whole berry cranberry sauce (one-half can)

–orange juice (3 tablespoons)

–brown sugar (3 tablespoons)

–minced garlic (1 tablespoon)

–garlic infused olive oil to taste

–salt and pepper to taste

1 – Place the cranberry sauce in a covered baking dish. Break it apart. Then add orange juice, brown sugar, minced garlic, salt, pepper, and garlic infused olive oil. Stir gently. Microwave on high for 2 minutes.

2 – Stir the sauce well. Then place the chicken tenders in the sauce. Season with salt and pepper. Sprinkle with roasted sliced almonds. Finish with a few drops of garlic infused olive oil.

3 – Microwave on high for 4 minutes and 20 seconds.

4 – Serve the chicken and sauce hot, atop rice, if desired.

–recipe original to C. Mabry, with ideas from various recipes available on the web.

PARSLEYED CHICKEN THYME WITH CHOPPED ROMA TOMATO – CHOPPED RED ONION – SLICED WHITE MUSHROOMS – MINCED GARLIC IN BONE BROTH – WHITE WINE SAUCE

We like variations on this recipe for both fish and chicken. . .we enjoy the taste, find the combination of flavors just right. . .

For 2:

–3 chicken tenders

–bone broth (one-eighth cup)

–white wine (one-eighth cup)

–Roma tomato (chopped)

–red onion (2 slices of a large onion, chopped)

–thyme (dried, 1 teaspoon)

–white mushrooms (6 to 8, small, sliced)

–minced garlic (1 tablespoon)

–parsley (fresh, 1 handful, chopped)

–salt and pepper to taste

–extra virgin olive oil to taste

1 – Place the tomato, onion, and mushrooms in a large, covered baking dish. Add bone broth and white wine. Season with garlic, salt, pepper, thyme, and extra virgin olive oil. Fold the ingredients together gently, being careful to spread the garlic about. Microwave on high for 4 minutes.

2 – Place the chicken tenders amid the vegetables. Season with salt, pepper, and olive oil. Spoon veggies and sauce over the chicken. Sprinkle with chopped parsley.

3 – Microwave, covered, on high for 4 minutes and 20 seconds. When finished, check a center piece for doneness. If not cooked, return to the microwave for 1 minute more.

4 – Serve the chicken and vegetables hot, atop rice, if desired. (I used jasmine, follow directions on the package because brands differ).

–recipe inspired by C. Mabry, in the manner of Edward Giobbi.

CHICKEN FETA SPRINKLED WITH FRESH PARSLEY & ROSEMARY AND COOKED ON A BED OF BABY DUTCH POTATOES – RED ONION – ROMA TOMATO CIRCLES IN BONE BROTH – WHITE WINE

This is a comfort dinner, meat and potatoes dressed up. . .

For 2:

–3 chicken tenders

–fresh parsley (1 handful, chopped)

–rosemary (if fresh, 2 tablespoons; if dried, 2 teaspoons)

–baby Dutch potatoes (6 to 8, sliced)

–red onion (chopped, 2 sliced)

–tomato (Roma, sliced, 1)

–feta cheese (crumbled, 3 tablespoons; or to taste)

–bone broth (chicken, one-eighth cup)

–white wine (one-eighth cup)

–salt and pepper

–extra virgin olive oil

1 – Place the potatoes in a covered baking dish. Season with salt, pepper, rosemary, and extra virgin olive oil. Microwave on high for 6 minutes. When finished, add onion and tomato to the dish. Gently stir.

2 – Place chicken tenders atop the vegetables. Season with rosemary, salt, pepper, and extra virgin olive oil. Finish with chopped parsley and feta cheese.

3 – Microwave on high for 4 minutes and 40 seconds. When finished, test the center piece of doneness. If not cooked, return to the microwave for 1 minute more.

4 – Serve the chicken and vegetables hot.

–recipe inspired by C. Mabry, following the cooking of Edward Giobbi.

MEDITERRANEAN HERBS OF BASIL – THYME – ROSEMARY – MINCED GARLIC WITH ROMA TOMATO CIRCLES ATOP CHICKEN TENDERS IN BONE BROTH AND ACCOMPANIED BY A CHILLED & WHIPPED SIDE SAUCE OF AVOCADO – DICED ROMA TOMATO – WHITE WINE VINEGAR

Substitute herbs of your choice if desired. . .

For 2:

–3 chicken tenderloins

–basil, thyme, rosemary (dried, one-half teaspoon each)

–minced garlic (1 tablespoon0

–Roma tomato (sliced thin)

–chicken bone broth (one-eighth cup)

–salt and pepper

–extra virgin olive oil

Sauce:

–avocado (one-half, smashed)

–diced Roma tomato (dice finely)

–white wine vinegar (1 tablespoon)

–salt to taste

1 – Place the chicken tenders in a covered baking dish. Pour in the bone broth. Sprinkle with salt, pepper, basil, thyme, rosemary, and minced garlic. Place tomato circles around the dish. Season with extra virgin olive oil. Set aside.

2 – Slice one-half avocado, and then place in a small mixing bowl. Apply pressure to smash. Finely dice a Roma tomato, and add to the bowl. Season with salt and white wine vinegar. Stir briskly until sauce has been emulsified. Refrigerate until time for dinner.

3 – Microwave the chicken for 4 minutes and 20 seconds. When finished, test the center piece for doneness. If not cooked, return to the microwave for 1 minute more.

4 – Serve the chicken hot, and the sauce cold, perhaps with broccoli.

–inspired by C. Mabry, chef.