PARSLEYED ORGANIC CHICKEN TENDERS ROLLED IN BREADCRUMBS WITH ARTICHOKE HEARTS – BABY BELLA MUSHROOMS – RED ONION IN MARSALA WINE – BROTH SAUCE

Lots of veggies make this recipe!

For 4:

–6 organic chicken tenderloins

–breadcrumbs (boxed, plain, one-third cup)

–artichoke hearts (canned, 2, sliced)

–baby bella mushrooms (4 or 5, chopped, fresh)

–red onion (sliced, one-half, medium)

–marsala wine (one-quarter cup)

–chicken bone broth (3 tablespoons, packaged)

–salt and pepper

–extra virgin olive oil (organic if possible)

–parsley (fresh, 1 handful, chopped)

1 – Place the artichoke hearts, mushrooms, and red onion in the marsala wine and bone broth.  Season with salt, pepper, and extra virgin olive oil.  Microwave on high for 4 minutes.

2 – Place the chicken tenderloins in a plastic bag.  Season with salt, pepper, and extra virgin olive oil.  Pour in the plain breadcrumbs.  Shake well.

3 – Place the chicken amidst the veggies in the sauce.  Sprinkle with parsley and a few drops of extra virgin olive oil.

4 – Serve the chicken, sauce, and vegetables hot.

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

Advertisements

A Simple Dinner:  ORGANIC CHICKEN TENDERS TOPPED WITH GOLDEN RAISINS – PINE NUTS – CHOPPED FRESH PARSLEY IN CREAM SHERRY SAUCE

A deliciously sweet way to serve chicken . . .

For 4:

–6 organic chicken tenders

–golden raisins (one-quarter cup; soak for 15 minutes in warm water)

–pine nuts (one-quarter cup)

–fresh parsley (1 handful, chopped)

–cream sherry (one-quarter cup)

–salt and pepper

–extra virgin olive oil

1 – Place the chicken in a covered baking dish.  Add the cream sherry.  Season with salt and pepper.  Sprinkle golden raisins, pine nuts, and chopped fresh parsley on top.  Finish with a few drops of olive oil.

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

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

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

ORGANIC CHICKEN TENDERS WITH SHREDDED CARROTS – RED ONION – BABY BELLA MUSHROOMS – FRESH PARSLEY – MINCED GARLIC IN RED WINE – PUREED TOMATOES – MARINARA SAUCE

Worthy of company. . .

For 4:

–6 organic chicken tenderloins

–shredded carrots (packaged, 1 handful)

–red onion (one-half, medium, sliced)

–baby bella mushrooms (4 or 5, chopped, fresh)

–fresh parsley (1 handful, chopped)

–minced garlic (1 tablespoon))

–red wine (one-quarter cup)

–pureed tomatoes (half a can, drained)

–marinara sauce (I used Ragu “Mama’s garden” variety; 3 tablespoons)

–salt and pepper

–extra virgin olive oil

1 – Place the red onion, mushrooms, parsley, minced garlic, red wine, pureed tomatoes, marinara sauce in a large, covered baking dish.  Season with salt, pepper, and extra virgin olive oil.  Microwave on high for 3 minutes.

2 – Place the chicken tenders amid the sauce.  Season with salt, pepper, and a few drops of extra virgin olive oil.

3 – Microwave on high for 9 minutes.  When finished, check a center piece for doneness.  If not cooked, return to the microwave for 1 – 2 minutes more.

4 – Serve the chicken and sauce hot.

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

OVEN FRIED CHICKEN TENDERS ROLLED IN GARLIC – HERB BREADCRUMBS AND SERVED WITH A TEMPURA BLEND OF CORIANDER – MINCED GARLIC – PARSLEY – LIME JUICE – MARINARA – GINGER – SOY SAUCE – EXTRA VIRGIN OLIVE OIL

For 4:

–6 chicken tenderloins

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

–salt and pepper

–extra virgin olive oil

Tempura sauce:

–coriander (dried, bottled, 1 teaspoon)

–minced garlic (bottled, 1 tablespoon)

–parsley (fresh, 1 handful, chopped fine)

–lime juice (2 tablespoons, bottled)

–marinara sauce (3 tablespoons, bottled)

–ginger (one-half teaspoon, bottled)

–soy sauce (2 tablespoons, bottled)

–extra virgin olive oil (1 tablespoon)

1 – Place coriander, minced garlic, parsley, lime juice, marinara sauce, ginger, soy sauce, and extra virgin olive oil in a small mixing bowl.  Stir briskly until all ingredients are dissolved.  Set aside.

2 – Place chicken tenders in a plastic bag.  Season with salt, pepper, and extra virgin olive oil.  Pour in garlic – herb breadcrumbs.  Shake well.  Place the chicken in a covered baking dish.  Do NOT add water.  Microwave on high for 6 minutes.  When finished, check a center piece for doneness.  If not cooked, return to the microwave for 1 minute more.

3 – Serve the chicken hot, with a room-temperature tempura sauce for dipping.

–chicken and sauce inspired by Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

BREADED CHICKEN TENDERS IN A MARINARA SAUCE OF BLACK OLIVES – GREEN OLIVES – MINCED GARLIC – DICED TOMATOES – LEMON ZEST – MARJORAM – CHOPPED PARSLEY – GREEN ONIONS

For 4:

–6 chicken tenderloins

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

–black olives (sliced, 10 slices)

–green olives (sliced, 10 slices)

–celery (fresh, 2 stalks, chopped)

–minced garlic (1 tablespoon, bottled)

–diced tomatoes (half a can, drained)

–lemon zest (lemon peel, 1 teaspoon)

–marjoram (bottled, 1 teaspoon, or more to taste)

–chopped parsley (fresh, 1 handful, chopped)

–green onions (chopped, 3 stalks, fresh)

–salt and pepper

–extra virgin olive oil

1 – Place the chicken in a plastic bag.  Season with salt, pepper, and olive oil.  Pour in the garlic – herb breadcrumbs.  Shake well.  Set aside.

2 – Place black olives, green olives, diced tomatoes, lemon zest, marjoram, green onions, chopped celery,  and minced garlic in a small mixing bowl.  Season with salt, pepper, and olive oil.  Stir well.  Then place in a covered baking dish.  Microwave on high for 3 minutes.

3 – Nestle the chicken amid the sauce, spooning some sauce on the top.  Finish with a few drops of olive oil.  Microwave on high for 7 minutes.  When finished, test a center piece for doneness.  If not cooked, replace in the microwave for 1 minute more.

4 – Serve the chicken and marinara sauce hot.

–chicken and sauce inspired by Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

SWEET CHICKEN SHERRY ROLLED IN GARLIC – HERB BREADCRUMBS – TOPPED WITH GREEN ONIONS – IN A SAUCE OF BABY BELLA MUSHROOMS – MINCED GARLIC – CRÈME SHERRY

For 4:

–6 chicken tenderloins

–crème sherry (one-third cup)

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

–green onions (3 stalks, chopped)

–baby bella mushrooms (4 or 5, fresh, chopped)

–minced garlic (bottled, 1 tablespoon)

–salt and pepper

–olive oil

  • – Place the chicken in a plastic bag. Season with salt, pepper, and olive oil.  Pour in the garlic – herb breadcrumbs.  Shakes well.  Set aside.
  • – Place the crème sherry in a covered baking dish. Add minced garlic and a few drops of olive oil.    Microwave on high for 2 minutes.
  • – Place the chicken in the sherry sauce. Top with minced mushrooms and green onions.  Finish with a few drops of olive oil.
  • – Microwave on high for 7 minutes. When finished, check a center piece for doneness.  If not cooked, replace in the microwave for 1 minute more.

5 – Serve the chicken hot, with sauce atop.

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

CHICKEN TENDERS SPRINKLED WITH LEMON JUICE – ROSEMARY – MINCED GARLIC – BROTH AND SERVED WITH A SIDE SAUCE OF MINCED BABY BELLA MUSHROOMS – PARSLEY – MINCED ONION – MINCED GARLIC – BONE BROTH – FLOUR – CRÈME SHERRY – EXTRA VIRGIN OLIVE OIL

For 4:

–6 chicken tenderloins

–lemon juice (bottled, 3 squirts)

–rosemary (bottled, 1 teaspoon)

–minced garlic (bottled, 1 tablespoon)

–salt and pepper

–extra virgin olive oil

Dipping sauce:

–baby bella mushrooms (fresh, 3 or 4, chopped finely)

–parsley (fresh, 1 handful, chopped finely)

–crème sherry (one-third cup)

–minced onion (bottled, 1 tablespoon)

–minced garlic (1 tablespoon, bottled)

–bone broth (packaged, 3 tablespoons)

–flour (1 teaspoon)

–extra virgin olive oil (1 tablespoon)

1 – Place the chicken in a covered baking dish with broth.  Sprinkle with lemon juice and rosemary.  Season with salt, pepper, and olive oil.  Microwave on high for 7 minutes.  When finished, test a center piece for doneness.  If not cooked, return to the microwave for 1 minute more.

2 – Place mushrooms, parsley, crème sherry, minced onion, minced garlic, bone broth, flour, and extra virgin olive oil in a small mixing bowl.  Stir well.  Microwave on high, in a small, covered baking dish, for 1 and one-half minutes.

3 – Serve the chicken hot, and spoon the sauce over the top, while still hot.

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

A Celebratory Entree for Two:  GARLIC – HERB BREADED CHICKEN TENDERS WITH BABY BELLA MUSHROOMS – THYME – MINCED GARLIC – BAY LEAVES IN MARSALA WINE – BRANDY SAUCE

–6 chicken tenders

–garlic – herb breadcrumbs (one-third cup)

–baby bella mushrooms (5 or 6, chopped in large pieces)

–thyme (dried, 1 teaspoon)

–minced garlic (1 tablespoon, bottled)

–bay leaves (3, dried)

–marsala wine (one-fourth cup, cooking wine is fine)

–brandy (4 tablespoons; buy a small, inexpensive bottle)

–salt and pepper

–olive oil

1 – Place the chicken tenders in a plastic bag.  Season with salt, pepper, and olive oil.  Pour in the breadcrumbs and shake well.

2- Place the breaded chicken in a covered baking dish.  Season with thyme and minced garlic.  Add marsala wine and brandy.  Place the bay leaves in the sauce.  Top with chopped mushrooms.  Finish with a couple of drops of olive oil.

3 – Microwave on high for 7 minutes.  When finished, check a center piece for doneness.  If not cooked, microwave for 1 minute more.

4 – Serve the chicken and sauce hot.

–chicken adapted from Edward Giobbi’s Italian Family Cooking.

A Comfort Dinner:  SHEPHERD’S PIE WITH CHICKEN STRIPS – GREEN PEAS – SHREDDED CARROTS – BABY BELLA MUSHROOMS – SLICED RED ONION – MINCED GARLIC – THYME – WORCESTERSHIRE – TOMATO SAUCE – BONE BROTH ATOP MASHED POTATOES

For 4:

–6 chicken breast strips

–potatoes (red, 3 one-inch, quartered)

–milk (dairy or almond, not soy; one-third cup)

–green peas (half a package)

–shredded carrots (1 handful)

–baby bella mushrooms (quartered, 2)

–sliced red onion (also called purple, one-quarter, large)

–minced garlic (bottled, 1 tablespoon)

–thyme (bottled, 1 teaspoon, divided)

–Worcestershire sauce (1 tablespoon)

–tomato sauce (I used Ragu garden pasta sauce, 2 tablespoons, bottled)

–bone broth (I used organic chicken, one-half cup, packaged)

–salt and pepper

–olive oil

1 – Place the quartered potatoes in a covered baking dish with one-third cup of water.  Season with salt, pepper, and olive oil, all to taste.  Microwave on high for 7 minutes.  When finished, drain, and place in a food processor.  Place the milk in a microwaveable measuring cup, and microwave for 1 minute.  In the food processor, slowly add the warm milk while pulsing.  When finished, set aside.

2 – Place the bone broth, Worcestershire, and tomato sauce in a covered baking dish, and stir.  Microwave on high for 3 minutes. 

3 – When finished, place the green peas, shredded carrots, mushrooms, onion, and half the thyme in the sauce.  Stir.  Add the chicken on top.  Season with salt, pepper, and the remainder of the thyme.  Finish with a few drops of olive oil.

4 – Microwave on high for 8 minutes.  When finished, check a center piece to be sure of doneness.  If not cooked, replace in the microwave for 1 minute more.

5 – Reheat the mashed potatoes by placing in a baking dish and microwaving for 1 minute.

6 – Serve the chicken and vegetables, hot, atop the mashed potatoes.

–recipe adapted from Real Simple magazine.

A Simple Dinner:  BAKED CHICKEN STRIPS WITH ROSEMARY – MINCED GARLIC – LEMON – FRESH ITALIAN PARSLEY IN RED WINE SAUCE

For 4:

–6 chicken breast strips

–rosemary (1 tablespoon, dried, bottled)

–minced garlic (1 tablespoon, bottled)

–lemon (bottled, 3 squirts)

–fresh Italian parsley (1 handful, chopped)

–red wine (use the real stuff; one-quarter cup)

1 – Place the chicken strips in a covered baking dish.  Place on top salt and pepper to taste, rosemary, minced garlic, lemon juice, and fresh Italian parsley. 

2 – Microwave on high for 6 minutes.  Strips are usually narrow, and cook rapidly.  Check a center piece for doneness.  If not cooked, replace in the microwave for 1 minute more.

3 – Serve the chicken hot.

–chicken adapted from Edward Giobbi’s Italian Family Cooking.