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.

A Comfort Entrée: CHICKEN TENDERS & BABY DUTCH POTATOES WITH RED ONION RINGS SEASONED WITH ITALIAN PARSLEY – MINCED GARLIC – EXTRA VIRGIN OLIVE OIL – CHICKEN BROTH

This entree doesn’t have particular seasonings–just parsley and garlic–a true comfort dish in the old-fashioned way. . .for people who haven’t forgotten meat and potatoes. . .

For 2:

–3 chicken tenderloins (room temperature)

–parsley (1 large handful, chopped)

–baby Dutch potatoes (8 to 10, quartered)

–red onion (2 wide slices, broken apart)

–minced garlic (1 tablespoon)

–extra virgin olive oil to taste

–salt and pepper to taste

–chicken broth (one-quarter cup)

1 – Place the quartered potatoes in the bottom of a large baking dish. Cut the onion, and separate the 2 slices, placing amid the potatoes. Season with salt, pepper, minced garlic, parsley, and extra virgin olive oil. Add the chicken broth.

2 – Microwave the potatoes and onion on high for 10 minutes.

3 – Place the chicken on top in the dish. Season with salt, pepper, extra virgin olive oil, and parsley. Microwave on high for 4 minutes and 30 seconds.

4 – Serve the entree hot.

–recipe inspired by C. Mabry, chef.

CHICKEN TENDERS TOPPED WITH RIPE OLIVES AND SLICED GREEN ONIONS – SEASONED WITH THYME – ROSEMARY – MINCED GARLIC IN WHITE WINE

A good choice for folks who like ripe olives. . .if you prepare and marinate ahead of time, that much the better. . .

For 2:

–3 chicken tenderloins

–ripe olives (black olives, sliced, 1 small can drained)

–green onions (2 stalks, chopped)

–thyme (one-half teaspoon, dried)

–rosemary (1 teaspoon, dried)

–minced garlic (1 tablespoon)

–white wine (one-eighth cup)

–salt and pepper

–extra virgin olive oil

1 – Place the chicken tenders on a covered baking dish. Pour in the white wine. Season with salt, pepper, thyme, rosemary, and extra virgin olive oil. Then top with the drained ripe olives and green onions.

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

3 – Serve the chicken hot.

–recipe inspired by Edward Giobbi’s Eat Well, Eat Right–the Italian Way.

CHINESE-STYLE CHICKEN PECAN SPRINKLED WITH PECAN PIECES & CHOPPED GREEN ONION IN A GENERAL TSO – BONE BROTH – RED ONION SAUCE ATOP QUINOA COOKED IN BROTH

General Tso sauce is always tangy, but adding onions and broth to the recipe reduces the sharpness and allows the pecans to be front and center. . .Pecans are good with the nutty taste of quinoa. . .

For 2:

–3 chicken tenderloins

–red onion (one-half, chopped; place in a small microwaveable bowl with water to the halfway mark, and microwave for 4 minutes, covered)

–General Tso sauce (ready-prepared; one-eighth cup)

–chicken bone broth (packaged; low sodium; fat-free; one-eighth cup)

–pecan pieces (half a small package, about one-third cup)

–green onions (2 stalks, chopped)

–salt and pepper to taste

–extra virgin olive oil to taste

1 – Place the cooked onion, General Tso sauce, and chicken bone broth in a covered baking dish. Stir. Microwave on high for 4 minutes.

2 – Place the chicken tenders in the sauce. Season with salt and pepper. Sprinkle with chopped green onions and pecan pieces. Finish with a few drops of extra virgin olive oil.

3 – Serve atop quinoa (microwave two-thirds cup quinoa and 1 and one-third cup chicken bone broth for 6 minutes on full power, followed by 9 minutes on 50 percent power).

4 – Serve the chicken pecan and sauce hot, with the quinoa.

–recipe inspired by C. Mabry, chef.

A One-Dish Dinner Celebration for Two: CHICKEN TENDERS TUSCAN WITH CHOPPED ROMA TOMATO – CHOPPED GREEN ONIONS – SLICED POTATOES – ASPARAGUS LENGTHS – SLICED FRESH MUSHROOMS – SHREDDED CARROTS AND SEASONED WITH TUSCAN HERBS & TUSCAN HERB OLIVE OIL

This is a good choice in a recipe for two people who love Italian cuisine and want to celebrate a private anniversary. . .

For 2:

–3 chicken tenderloins

–chopped tomato (1, Roma)

–chopped green onions (2)

–sliced potatoes (one-half can; drained)

–asparagus lengths (one-half package, frozen and cooked for 3 minutes on high in microwave)

–sliced fresh mushrooms (4 of 5, white)

–shredded carrots (1 handful)

–salt and pepper to taste

–Tuscan herb seasoning (1 tablespoon; or substitute 1 teaspoon each of oregano, basil, thyme, and add some minced garlic to taste)

–Tuscan herb olive oil (or regular extra virgin olive oil) to taste

1 – Place the vegetables, with potatoes on the bottom, in a large, covered baking dish. Fold over gently. Season with salt, pepper, Tuscan herbs, and Tuscan herb olive oil. Microwave on high for 4 and one-half minutes.

2 – Place the chicken tenderloins on top. Finish with the carrots and a few drops of olive oil.

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

4 – Serve the chicken and veggies hot.

–recipe inspired by C. Mabry, chef.

A Simple Dinner: MOROCCAN CHICKEN TENDERS WITH RAS EL HANOUT SPICE BLEND INCLUDING CORIANDER – CUMIN – GINGER – NUTMEG – PAPRIKA – CAYENNE – CINNAMON – PEPPER – SALT

Do a light sprinkling of all of these spices, about one-quarter teaspoon, less of nutmeg. . .and enjoy the praise!

–3 chicken tenderloins

–coriander, cumin, ginger, paprika, cayenne, cinnamon, pepper, salt (one-quarter teaspoon each)

–nutmeg (one-eighth teaspoon)

–extra virgin olive oil to taste

–chicken bone broth (one-eighth cup)

1 – Place the chicken tenders in a covered baking dish. Pour in the bone broth. Sprinkle the spices atop the chicken. Then finish with a few drops of extra virgin olive oil.

2 – Serve the chicken hot.

–spice blend inspired by America’s Test Kitchen’s Complete Mediterranean Cookbook.

SPANISH – STYLE CHICKEN TENDERS WITH A SAUCE OF SLICED ALMONDS – DICED TOMATOES – TURMERIC – CINNAMON – MINCED GARLIC – CHOPPED ONION – PARSLEY – BAY LEAVES – SHERRY – BONE BROTH

The almonds and their crunch make this dish. . .and the unusual flavors were a hit with my husband. . .

For 2:

–3 chicken tenderloins

–sliced almonds (one-eighth cup)

–diced tomatoes (half a can, drained)

–turmeric (one-quarter teaspoon)

–cinnamon (one-half teaspoon)

–minced garlic (1 tablespoon)

–chopped onion (one-quarter cup)

–parsley (1 tablespoon, divided)

–bay leaves (2)

–sherry (3 tablespoons)

–bone broth (one-eighth cup)

–salt and pepper to taste

–extra virgin olive oil to taste

1 – Place all ingredients in a large, covered baking dish. Stir well. Microwave on high for 4 minutes.

2 – Nestle the chicken in the sauce. Season with salt, pepper, parsley, and extra virgin olive oil.

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

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

–chicken adapted from America’s Test Kitchen’s Complete Mediterranean Cookbook.

MEDITERRANEAN CHICKEN TENDERS WITH PEPPERS & ONION AND SEASONED WITH BASIL – OREGANO – ROSEMARY – GARLIC IN WHITE WINE

This dish has most of the flavors of the Mediterranean everyday cooking. . .

For 2:

–4 chicken tenderloins (room temperature)

–banana peppers (bottled, 3 tablespoons full, drained)

–onion (one-quarter cup, chopped)

–basil, oregano, rosemary (1 teaspoon each)

–minced garlic (1 tablespoon)

–salt and pepper

–extra virgin olive oil

–white wine (one-quarter cup)

1 – Place the chicken tenders in a large, covered baking dish. Season with salt and pepper. Pour in the white wine. Place peppers and onion on top of the chicken. Sprinkle basil, oregano, rosemary, and minced garlic next. Finish with a few drops of extra virgin olive oil.

2 – Microwave on high for 5 minutes.

3 – Serve the chicken hot.

–recipe from a long-time friend in Minnesota.