An Anniversary Celebration:  BREADED CHICKEN TENDERS SEASONED BY TARRAGON – BAY LEAVES – MINCED GARLIC – PARSLEY AND WITH BUTTON MUSHROOMS & SLICED RED ONION IN BROTH – WHITE WINE SAUCE

One my my favorite recipes.  .  . over 30 years a favorite. . .

For 2:

–3 chicken tenderloins

–plain breadcrumbs (one-third cup, boxed)

–tarragon (2 teaspoons, dried, bottled)

–bay leaves (2, dried, bottled)

–minced garlic (1 tablespoon, bottled)

–parsley (dried, bottled, 1 tablespoon)

–button mushrooms (drained, bottled, 1 small can)

–sliced red onion (one-half)

–bone broth (one-eighth cup, packaged)

–white wine (one-eighth cup)

–salt and pepper

–extra virgin olive oil

1 – Place the onion in a covered baking dish.  Add bone broth and white wine.  Season with 1 teaspoon of tarragon, 2 bay leaves, minced garlic, salt, pepper, and extra virgin olive oil.  Stir well.  Microwave on high for 4 minutes.

2 – Place the chicken tenders in a plastic bag.  Season with salt and pepper.  Add extra virgin olive oil and coat the chicken.  Pour in the breadcrumbs; shake well.  When the sauce has finished heating, place the chicken in the baking dish.  Pour drained mushrooms on top. Sprinkle 1 teaspoon of tarragon, and parsley, on top.  Finish with a few drops of extra virgin olive oil.

3 – Microwave for 5 minutes on high.  When finished, check a center piece for doneness.  If not cooked, return to the microwave for 1 minute more.

4 – Serve the chicken hot, atop, pasta, rice, or couscous.

–chicken adapted from The Microwave French Cookbook.

CHEESY CHICKEN TENDERS OREGANO HOT DISH WITH CAULIFLOWER GNOCCHI – DICED TOMATOES – SHREDDED MOZZARELLA – SHREDDED PARMESAN – KALE – GARLIC POWDER – MINCED ONION – CAYENNE IN BONE BROTH

A “hot dish” in Minnesota, where I lived happily for many years, is a casserole in other parts of the country. . .

For 2:

–3 chicken tenders

–oregano (1 tablespoon, dried, bottled)

–cauliflower gnocchi (frozen, one-half package, about 1 cup)

–tomatoes (half a can; do not drain)

–mozzarella cheese (one-third cup, packaged)

–Parmesan cheese (shredded, one-quarter cup)

–kale (frozen, 1 cup, packaged)

–garlic powder (1 tablespoon, bottled)

–minced onion (1 tablespoon, bottled)

–cayenne pepper (one-quarter teaspoon, bottled)

–chicken bone broth (one-quarter cup)

–salt and pepper

–extra virgin olive oil

1 – Place the cauliflower gnocchi (still frozen) in a large, covered baking dish.  Add tomatoes and kale.  Season with garlic powder, minced onion, salt, pepper, cayenne pepper, and extra virgin olive oil.  Add bone broth.  Stir well.  Microwave on high for 4 minutes.

2 – Place chicken tenders atop the vegetable sauce.  Season with salt and pepper.  Sprinkle mozzarella cheese and Parmesan cheese on top.  Finish with sprinkle of oregano.  Do NOT use more olive oil; the cheese will have enough fat for the dish.

3 – Microwave on high for 5 minutes.  When finished, test the center piece for doneness.  If not cooked replace in the microwave for 1 minute more.

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

–recipe adapted from Real Simple magazine.

PARSLEYED CHICKEN TENDERS ENCRUSTED WITH CRUSHED ALMONDS & ITALIAN BREADCRUMBS

Good as a go-to recipe. . .

For 2:

–3 chicken tenders

–crushed almonds (2 tablespoons; use a food processor)

–Italian breadcrumbs (I used Panko Italian; one-third cup)

–egg (1; stir well)

–parsley (dried, 1 teaspoon, bottled)

–salt and pepper

–extra virgin olive oil

1 – Place the chicken in a plastic bag.  Season with salt, pepper, and olive oil.

2 – Place the crushed almonds and Italian breadcrumbs on a plate.  Stir together.  Dip each chicken tender in a bowl with egg; coat well.  Then place the chicken in the almond/breadcrumb mixture.  Turn over; coat well.  Place the chicken in a covered baking dish; do NOT add water.

3 – Sprinkle the chicken with parsley and a few drops of olive oil.

4 – Microwave on high for 3 minutes and 40 seconds.  When finished, test a center piece for doneness; if not cooked, return to the microwave for 30 seconds more.

5 – Serve the chicken hot.

–recipe adapted from The Microwave French Cookbook.

CHEESE – GARLIC – LEMON CHICKEN TENDERS WITH SHREDDED PARMESAN – SHREDDED MOZZARELLA – MINCED GARLIC – LEMON PEPPER – LEMON JUICE – SUGAR – PARSLEY

The sweetness of sugar eliminates the “bite” of the lemon, creating a sweet and sour flavor that pleases. . .

For 2:

–3 chicken tenderloins

–Parmesan cheese (one-eighth cup, packaged)

–mozzarella cheese (one-eighth cup, packaged)

–minced garlic (1 tablespoon, bottled)

–lemon pepper (bottled, 1 tablespoon)

–lemon juice (bottled, 4 or 5 squirts)

–sugar (1 teaspoon)

–salt and pepper

–extra virgin olive oil

1 – Place the chicken tenderloins in a covered baking dish.  Sprinkle with lemon juice.  Season with salt, pepper, lemon pepper, sugar, and garlic.  Sprinkle the cheese on top.  Then finish with parsley and a drop or two of olive oil (the cheese will create the fat in the recipe).

2 – Microwave on high for 4 and one-half minutes.  When finished, cut into the center piece to check for doneness.  If not cooked, replace in the microwave for 30 seconds more.

3 – Serve the chicken hot.

–recipe adapted from Real Simple magazine.

A Comfort Dish:  CHICKEN BAKE WITH SHREDDED MOZZARELLA & PARMESAN CHEESES – TOMATOES – PARSLEY – BROWN RICE

This has the flavor, almost, of a chicken pizza. . .

For 2:

–3 chicken tenderloins (room temperature)

–mozzarella cheese (one-quarter cup)

–Parmesan cheese (shredded, one-quarter cup)

–tomatoes (one-half can, do not drain)

–parsley (dried, 1 tablespoon, bottled)

–brown rice (cooked, two-thirds cup)

–salt and pepper

–extra virgin olive oil

1 – Place in a large, covered baking dish, in order, first the brown rice, then tomatoes, then both cheeses.  Season with salt, pepper, parsley, and just a drop or two of extra virgin olive oil.  Microwave on high for 3 minutes.

2 – Place the chicken atop the vegetables.  Season with salt, pepper, parsley, and, again, just a drop or two of extra virgin olive oil.

3 – Microwave on high for 4 and one-half minutes.  When finished, check the center piece for doneness.  If not cooked, return to the microwave for 1 minute more.

4 – Serve the chicken and vegetables hot.

–recipe original.

CHICKEN TOMATO PESTO WITH BASIL – TOMATOES – BASIL PESTO – CHOPPED ONION – CRUMBLED FETA CHEESE – MINCED GARLIC

Choose a different cheese if feta is not your thing. . .

For 2:

–3 chicken tenderloins

–tomatoes (half a can; do NOT drain)

–basil pesto (ready prepared in a jar, 2 tablespoons)

–onion (chopped, one-quarter cup)

–feta cheese (crumbled, one-eighth cup)

–minced garlic (bottled, 1 tablespoon)

–basil (dried, 1 tablespoon, bottled)

–salt and pepper

–extra virgin olive oil

1 – Place the basil pesto, onion, feta, minced garlic, salt and pepper to taste, in a small mixing bowl.  Gradually add the tomatoes, with their juice, stirring constantly.  Place the sauce in a covered baking dish.  Microwave on high for 3 minutes.

2 – Place the chicken tenderloins in the sauce.  Season with salt, pepper, and basil.  Finish with a few drops of extra virgin olive oil.

3 – Microwave on high for 5 minutes.  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.

–recipe original.

CHEESY CHICKEN TENDERS WITH PARMESAN – MOZZARELLA – FETA – MINCED GARLIC – CHIVES – IN MARINARA & RED WINE SAUCE ATOP SPAGHETTI

If you like cheese and marinara together, this is the recipe for you. . .

For 2:

–3 chicken tenderloins (room temperature)

–Parmesan cheese (one-eighth cup)

–mozzarella cheese (one-eighth cup)

–feta cheese (one-eighth cup)

–minced garlic (1 tablespoon, bottled)

–chives (2 tablespoons, dried)

–marinara sauce (I used Bertolli; 3 tablespoons)

–red wine (one-eighth cup)

–salt and pepper

–extra virgin olive oil

1 – Place the chicken in a large, covered baking dish.  Pour in the red wine.  Season the chicken with salt and pepper.  Top each chicken tenderloin with 1 tablespoon of marinara sauce.  The sprinkle on the Parmesan, mozzarella, and feta cheese.  Use 1 or 2 drops of extra virgin olive oil on top.  Then sprinkle with chives.

2 – Microwave on high for 7 minutes.  When finished, check the center piece for doneness.  If not cooked, microwave for 2 minutes more.

3 – Serve the chicken, hot, atop pasta.  (Microwave pasta in salted water for 6 minutes; then microwave on 50 percent power for 8 minutes.  Microwave a shorter time for al dente pasta.)

–recipe original.

CHICKEN OREGANO TOPPED BY MARINATED ARTICHOKE HEARTS – SLICED BANANA PEPPERS – FRESH GRAPE TOMATOES IN BROTH

Oregano gives an extra boost to the veggies. . .

For 2:

–3 chicken tenderloins (organic)

–oregano (1 teaspoon, dried, bottled)

–marinated artichoke hearts (3 or 4, halved and then chopped; bottled; ready-prepared in marinade)

–sliced banana peppers (bottled, 3 tablespoons)

–fresh grape tomatoes (6 to 8, halved)

–chicken broth (non-fat, low sodium, packaged, one-eighth cup)

–salt and pepper

–extra virgin olive oil

1 – Place the chicken in a covered baking dish.  Add chicken broth.  Season with salt, pepper, and extra virgin olive oil.

2 – Place chopped artichoke hearts, sliced banana peppers, and grape tomatoes on top.  Then sprinkle with oregano.  Finish with a few drops of olive oil.

3 – Microwave on high for 5 minutes.  When finished, test a center piece for doneness.  If not cooked, return to the microwave for 1 minute more.

4 – Serve the chicken and vegetables hot.

–recipe original.

A Protein – Rich Entrée:  MEDITERRANEAN CHICKEN & TOFU BASIL OREGANO WITH DICED TOMATOES – MINCED GARLIC – ONION – BLACK OLIVES IN A RED WINE SAUCE

This recipe works equally well to leave off the chicken. . .

For 2:

–3 chicken tenderloins

–tofu (a rectangle of 3 inches by 2 inches, cut into squares, drained)

–basil and oregano (1 teaspoon each)

–tomatoes (diced, one-half can)

–minced garlic (bottled, 1 tablespoon)

–onion (one-quarter cup, chopped)

black olives (half a small can, drained)

–red wine (one-eighth cup)

–salt and pepper

–extra virgin olive oil

1 – Place the diced tofu and tomatoes in a large, covered baking dish.  Add red wine, black olives, and onion.  Season with salt, pepper, minced garlic, and a few drops of extra virgin olive oil.  Fold the ingredients over.  Microwave on high for 4 minutes.

2 – Add the chicken atop the sauce.  Season with salt, pepper, garlic, and olive oil.  Microwave on high for 7 minutes.  When finished, check the center piece for doneness.  If not cooked, return to the microwave for 2 minutes more.

3 – Serve the chicken dish hot.

–recipe original.

ONE – DISH PARSLEYED CHICKEN DINNER WITH JASMINE RICE – DICED TOMATOES – ENGLISH PEAS – CHOPPED ONION IN MARSALA SAUCE

Simply layer, microwave, and enjoy. . .

For 4 small appetites:

–3 chicken tenderloins

–rice (cooked, three-fourth’s cup)

–tomatoes (diced, 1 can, do not drain)

–English peas (one-half cup, frozen)

–chopped onion (one-quarter cup, chopped)

–salt and pepper

–extra virgin olive oil

–parsley (dried, 1 teaspoon)

–marsala wine (or sherry; one-third cup)

1 – Place the rice, tomatoes, English peas, and chopped onion, in this order, in a large, covered baking dish.  Pour in the marsala wine.  Season with salt, pepper, and extra virgin olive oil.  Microwave on high for 8 minutes.

2 – Place the chicken atop the vegetables.  Season with salt, pepper, olive oil, and parsley.  Microwave on high for 5 minutes.  When finished, test the center piece for doneness.  If not cooked, return to the microwave for 2 minutes more.  (Note:  This dish takes a long time to cook.)

3 – Serve the chicken and vegetables hot.

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