CHICKEN & ASPARAGUS ROSEMARY WITH BABY BELLA MUSHROOMS – ONION – MINCED GARLIC IN RED WINE SAUCE

For 4:

–6 chicken tenderloins or breast strips

–asparagus (1 package for steaming; I used PictSweet signature asparagus)

–baby bella mushrooms (5 or 6, quartered, fresh)

–onion (one-half, sliced)

–minced garlic (bottled, 1 tablespoon)

–red wine (one-quarter cup)

–salt and pepper

–olive oil

–rosemary (dried, 2 tablespoons)

1 – Steam the package of asparagus for 2 minutes only.  Let cool.  Set aside.

2 – Place the mushrooms, onion, and minced garlic in the red wine.  Season with salt, pepper, and rosemary.  Add a few drops of olive oil.  Microwave on high for 3 minutes.

3 – After the asparagus have cooled a bit, remove from package and slice into 1-inch pieces.  Place atop the other vegetables in the red wine.  Season with salt and pepper.  Then place the chicken on top. Season with salt, pepper, rosemary, and olive oil.  Microwave on high for 8 minutes.  When finished, check a center piece for doneness; if not cooked, place back in the microwave and cook for 1 minute more.

4 – Serve the chicken, asparagus, and other vegetables hot.

–adapted from Edward Giobbi’s Pleasures of the Good Earth.

Advertisements

GARLIC-Y CHICKEN WITH YELLOW BELL PEPPER – SWEET ONION – JAPANESE EGGPLANT IN SOY SAUCE

For 4:

–6 chicken tenderloins or breast strips

–minced garlic (1 tablespoon, bottled)

–yellow bell pepper (or red; one-half, sliced, fresh)

–onion (one-half, medium, sliced)

–Japanese eggplant (small, maybe 6 inches long, sliced, fresh)

–soy sauce (one-quarter cup, bottled)

–pepper (no salt)

–olive oil

1 – Place the bell pepper, onion, eggplant, and garlic in a covered baking dish with the soy sauce.  Season with pepper and olive oil.  Microwave on high for 3 minutes.

2 – Nestle the chicken amid the sauce.  Season with pepper and a few drops of olive oil.  Microwave on high for 8 minutes.  When finished, test a center piece for doneness; if not cooked, replace in the microwave for 1 minute more.

3 – Serve the chicken, vegetables, and sauce, hot, atop jasmine rice (follow package instructions for microwaving; brands differ).

–adapted from Edward Giobbi’s Pleasures of the Good Earth.

GLAZED CHICKEN CHERRIES WITH CHERRY PIE FILLING – HONEY – MOLASSES – BALSAMIC VINEGAR – SLICED SWEET ONION ATOP JASMINE RICE

For 4:

–6 chicken tenderloins or breast strips

–cherry pie filling (one-half can, not drained)

–honey (3 tablespoons)

–molasses (3 tablespoons)

–balsamic vinegar (2 tablespoons)

–sweet onion (one-half, sliced)

–salt and pepper

–olive oil

–jasmine rice (follow package instructions for microwaving; brands differ)

1 – Place the cherry pie filling, honey, molasses, balsamic vinegar, and onion in a covered baking dish.  Add olive oil to taste.  Microwave on high for 3 minutes.  Nestle the chicken amid the sauce.  Season with salt, pepper, and olive oil.

2 – Microwave the chicken and sauce for 8 minutes on high.  When finished, test a center piece of doneness.  If not ready, microwave on high for 1 minute more.

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

–chicken inspired by “sugar dish me” cooking blog.

CHICKEN & SHRIMP SCAMPI WITH GREEN PEAS – FRESH TOMATO – ONION – MINCED GARLIC – LEMON – CAYENNE – OREGANO – MINT ATOP JASMINE RICE

For 4:

–3 chicken tenderloins or breast strips

–shrimp (raw, deveined, tail-off, medium, about 15)

–green peas (frozen, packaged, two-thirds cup)

–tomato (medium, fresh, chopped)

–onion (one-half, sliced)

–minced garlic (1 tablespoon, bottled)

–lemon juice (bottled, 3 squirts)

–cayenne (one-quarter teaspoon, more for extra spicy)

–oregano (dried, bottled, 1 teaspoon)

–mint (dried, bottled, 1 teaspoon)

–jasmine rice (follow package instructions for microwaving; brands differ)

–salt and pepper

–Promise margarine (heart-healthy, 2 tablespoons)

–olive oil

1 – Place the green peas, onion, and chopped tomato in a covered baking dish.  Add one-eighth cup of water.  Season with garlic, oregano, mint, and olive oil.  Microwave on high for 3 minutes.

2 – Place the chicken on top.  Season with salt, pepper, oregano, mint, and a few drops of olive oil.  Microwave on high for 4 minutes.  When finished, test the center piece of doneness.  If not cooked, replace in the microwave for 1 minute more.

3 – Place the shrimp, 1 layer only, in a small, covered baking dish.  Add margarine.  Season with salt, pepper, oregano, lemon, and mint.  Microwave on high for 2 minutes.

4 – When the shrimp have cooked, pour them out atop the chicken.

5 – Serve the chicken and shrimp hot, atop, the jasmine rice.

–chicken and shrimp adapted from Edward Giobbi’s Italian Family Dining.

BAKED CHICKEN WITH ROSEMARY – BAY LEAVES – CAYENNE – MINCED GARLIC – SLICED SMOKED TURKEY IN WHITE WINE ATOP QUINOA IN BROTH

For 4:

–6 chicken tenderloins or breast strips

–rosemary (dried, 1 tablespoon, bottled)

–bay leaves (2, dried, bottled)

–cayenne pepper (bottled, one-quarter teaspoon)

–minced garlic (1 tablespoon, bottled)

–smoked turkey (sandwich meat, 3 cut slices)

–white wine (one-quarter cup)

–salt and pepper

–olive oil

–quinoa (packaged)

–chicken broth (non-fat, low sodium)

1 – Place two-thirds cup of quinoa in a covered baking dish.  Add one and one-third cup of chicken broth.  Microwave on high for 6 minutes.  Then microwave on 50 percent power for 9 minutes more.  When finished, keep covered to preserve warmth.

2 – Slice the turkey and place in the bottom of a covered baking dish.  Place the chicken on top.  Add white wine.  Season with rosemary, bay leaves, cayenne pepper, minced garlic, salt, pepper, and olive oil.  Microwave on high for 8 minutes.  When finished, test a center piece of doneness.  If not cooked, replace in the microwave for 1 minute more.

3 – Serve the chicken and turkey hot, atop the quinoa.

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

CHICKEN ROSEMARY WITH FRESH TOMATO – MINCED GARLIC – GREEN ONIONS IN WHITE WINE SAUCE ATOP JASMINE RICE

For 4:

–6 chicken tenderloins or breast strips

–rosemary (dried, bottled, 1 tablespoon)

–tomato (medium, fresh, chopped)

–minced garlic (bottled, 1 tablespoon)

–green onions (2 stalks, chopped)

–white wine (one-eighth cup)

–salt and pepper

–olive oil

–jasmine rice (follow package instructions for microwaving; brands differ)

1 – Place the tomato and minced garlic in a covered baking dish with the white wine.  Season with salt, pepper, rosemary, and a drop or two of olive oil.  Microwave on high for 5 minutes.

2 – Nestle the chicken in the tomato sauce.  Season with salt, pepper, rosemary, and olive oil.  Microwave on high for 8 minutes.  When finished, check a center piece for doneness.  If not cooked, replace in the microwave for 1 minute more.

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

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

A Simple Dinner: CHICKEN ROSEMARY WITH BLACK OLIVES & GREEN ONIONS IN APPLE JUICE SAUCE

Note:  I questioned whether these ingredients would work together well, but indeed they did.

For 4:

–6 chicken tenderloins or breast strips

–rosemary (dried, bottled, 1 tablespoon)

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

–green onions (2 stalks, chopped)

–apple juice (one-quarter cup)

–salt and pepper

–olive oil

1 – Place the chicken in a covered baking dish with the apple juice.  Season with salt, pepper, rosemary, and olive oil.  Top with black olives and green onion.  Microwave on high for 8 minutes.  When finished, check a center piece for doneness.  If not cooked, return to the microwave for 1 minute more.

2 – Serve the chicken hot.

–chicken inspired by Edward Giobbi’s Italian Family Cooking.

A Simple Dinner:  ROSEMARY & GARLIC CHICKEN IN WHITE WINE SAUCE

Note:  This easy meal uses the most frequently selected ingredients in Edward Giobbi’s cooking: rosemary, garlic, and white wine.  Originally a recipe for rabbit.

For 4:

–6 chicken tenderloins or breast strips

–rosemary (dried, bottled, 2 tablespoons)

–garlic (minced, 1 tablespoon, bottled)

–white wine (one-quarter cup)

–salt and pepper

–olive oil

1 – Place the chicken in a covered baking dish with the white wine.  Season with salt, pepper, rosemary, minced garlic, and olive oil.

2 – Microwave on high for 8 minutes.  When finished, test a center piece for doneness.  If not cooked, replace in the microwave for 1 minute more.

3 – Serve the chicken hot.

–chicken inspired by Edward Giobbi’s Italian Family Cooking.

BACON – FLAVORED CHICKEN WITH MUSHROOMS – MINCED GARLIC – ROSEMARY – BAY LEAVES – FRESH TOMATO IN RED WINE – BROTH SAUCE ATOP BASMATI RICE

For 4:

–6 chicken tenderloins or breast strips

–Bac’n pieces (soy bacon, 2 tablespoons)

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

–minced garlic (1 tablespoon, bottled)

–rosemary (1 tablespoon, bottled)

–bay leaves (2, dried, bottled)

–tomato (fresh, 1, medium, chopped)

–red wine (one-quarter cup)

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

–basmati rice (follow package instructions for microwaving)

–salt and pepper

–olive oil

1 – Place Bac’n pieces, mushrooms, minced garlic, rosemary, bay leaves, chopped tomato in a covered baking dish.  Add red wine and chicken broth.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.

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

3 – Microwave on high for 8 minutes.  When finished, check a center piece for doneness.  If not cooked, replace in microwave for 1 minute more.

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

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

CHICKEN TENDERS & SLICED FRESH PEAR SPRINKLED WITH FETA & PINE NUTS IN A SAUCE OF HONEY – BALSAMIC VINEGAR – WHITE WINE ATOP BASMATI RICE

For 4:

–6 chicken tenderloins or breast strips

–pear (medium, fresh, retain skin, slice)

–feta cheese (3 tablespoons, packaged)

–pine nuts (half a small package)

–honey (3 tablespoons, bottled)

–balsamic vinegar (3 tablespoons, bottled)

–white wine (one-eighth cup)

–salt and pepper

–olive oil

–basmati rice (packaged)

–salt and pepper

–olive oil

1 – Place the white wine in a covered baking dish.  Microwave on high for 3 minutes.  Place chicken tenders in the wine, leaving enough room between to add pear slices.  Place the pear slices between each piece of chicken.

2 – In a small mixing bowl, place balsamic vinegar and honey.  Stir well.  Pour the sauce atop the chicken.  Season the chicken with salt and pepper.  Sprinkle feta cheese and pine nuts on top.  Finish with a few drops of olive oil.

3 – Prepare basmati rice according to package instructions, because brands differ.

4 – Microwave the chicken for 9 minutes on high.  When finished, check a center piece for doneness; if not cooked, replace in the microwave for at least 1 and one-half minute more.

5 – Serve the chicken and pear atop the basmati rice.

–chicken, pear, and sauce inspired by “The Cookie Rookie” cooking blog.

CHICKEN WITH SAUCE OF DIJON – BRANDY – ROSEMARY – MINCED GARLIC TOPPED WITH SLICED LEMON

For 4:

–6 chicken tenderloins or breast strips

–Dijon mustard (3 tablespoons, bottled)

–brandy (buy a small, inexpensive bottle; 3 tablespoons)

–rosemary (bottled, 1 tablespoon, dried)

–minced garlic (bottled, 1 tablespoon)

–lemon (fresh, refrigerated, sliced with a very sharp knife)

–salt and pepper

–olive oil

1 – In a small mixing bowl, place the Dijon, and then add a little brandy at a time, stirring vigorously.  Add minced garlic to the sauce, and stir.

2 – Place the chicken in a covered baking dish.  Spread the sauce over the top.  Season with salt, pepper, rosemary, and olive oil.

3 – With a very sharp knife, slice a refrigerated lemon carefully.  Place atop the chicken.

4 – Microwave the chicken on high for 8 minutes.  When finished, check a center piece for doneness; if not cooked, replace in the microwave for 1 minute more.

5 – Serve the chicken and sauce hot.

–chicken adapted from Edward Giobbi’s Pleasures of the Good Earth.

CHICKEN SEASONED BY MINT – GARLIC – ROSEMARY – BAY LEAVES WITH ONION – MUSHROOMS – FRESH TOMATO – TURKEY IN RED WINE SAUCE

Note:  This is a very special dish designed by Edward Giobbi for pheasant, here with chicken substituted.

–6 chicken tenderloins or breast strips

–mint (bottled, 1 tablespoon)

–garlic (minced, bottled, 1 tablespoon)

–rosemary (bottled, 1 teaspoon)

–bay leaves (bottled, 2)

–onion (one-half, medium, sliced)

–mushrooms (baby bellas, 3, chopped)

–tomato (fresh, medium, chopped)

–turkey (2 slices, chopped; or ham slices, chopped)

–red wine (use the real stuff, one-eighth cup)

–salt and pepper

–olive oil

1 – Chop the tomato, and season with salt, pepper, mint, and rosemary.  Place in a covered baking dish.  Add chopped mushrooms, sliced onion, chopped turkey (or ham) to the dish.  Season with minced garlic and a few drops of olive oil.  Add red wine to the dish.  Turn over all vegetables and herbs in the red wine.  Microwave on high for 3 minutes.

2 – Place the chicken in the sauce.  Season with salt, pepper, mint, and rosemary.  Finish with a few drops of olive oil.

3 – Microwave on high for 8 minutes.  When finished, test a center piece for doneness; if not done, microwave for 1 minute more.

4 – Serve the chicken and sauce hot.

–chicken inspired by Edward Giobbi’s Pleasures of the Good Earth.

CHICKEN TENDERS WITH FRESH TOMATO – SLICED ONION – CUMIN – PAPRIKA – PARSLEY – MINCED GARLIC ATOP BROWN RICE & IN BROTH

Note:  This recipe starts a two-week unit on the best slow cooker recipes for chicken, cod, shrimp, and salmon that I can find—while I wait for a new microwave to be delivered and installed.

–6 chicken tenderloins or breast strips

–tomato (fresh, chopped, medium)

–onion (one-half, sliced)

–cumin (bottled; 1 teaspoon))

–paprika (bottled; 1 teaspoon)

–parsley (bottled, dried; 1 tablespoon; don’t try to use fresh)

–garlic (minced, bottled, 1 tablespoon)

–brown rice (two-thirds cup dry)

–chicken broth (non-fat, low sodium, 1 and one-half cups)

–salt and pepper

–olive oil

1 – Place the brown rice on the bottom of the slow cooker. 

2 – Place tomato, onion, cumin, garlic, salt, pepper, and 3 drops of olive oil in a mixing bowl.  Stir well, and then place atop the brown rice in the cooker.

3 – Place the chicken on top.  Season with salt, pepper, paprika, and olive oil.

4 – Add the chicken broth.  Finish with parsley on top.

5 – Cook on low for 5 and one-half hours.

6 – Serve the chicken and rice hot.

–chicken adapted from Diethood, the eating effect blog.

A Simple Dinner:  CHICKEN TOPPED WITH LEMON SLICES & SEASONED WITH WORCESTERSHIRE & MINCED GARLIC

For 4:

–6 chicken tenderloins or breast strips

–lemon (fresh, sliced)

–Worcestershire sauce (5 or 6 squirts)

–minced garlic (1 tablespoon, in a jar)

–salt and pepper

–olive oil

1 – Place the chicken in a covered baking dish.  Drench in Worcestershire sauce.  Dot with minced garlic. Season with salt, pepper, and olive oil.  With a very sharp knife, slice the lemon (refrigerated lemon slices best).  Place the lemon atop the chicken.

2 – Microwave on high for 8 minutes.

3 – Serve the lemon chicken hot.

–chicken adapted from the original recipe of a friend, years ago, in Tallahassee, Florida.

CHICKEN TOPPED WITH MINCED GARLIC & PARSLEY AND ACCOMPANIED BY A WARM SAUCE OF APPLE JUICE – HONEY – DIJON

Note:  The original recipe used orange juice rather than apple juice.

Note 2:  Sauce is to be room temperature.

For 4:

–6 chicken tenderloins or breast strips

–minced garlic (in a jar, 1 tablespoon)

–parsley (flat-leaved, 1 handful, chopped, fresh)

–apple juice (bottled, one-half cup)

–honey (bottled, one-quarter cup)

–Dijon mustard (bottled, 1 teaspoon)

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

–salt and pepper

–olive oil

1 – Place the chicken in a covered baking dish with the chicken broth.  Season with salt, pepper, and olive oil.  Sprinkle the minced garlic and parsley on top.  Microwave on high for 8 minutes.

2 – Place the Dijon mustard in a small mixing bowl.  Stir together the honey and apple juice, and very, very slowly add to the Dijon, stirring briskly.  (Dijon should not be lumpy.) 

3 – Serve the chicken hot, with the accompanying sauce on top, room temperature.

–chicken and sauce inspired by Edward Giobbi’s Pleasures of the Good Earth.

PARSLEYED CHICKEN WITH GREEN OLIVES – MINCED GARLIC – ONION IN A WHITE WINE SAUCE

For 4:

–6 chicken tenderloins or breast strips

–parsley (fresh, Italian (flat-leaved), 1 handful, chopped)

–green olives (about a dozen, sliced in half)

–minced garlic (in a jar, 1 tablespoon)

–onion (one-half, sliced)

–white wine (one-quarter cup)

–salt and pepper

–olive oil

1 – Place the sliced onion and garlic in a covered baking dish.  Stir well.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.

2 – Nestle the chicken amid the sauce.  Season with salt, pepper, and olive oil.  Place the green olives on top.  Finish with parsley and a few extra drops of olive oil.

3 – Microwave the chicken for 8 minutes.

4 – Serve the chicken and hot.

–chicken adapted from Edward Giobbi’s Pleasures of the Good Earth.

HONEY – GARLIC – HERB CHICKEN TENDERS WITH GREEN ONIONS & BABY BELLA MUSHROOMS TOPPED BY PARMESAN IN A RED WINE SAUCE

For 4:

–6 chicken tenderloins or breast strips

–honey (bottled, 3 tablespoons)

–garlic – herb breadcrumbs (boxed, 2 tablespoons)

–green onions (3 stalks, chopped)

–baby bella mushrooms (5 or 6, sliced, fresh)

–Parmesan cheese (3 tablespoons, shredded)

–red wine

1 – Place the green onions and mushrooms in the red wine sauce, in a covered baking dish.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.

2 – Place the chicken in the sauce. Season with salt, pepper, and olive oil.  Dribble honey on top, to taste.  Sprinkle garlic – herb breadcrumbs on top, including the top of the sauce.  Finish with a few more drops of olive oil and Parmesan cheese.

3 – Microwave on high for 8 minutes.

4 – Serve the chicken hot.

–chicken adapted from Edward Giobbi’s Pleasures of the Good Earth.

BAKED CHICKEN MARINATED IN ROSEMARY – MINCED GARLIC – LEMON AND SERVED WITH A WARM COUNTRY – STYLE SAUCE OF FRESH TOMATO – BASIL – PARSLEY – LEMON – MINCED GARLIC

For 4:

–6 chicken tenderloins or breast strips

The marinade:

–rosemary (dried, bottled, 1 teaspoon)

–garlic (minced, in a jar, 1 teaspoon)

–lemon juice (2 squirts, bottled)

–salt and pepper

–olive oil

The sauce:

–tomato (fresh, 1, medium)

–basil (dried, bottled, 1 tablespoon)

–parsley (fresh, 1 handful, chopped)

–lemon juice (2 squirts)

–garlic (minced, bottled, 1 tablespoon)

–salt and pepper

–extra virgin olive oil (1 tablespoon)

1 – Place the chicken with the marinade in a plastic bag.  Leave in the refrigerator for several hours prior to dinner.  Then place the chicken with marinade in a covered baking dish.  Add one-eighth cup of water for steaming.  Set aside.

2 – Cut the tomato into two halves.  Place in a small, covered baking dish.  Microwave on high for 2 minutes.  Then place the tomato, basil, chopped parsley, lemon juice, minced garlic, and extra virgin olive oil in a food processor.  Add salt and pepper to taste.  Pulse until smooth.  Keep warm until time for dinner.

3 – Microwave the chicken for 7 and one-half minutes.  Test a center piece to be sure that it is done.  If not, replace in the microwave for 1 minute more.

4 – Serve the chicken hot, with the warm sauce on the side.

–chicken and sauce adapted from Edward Giobbi’s Pleasures of the Good Earth.

PARSLEYED CHICKEN MARINATED IN SOY SAUCE – GARLIC – CAYENNE AND COOKED ON A BED OF ONION – FRESH TOMATO – ZUCCHINI ATOP BASMATI RICE

Note: Marinate the chicken for at least 1 hour prior to cooking.

For 4:

–6 chicken tenderloins or breast strips

–parsley (fresh, 1 handful, chopped)

–soy sauce (one-quarter cup, bottled)

–garlic (minced, in a jar, 1 tablespoon)

–cayenne pepper (one-eighth teaspoon)

–onion (one-quarter, medium, sliced)

–tomato (fresh, medium, chopped)

–zucchini (one-half, sliced and then halved)

–salt and pepper

–olive oil

–basmati rice (packaged)

1 – Place the chicken in a plastic bag with the soy sauce, cayenne pepper, and 1 teaspoon of minced garlic.  Marinate for 1 hour, at least, in the refrigerator. Set aside.

2 – Place the onion, tomato, and zucchini in a covered baking dish with the remainder of the minced garlic (about 1 teaspoon).  Season with salt, pepper, and olive oil.  Stir well.  Microwave on high for 3 minutes.

3 – Nestle the marinated chicken (with marinade) in the vegetables.  Season with salt, pepper, and olive oil.  Sprinkle chopped parsley on top.  Microwave for 7 and one-half minutes on high.  Check for doneness on a center piece.  Return to the microwave for a minute more, if needed.

4 – Serve the chicken and vegetables hot, atop basmati rice (use microwave instructions on the package; brand differ).

–chicken adapted from Edward Giobbi’s Pleasures of the Good Earth.

LEMON – GARLIC CHICKEN WITH ROSEMARY – MINT – SLICED ONION IN BROTH

For 4:

–6 chicken tenderloins or breast strips

–lemon (fresh, sliced)

–lemon juice (bottled, 2 squirts)

–garlic (minced, in a bottle, 1 tablespoon)

–rosemary (dried, 1 tablespoon)

–mint (dried, 1 tablespoon)

–onion (sliced, one-half)

–chicken broth (one-quarter cup)

–salt and pepper

–olive oil

1 – Place the sliced onion in broth, in a covered baking dish.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.

2 – Nestle the chicken amid the onion.  Squirt lemon juice on top.  Season with salt, pepper, mint, rosemary, and olive oil.  Dot the chicken with the minced garlic.  With a very sharp knife, slice the lemon.  Place atop the chicken.

3 – Microwave on high for 8 minutes.

4 – Serve the chicken hot.

–chicken adapted from Edward Giobbi’s Pleasures of the Good Earth.

ROSEMARY CHICKEN & BROCCOLI WITH TOMATOES – ONION – MUSHROOMS IN WHITE WINE SAUCE ATOP JASMINE RICE

Note:  This dish makes a good presentation.

–6 chicken tenderloins or breast strips

–rosemary (dried, bottled, 1 tablespoon)

–broccoli (florets only, 1 head)

–tomatoes (fresh, 2, chopped)

–onion (one-half, medium, sliced)

–mushrooms (baby bellas, 5 or 6, quartered)

–white wine (one-eighth cup, no more)

–jasmine rice (boxed)

–salt and pepper

1 – Place the tomatoes, onion, and mushrooms in a covered baking dish with the white wine.  Season with salt, pepper, rosemary (1 teaspoon), and olive oil.  Microwave on high for 6 minutes.

2 – Nestle the chicken atop the sauce.  Place broccoli florets in a circle around the chicken.  Season with salt, pepper, the remainder of the rosemary, and olive oil.

3 – Microwave on high for 8 minutes.  When finished, check a center piece of chicken to be sure that it is done.  If not, replace in the microwave for 1 minute more on high.

4 – Serve the chicken tenders, vegetables, and sauce hot atop jasmine rice (follow package instructions for microwaving the rice, as brands differ).

–chicken adapted from Edward Giobbi’s Pleasures of the Good Earth.

BAKED CHICKEN WITH SHREDDED CARROTS – ONIONS – CELERY IN BROTH & ACCOMPANIED BY A COOL PUREED GREEN SAUCE OF MINT – PARSLEY – GARLIC – PINE NUTS – GREEN ONIONS – EXTRA VIRGIN OLIVE OIL

For 4:

–6 chicken tenderloins or breast strips

–shredded carrots (1 handful, packaged)

–onion (one-half, medium, sliced)

–celery (2 stalks, chopped fine)

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

–salt and pepper

–olive oil

Green sauce:

–mint (bottled, 1 tablespoon, dried)

–parsley (1 handful, fresh, chopped)

–garlic (minced, 1 tablespoon)

–pine nuts (3 tablespoons)

–green onions (3 stalks, chopped)

–extra virgin olive oil (2 tablespoons, bottled)

1 – Place the mint, parsley, garlic, pine nuts, green onions, and extra virgin olive oil in a food processor.  Pulse until smooth.  Plan to serve room temperature.

2 – Place shredded carrots, onion, and celery in broth.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.

3 – Nestle the chicken amid the vegetables and in the broth.  Season with salt, pepper, and olive oil.

4 – Microwave the chicken for 8 minutes on high.

5 – Serve the chicken and sauce hot with the cool green sauce on the side.

–chicken and sauce inspired by Edward Giobbi’s Pleasures of the Good Earth.

ROSEMARY – GARLIC CHICKEN TENDERS TOPPED WITH PARSLEY & SMOTHERED WITH VEGETABLES OF ONION – MUSHROOMS – ZUCCHINI – POTATO – CELERY – FRESH TOMATO IN WHITE WINE SAUCE

For 4:

–6 chicken tenderloins or breast strips

–rosemary (bottled, 1 tablespoon)

–minced garlic (bottled, 1 tablespoon)

–parsley (1 handful, chopped)

–onion (one-half, medium, sliced)

–mushrooms (baby bellas, 4 or 5, chopped)

–zucchini (one-half, small, sliced)

–potato (red, small, chopped into bite-sized pieces, skin on)

–celery (one-half stalk, chopped)

–tomato (fresh, one-half, medium, chopped)

–salt and pepper

–olive oil

–white wine (one-quarter cup)

1 – Place the bite-sized potato in a covered baking dish with the white wine.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.

2 – Add the other vegetables (onion, mushrooms, celery, tomato, zucchini) to the dish with the potato.  Season with salt, pepper, minced garlic, rosemary, and a drop or two of olive oil.  Stir well.  Microwave on high for 3 minutes.

3 – Nestle the chicken amid the vegetables.  Season with salt, pepper, and olive oil.  Place parsley on top.

4 – Microwave the chicken and vegetables for 8 minutes.  When finished, check an inside piece of chicken to be sure that it is done.  If not, replace in the microwave on high for 1 minute more.

5 – Serve the chicken tenders and vegetables hot.

–chicken and vegetables inspired by Edward Giobbi’s Pleasures of the Good Earth.

A Simple Dinner:  CUMIN – CORIANDER CHICKEN TOPPED WITH BANANA PEPPERS & BREADCRUMBS IN LIME JUICE SAUCE

Note:  This super – easy chicken takes only 1 to 2 minutes to get ready for the microwave. 

For 4:

–6 chicken tenderloins or breast strips

–cumin, coriander (bottled, one-quarter teaspoon each)

–banana peppers (bottled, half a dozen, plus 2 tablespoons of liquid)

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

–lime juice (3 squirts, bottled)

–salt and pepper

–olive oil

1 – Place the chicken in a covered baking dish with one-eighth cup of water.  Squirt lime juice on top.  Season with cumin, coriander, salt, pepper, and olive oil.  Sprinkle breadcrumbs lightly on chicken.  Place banana peppers and their liquid on top.

2 – Microwave on high for 8 minutes.  Check a center piece to be sure that the chicken is done.  If not, replace in the microwave for 1 minute more.

3 – Serve the chicken hot.

–chicken inspired by C. Mabry, chef.

Note:  This super – easy chicken takes only 1 to 2 minutes to get ready for the microwave. 

For 4:

–6 chicken tenderloins or breast strips

–cumin, coriander (bottled, one-quarter teaspoon each)

–banana peppers (bottled, half a dozen, plus 2 tablespoons of liquid)

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

–lime juice (3 squirts, bottled)

–salt and pepper

–olive oil

1 – Place the chicken in a covered baking dish with one-eighth cup of water.  Squirt lime juice on top.  Season with cumin, coriander, salt, pepper, and olive oil.  Sprinkle breadcrumbs lightly on chicken.  Place banana peppers and their liquid on top.

2 – Microwave on high for 8 minutes.  Check a center piece to be sure that the chicken is done.  If not, replace in the microwave for 1 minute more.

3 – Serve the chicken hot.

–chicken inspired by C. Mabry, chef.

A Simple Dinner:  CHICKEN TOPPED WITH LEMON SLICES & GLAZED WITH HONEY – TERIYAKI MARINADE SAUCE

For 4:

–6 chicken tenderloins or breast strips

–lemon (chilled, fresh, sliced with a very sharp knife)

–honey (3 tablespoons, bottled)

–teriyaki marinade sauce (one-quarter cup)

–pepper (no salt)

–olive oil

1 – Using a small mixing bowl, place honey and teriyaki marinade, and stir very, very well.  Place the chicken in a covered baking dish.  Season with pepper and olive oil.  Pour the sauce over the chicken.  Place lemon slices on top.  Finish with a few drops of olive oil.

2 – Serve the chicken hot, with sauce.

–recipe original.

BASIL CHICKEN SPRINKLED WITH BREADCRUMBS & IN BROTH AND ACCOMPANIED BY COLD BASIL PESTO SALSA WITH FRESH TOMATO – CHOPPED ONION – PARSLEY – EXTRA VIRGIN OLIVE OIL

For 4:

–6 chicken tenderloins or breast strips

–basil (bottled, 1 tablespoon)

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

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

–olive oil

–basil pesto (bottled, 2 tablespoons)

–tomato (fresh, 1, medium, chopped)

–onion (one-half, small, chopped)

–parsley (fresh, 1 handful, chopped)

–extra virgin olive oil (2 tablespoons)

–salt and pepper

–extra virgin olive oil

1 – Place the chicken in a covered baking dish with the broth.  Season with salt, pepper, and olive.  Sprinkle breadcrumbs on top.  Follow with basil on top.  Set aside.

2 – Place the basil pesto, tomato, onion, parsley, and extra virgin olive oil in a small mixing bowl.  Season with salt and pepper (to taste).  Stir well.  Keep in the refrigerator until time for dinner.

3 – Microwave the chicken for 8 minutes on high.

4 – Serve the chicken hot, with the pesto salsa beside it on the plate.

–recipes original.

GARLIC – HERB CHICKEN TENDERS WITH SHREDDED CARROTS – GREEN ONIONS – MUSHROOMS IN WHITE WINE – BROTH SAUCE AND A SIDE OF CORNBREAD DRESSING WITH GREEN ONIONS – MUSHROOMS – PARSLEY – WALNUTS

For 4:

–6 chicken tenderloins or breast strips

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

–shredded carrots (1 handful)

–green onions (4 stalks, chopped, divided)

–mushrooms (baby bellas, 2 handfuls, divided)

–white wine (one-eighth cup)

–chicken broth (non-fat, low sodium, one-eighth cup; 1 cup more for dressing)

–salt and pepper

–olive oil

–cornbread stuffing (I used Pepperidge Farm herb, 1 cup)s

–parsley (fresh, 1 handful, chopped)

–walnuts (toasted, 1 small handful, broken into small pieces)

1 – Place the chicken in a covered baking dish with the white wine and chicken broth.  Season the chicken with salt and pepper.  Add carrots, green onions, and mushrooms on top of the chicken.  Sprinkle with garlic – herb breadcrumbs.  Finish with a few drops of olive oil.

2 – Microwave the chicken for 8 and one-half minutes on high.

3 – Place chicken broth (1 cup) in a covered baking dish.  Add 1 chopped green onion, parsley, walnuts, and 1 handful of baby bellas to the broth.  Microwave on high for 3 minutes.  Add 1 cup cornbread stuffing to the dish.  Stir.  Microwave for 2 minutes more.

3 – Serve the chicken and vegetables hot, with the stuffing/dressing.

–chicken and vegetables original; dressing adapted from To the Taste of a King (New Orleans Colonial Dames cookbook from the fifties).

A Simple Dinner:  CHICKEN WITH PAPRIKA – CUMIN – TURMERIC IN LIME JUICE

–6 chicken tenderloins or breast strips

–paprika (one-quarter teaspoon)

–cumin (one-half teaspoon)

–turmeric (one-half teaspoon)

–lime juice (one-eighth cup, bottled)

–salt and pepper

–olive oil

1 – Place the chicken in a covered baking dish with one-eighth cup of water.  Drench the chicken in lime juice.  Then sprinkle salt, pepper (to taste), cumin, turmeric, and paprika on top of the chicken.  Season with a few drops of olive oil.

2 – Microwave on high for 8 minutes.

3 – Serve the chicken hot.

–chicken adapted from the bon appetit web site.

CHICKEN SPRINKLED WITH GARLIC – HERB BREADCRUMBS IN BROTH AND SERVED WITH A CHILLED GREEN DIPPING SAUCE OF PARSLEY – CILANTRO – OREGANO – WHITE WINE – CAYENNE – EXTRA VIRGIN OLIVE OIL

–6 chicken tenderloins or breast strips

–garlic – herb breadcrumbs (one-third cup)

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

–parsley (fresh, 1 handful, chopped)

–cilantro (fresh, one-half handful, chopped)

–oregano (dried, 1 teaspoon)

–white wine (1 tablespoon)

–cayenne pepper (one-quarter teaspoon)

–salt and pepper

–extra virgin olive oil (one-fourth cup, for dipping sauce)

1 – Place the parsley, cilantro, oregano, white wine, cayenne pepper, and extra virgin olive oil in a food processor.  Add salt and pepper to taste.  Pulse until smooth.  Keep in refrigerator until time for dinner.

2 – Place the chicken in a covered baking dish with broth.  Season with salt, pepper, olive oil, and a very light sprinkle of garlic-herb breadcrumbs.  Microwave on high for 8 and one-half minutes.  When finished, cut into one of the inner pieces to check for doneness.  If not done, microwave on high for 1 minute more.

3 – Serve the chicken hot, with the dipping sauce on the side.

–dipping sauce adapted from Real Simple magazine.

COMFORT CHICKEN ROLLED IN BREADCRUMBS WITH FAUX BACON – MINCED GARLIC – ROSEMARY – BAY LEAVES – SLICED ONION IN WHITE WINE – BROTH SAUCEF

For 4:

–6 chicken tenderloins or breast strips

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

–Bac’n pieces (soy bacon, 1 tablespoon)

–minced garlic (1 tablespoon, in a jar)

–rosemary (dried, 1 teaspoon)

–bay leaves (dried, 2)

–sliced onion (one-half, medium)

–white wine (one-fourth cup)

–chicken broth (one-fourth cup)

–salt and pepper

–olive oil

1 – Place white wine and chicken broth in a covered baking dish.  Add sliced onion, minced garlic, and a few drops of olive oil.  Stir well.  Microwave on high for 3 minutes.

2 – Place the chicken in a plastic bag.  Season with salt, pepper, and olive oil.  Add breadcrumbs.  Shake well.  Place the chicken in the sauce.  Season with rosemary, bay leaves, and Bac’n pieces.  Finish with a few drops of olive oil.

3 – Microwave on high for 8 and one-half minutes.  Test a center piece to be sure that the chicken is done.  If not, return to the microwave for 1 minute more on high.

4 – Serve the chicken and sauce hot.

–chicken adapted from bon appetit web site.

SWEET ORANGE CHICKEN WITH GREEN ONIONS – CAYENNE – GINGER – MINCED GARLIC – ORANGE ZEST & IN APPLE JUICE – TERIYAKI – WHITE WINE SAUCE

Note:  The original recipe called for orange juice rather than apple juice.

For 4:

–6 chicken tenderloins or breast strips

–sugar (1 teaspoon)

–green onions (2 stalks, chopped)

–cayenne pepper (one-quarter teaspoon)

–ginger (one-half teaspoon)

–minced garlic (in a jar, 1 tablespoon)

–orange zest (1 generous teaspoon)

–apple juice (one-quarter cup, bottled)

–teriyaki marinade & sauce (3 tablespoons, bottled)

–white wine (3 tablespoons)

–pepper (no salt)

–olive oil

1 – Place the chicken in a covered baking dish.  Add the apple juice, teriyaki marinade sauce, and white wine.  Season with sugar, pepper, orange zest (generously), minced garlic, cayenne pepper, ginger.  Place green onions on top.  Finish with a few drops of olive oil.

2 – Microwave on high for 9 minutes.  Check a center piece for doneness.   If not done, microwave on high for 2 minute more.

2 – Serve the chicken and sauce hot.

–chicken inspired by the Panda web site.

SESAME CHICKEN & SHREDDED CARROTS WITH SOY SAUCE – SRIRACHA – WHITE VINEGAR – SUGAR & TOPPED WITH GREEN ONIONS

Note:  The original recipe used 2 tablespoons of Sriracha sauce, for a spicier taste.

For 4:

–6 chicken tenderloins or breast strips

–sesame seeds (toasted, 1 tablespoon)

–shredded carrots (1 handful)

–soy sauce (3 tablespoons)

–Sriracha sauce (1 tablespoon)

–white vinegar (distilled, 2 tablespoons)

–sugar (1 tablespoon)

–green onions (2 stalks, chopped)

–pepper (no salt)

–olive oil

1 – Place the soy sauce, Sriracha sauce, white vinegar, and sugar in  small mixing bowl.  Stir well.  Set aside.

2 – Place the chicken in a covered baking dish.  Season with pepper.  Place the shredded carrots on top.  Pour the sauce in.  Sprinkle green onions on top.  Season with olive oil.  Sprinkle sesame seeds to finish.

3 – Microwave on high for 9 minutes.

4 – Serve the chicken and sauce hot.

–chicken inspired by the bon appetite web site.

CREOLE COD ROLLED IN BREADCRUMBS TOPPED WITH MUSHROOMS & GREEN ONIONS IN A WHITE WINE – GARLIC SAUCE ATOP JASMINE RICE

For 4:

–cod (size of 4 decks of cards, 1 pound)

–Creole seasoning (1 teaspoon, boxed)

–breadcrumbs (plain, boxed, one-half cup approximate)

–mushrooms (baby bellas, 6 to 8, chopped, fresh)

–green onions (2 stalks, chopped)

–white wine (one-quarter cup)

–minced garlic (in a jar, 1 tablespoon)

–pepper (no salt)

–olive oil

1 – Place the white wine and garlic with a few drops of olive oil in a covered baking dish.  Microwave on high for 2 minutes. 

2 – Place the cod in a large plastic bag.  Season with Creole spice and pepper.  Add olive oil and spread over the cod by manipulating the plastic bag.  Pour in plain breadcrumbs.  Shake well.

3 – Place the cod in the sauce.  Top with chopped mushrooms and chopped green onions.  Finish with a few drops of olive oil.

4 – Serve the cod with sauce atop jasmine rice (follow instructions for microwaving on the package of rice; these vary).

–cod adapted from a redfish recipe in the Commander’s Palace restaurant cookbook, New Orleans.

BAKED CHICKEN WITH BABY BELLA MUSHROOMS – CHOPPED TURKEY – BAY LEAVES – MINCED GARLIC IN BROTH SEASONED WITH MARINARA & WHITE WINE

For 4:

–6 chicken tenderloins or breast strips

–baby bella mushrooms (5 or 6, chopped)

–turkey (sliced luncheon meat; 2 slices, chopped)

–bay leaves (dried, 2)

–minced garlic (in a jar, 1 tablespoon)

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

–marinara sauce (spaghetti sauce, 1 tablespoon)

–white wine (2 tablespoons)

–salt and pepper

–olive oil

1 – Place the chicken broth, marinara sauce, and white wine in a covered baking dish.  Add the minced garlic.  Stir well.  Microwave on high for 2 minutes.

2 – Place the chicken in the sauce.  Season with salt and pepper.  Place bay leaves in the sauce around the chicken.  Place mushrooms and turkey atop the chicken.  Finish with a few drops of olive oil.

3 – Microwave the chicken for 8 and one-half minutes on high.

4 – Serve the chicken hot, with sauce.

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

CHICKEN WITH ROSEMARY – OREGANO – BAY LEAVES – SHREDDED CARROTS – GREEN ONIONS IN RED WINE SEASONED WITH MARINARA

–6 chicken tenderloins or breast strips)

–rosemary, oregano (fresh if possible, 2 tablespoons each fresh; 1 teaspoon each if dried)

–bay leaves (dried, 2)

–shredded carrots (1 handful)

–green onions (2 stalks, chopped)

–red wine (one-quarter cup)

–marinara sauce (spaghetti sauce, 1 tablespoon)

–salt and pepper

–minced garlic (in a jar, optional, 1 tablespoon)

–olive oil

1 – Place the red wine in a covered baking dish.  Stir in the marinara sauce until blended.  Place the chicken in the sauce.  Season with salt, pepper, rosemary, oregano, and garlic (optional).  Sprinkle shredded carrots and green onions on top.  Place bay leaves around the chicken, submerged in the sauce.  Finish with a few drops of olive oil.

2 – Microwave on high for 9 minutes.

3 – Serve the chicken hot, with the sauce, atop quinoa, couscous, pasta, or rice (recipes, see the search box on this blog).

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

A Simple Dinner:  CHICKEN SEASONED WITH GINGER & TOPPED WITH PARSLEY & GREEN ONIONS IN A TERIYAKI MARINADE

–6 chicken tenderloins or breast strips

–ginger (bottled, 1 teaspoon dry)

–parsley (fresh if possible, 1 handful, chopped)

–green onions (2 stalks, chopped)

–teriyaki marinade (bottled, one-quarter cup)

–salt and pepper

–olive oil

1 – Place the chicken in a covered baking dish with the teriyaki marinade.  Season the chicken with salt, pepper, and ginger.  Top with parsley and green onions.  Finish with a few drops of olive oil.

2 – Microwave the chicken for 8 minutes on high.

3 – Serve the chicken hot.

–recipe original.

CHICKEN SPRINKLED WITH BREADCRUMBS & PARSLEY IN BROTH WITH A RAW CHILLED SAUCE OF PUREED BANANA PEPPERS – MINCED GARLIC – EXTRA VIRGIN OLIVE OIL

–6 chicken tenderloins or breast strips

–breadcrumbs (plain, boxed)

–parsley (fresh if possible, 2 chopped tablespoons fresh OR 1 teaspoon dried)

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

–banana peppers (3 fresh, sliced)

–minced garlic (in a jar, 1 tablespoon)

–extra virgin olive oil (2 tablespoons)

–salt and pepper

–olive oil

1 – Slice the banana peppers and place in a food processor.  Add 1 tablespoon of minced garlic and 2 tablespoons of extra virgin olive oil.  Pulse until smooth.  Set aside.

2 – Place the chicken in a covered baking dish with the chicken broth. Season with salt and pepper.  Sprinkle lightly with breadcrumbs and the chopped parsley.  Finish with a few drops of olive oil.  Microwave on high for 8 minutes.

3 – Serve the chicken hot, with the chilled pepper sauce on the side.

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

LEMON CHICKEN TENDERS SPRINKLED WITH GARLIC – HERB BREADCRUMBS – SLICED ALMONDS – GREEN ONIONS IN BROTH

–6 chicken tenderloins or breast strips

–lemon juice (1 squirt)

–garlic – herb breadcrumbs

–sliced almonds (one-third small package)

–green onions (2 stalks, chopped)

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

–salt and pepper

–olive oil

1 – Place the chicken in a covered baking dish with the chicken broth.  Sprinkle lightly with garlic – herb breadcrumbs.   Drench in lemon juice.  Season, to taste, with salt and pepper.  Sprinkle chopped green onion and almonds on top.  Finish with a few drops of olive oil.  Microwave on high for 8 minutes.

2 – Serve the chicken hot.

–recipe original.

CHICKEN ROLLED IN GARLIC – HERB BREADCRUMBS & TOPPED WITH MUSHROOMS – GREEN ONIONS – MINCED GARLIC IN SHERRY SAUCE

For 4:

–6 chicken tenderloins or breast strips

–garlic – herb breadcrumbs (one-third cup)

–mushrooms (baby bellas, sliced, 1 handful)

–green onions (3 stalks, chopped)

–minced garlic (in a jar, 1 tablespoon)

–sherry (one-fourth cup)

–salt and pepper

–olive oil

1 – Place the chicken in a plastic bag.  Season with salt, pepper, and several drops of olive oil.  Massage the bag so that olive oil covers the chicken.  Pour in the breadcrumbs.  Shake well.  Place the breaded chicken in a covered baking dish.

2 – Top the chicken with sliced mushrooms and green onion.  Drop the garlic in various places on the chicken.  Drench the chicken with sherry, being careful to cover all.

3 – Microwave on high for 8 minutes.  When finished, test a center piece of chicken to be sure that it is done.  If not, replace in the microwave for a minute or two longer.

4 – Serve the chicken hot.

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

CHICKEN & CORNBREAD DRESSING WITH MOLASSES – GREEN ONIONS – PAPRIKA – GARLIC – NUTMEG – CAYENNE IN MILD LIME JUICE SAUCE  

For 4:

–6 chicken tenderloins or breast strips

–cornbread stuffing (2 cups; I used Pepperidge Farm)

–chicken broth (boxed, non-fat, low sodium)

–molasses (3 tablespoons)

–green onions (3 stalks, diced)

–paprika (one-half teaspoon, bottled)

–minced garlic (in a jar, 1 tablespoon)

–nutmeg (bottled, one-eighth teaspoon)

–cayenne pepper (bottled, one-fourth teaspoon)

–lime juice (bottled)

–salt and pepper

–olive oil

1 – Place the stuffing in a covered baking dish.  Add chicken broth to one-half the height of the stuffing.  Season with olive oil.  Stir well.  Set aside.

2 – Place the chicken in a covered baking dish with one-fourth cup water.  Drench in lime juice.  Season with salt, pepper (to taste), paprika, nutmeg, and cayenne pepper.  Spread the minced garlic on top.  Then pour molasses on top.  Sprinkle with green onions.  Finish with a few drops of olive oil.

3 – Microwave the stuffing/dressing on high for 3 minutes.

4 – Microwave the chicken for 8 minutes on high.

5 – Serve the chicken, hot, atop the dressing.

–chicken adapted from Real Simple magazine.

A Simple Dinner:  PARSLEYED CHICKEN IN A SWEET ORANGE MARMALADE – WHITE WINE SAUCE ATOP GARLIC BOWTIE PASTA

For 4:

–6 chicken tenderloins or breast strips

–parsley (fresh, 2 tablespoons chopped; or 1 tablespoon dry)

–sweet orange marmalade (bottled, 3 heaping tablespoons)

–white wine (cooking wine is fine; one-fourth cup)

–salt and pepper

–bowtie pasta (or penne pasta, boxed, 1 and one-half cups, dry)

–minced garlic (in a jar, 1 tablespoon)

–olive oil

1 – Place pasta in an uncovered baking dish.  Add garlic and one-half teaspoon of salt.  Just cover the pasta with water.  Stir.  Microwave on high for 6 minutes; then microwave on 50 percent power for 8 minutes.  When finished, cover to preserve warmth.  Drain just before serving.

2 – In a small mixing bowl, place the marmalade.  Slowly add the white wine, stirring vigorously.  Set aside.

3 – Place the chicken in a covered baking dish.  Season with salt and pepper.  Pour the marmalade/wine sauce on top.  Season with olive oil (to taste).  Sprinkle parsley on top.

4 – Microwave the chicken for 8 minutes on high.

5 – Serve the chicken and sauce, hot, atop the pasta.

–recipe original.

A Simple Dinner:  TANGY CHICKEN WITH SWEET ONION & RUSSIAN SAUCE SPRINKLED WITH DRIED CRANBERRIES

For 4:

–6 chicken tenderloins or breast strips

–sweet onion salad dressing (bottled, one-third cup)

–Russian salad dressing (or Catalina; bottled, one-third cup)

–dried cranberries (packaged, 1 handful)

–salt and pepper

–olive oil

1 – Place one-third cup of Russian or Catalina salad dressing in a covered baking dish.  Add one-third cup of sweet onion salad dressing.  Sprinkle with several drops of olive oil.  Stir thoroughly.  Nestle the chicken in the sauce.  Season with salt and pepper.  Sprinkle 1 handful of dried cranberries on top.

2 – Microwave on high for 8 and one-half minutes.  When finished, test a center piece of chicken for doneness; if not cooked, replace in the microwave for 1 minute more.

3 – Serve the chicken and sauce hot.

–chicken and sauce inspired by the food.com web site.

GINGER CHICKEN WITH MINCED GARLIC & VIDALIA ONION IN TERIYAKI MARINADE

For 4:

–6 chicken tenderloins or breast strips

–ginger (bottled)

–minced garlic (in a jar)

–Vidalia onion (one-half, medium, sliced)

–teriyaki marinade

–pepper

–olive oil

1 – Slice one-half Vidalia (or sweet) onion, and place in a covered baking dish with a little teriyaki marinade.  Season with pepper, ginger, and olive oil.  Microwave on high for 3 minutes.

2 – Place the chicken in the teriyaki marinade.  Season with pepper, ginger, and olive oil.  Spread minced garlic, 1 tablespoon, atop the chicken.  Microwave on high for 8 minutes.  When finished, test a center piece of chicken for doneness; if not cooked, microwave for 1 minute more.

3 – Serve the chicken, marinade, and onions hot, atop jasmine rice (recipe, see the search box on this blog).

–recipe original.

FRESH ROSEMARY – MINCED GARLIC CHICKEN IN WHITE WINE SAUCE WITH A SIDE OF CORNBREAD DRESSING SEASONED WITH DRIED CRANBERRIES – MUSHROOMS – ONION – TOASTED WALNUTS

–6 chicken tenderloins or breast strips

–rosemary (fresh; 3 sprigs)

–minced garlic (in a jar)

–white wine

–salt and pepper

–olive oil

–cornbread dressing (I used Pepperidge Farm herb cornbread)

–dried cranberries (packaged, 1 handful)

–mushrooms (baby bellas, 4, diced)

–onion (one-fourth, large onion, sliced)

–toasted walnuts (1 handful; cook one-half large package of walnuts for 2 minutes in the microwave on high; stir; then microwave for 2 minutes more; be careful not to burn)

–chicken broth (non-fat, low sodium)

1 – Place the chicken in a covered baking dish with a little white wine.  Drop minced garlic on top of each piece, and then spread across the pieces.  Season with salt, pepper, fresh rosemary, and olive oil.  Set aside.

2 – Finely chop 4 baby bella mushrooms and one-fourth large onion.  Place in a covered baking dish with a little chicken broth.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.  Add 1 cup of cornbread stuffing, and 1 handful each of dried cranberries and toasted walnuts.  Add a little more olive oil and a little more chicken broth.  Stir well.  Set aside.

3 – Microwave the chicken for 8 minutes on high.  Then microwave the stuffing for 2 minutes on high.

4 – Serve the chicken hot, atop the cornbread stuffing.

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

CHICKEN WITH ROSEMARY & MINCED GARLIC IN WHITE WINE SAUCE & HOMEMADE DRESSING OF HERBS – DRIED CRANBERRIES – TOASTED WALNUTS – CHOPPED MUSHROOMS – MARJORAM – PARMESAN – SWEET ONION IN CHICKEN BROTH

For 4:

–6 chicken tenderloins or breast strips

–rosemary (1 handful, fresh if possible)

–minced garlic (in a jar)

–white wine

–salt and pepper

–olive oil

–herb dressing (I used Pepperidge Farm herb cornbread stuffing)

–dried cranberries (packaged)

–toasted walnuts (6 halves, finely diced)

–mushrooms (2 or 3 baby bellas, chopped)

–marjoram (bottled)

–Parmesan cheese (shredded)

–sweet onion (one-fourth large onion, finely diced)

–chicken broth (non-fat, low sodium)

1 – Place 1 and one-half cups of ready-prepared herb dressing (stuffing) in a covered baking dish.  Add 1 handful of dried cranberries, a half dozen finely diced toasted walnut halves, 2 or 3 chopped baby bella mushrooms, and one-fourth large chopped sweet onion.  Season with salt, pepper, marjoram, and a sprinkling of Parmesan cheese.  Stir well.  Add a little chicken broth.  Microwave on high for 5 minutes.  When finished, keep covered to preserve warmth.

2 – Place the chicken in a covered baking dish with a little white wine.  Season with salt, pepper, minced garlic (spread over the top), rosemary (fresh if possible), and olive oil.  Microwave on high for 8 minutes.  When finished, check a center piece of doneness.  If still pink, microwave additionally for 1 minute.

3 – Serve the chicken hot, atop the dressing.

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

CHICKEN TENDERLOINS SPRINKLED WITH GARLIC – HERB BREADCRUMBS & SERVED WITH A SIDE OF COLD & SMOOTH NUT SAUCE WITH TOASTED WALNUTS – CILANTRO – LEMON – MINCED GARLIC – EXTRA VIRGIN OLIVE OIL

For 4:

–6 chicken tenderloins or breast strips

–garlic – herb breadcrumbs (boxed)

–toasted walnuts (6 to 8 halves, shelled; microwave on high 1 plate of walnuts for 2 minutes; stir; then microwave for 2 minutes more)

–cilantro (or parsley, 1 handful, fresh)

–lemon juice (bottled)

–minced garlic (1 teaspoon)

–extra virgin olive oil

1 – Place the chicken in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Lightly sprinkle with garlic – herb breadcrumbs.  Microwave on high for 8 minutes.  When finished, check an inside tenderloin for doneness.  If not done, continue microwaving on high for 1 minute more.

2 – In a food processor, place 6 to 8 toasted walnut halves, 1 handful of chopped cilantro (or parsley), 1 squirt of lemon juice, 1 teaspoon of minced garlic, and a few drops of extra virgin olive oil.  Pulse until smooth.  Add a small amount of water to reach desired consistency, and then pulse again.

3 – Serve the chicken hot, with the cold sauce on the side.

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

A Simple Dinner:  HERB CHICKEN WITH GREEN ONIONS & PARSLEY IN WHITE WINE SAUCE

Note:  The secret for this simple dinner is Mrs. Dash.   My husband gave me raves.

–6 chicken tenderloins or breast strips

–Mrs. Dash original (bottled)

–salt and pepper

–olive oil

–green onions (2 stalks, chopped)

–parsley (1 handful, chopped)

–white wine

1 – Place the chicken in a covered baking dish with a little white wine.  Season with salt, pepper, Mrs. Dash original, and olive oil.  Chop 2 stalks of green onions and place on top.  Chop 1 handful of fresh parsley and also place on top.  Microwave on high for 8 and one-half minutes.  When finished, cut into one of the center chicken pieces to test doneness.  If not cooked, microwave for 1 minute more.

2 – Serve the chicken hot.

–recipe original.

CHICKEN WITH SAUCE OF BLUEBERRIES – MAPLE SYRUP – BALSAMIC VINEGAR – ONION – ROSEMARY – BUTTER – OLIVE OIL ATOP ROSEMARY – OLIVE OIL QUINOA

For 4:

–6 chicken tenderloins or breast strips

–blueberries (fresh, 1 cup)

–maple syrup (one-fourth cup)

–balsamic vinegar (one-fourth cup)

–onion powder (bottled)

–rosemary (fresh if possible)

–Promise margarine (heart-healthy)

–olive oil

–salt and pepper

–rosemary – olive oil quinoa (boxed)

1 – Place 1 cup of fresh blueberries in a covered baking dish.  Add one-fourth cup of both maple syrup and balsamic vinegar.  Season with salt, pepper, onion powder, and rosemary.  Add 1 tablespoon of Promise margarine and a few drops of olive oil.  Microwave on high for 3 minutes. 

2 – Add the chicken to the sauce.  Season with salt, pepper, rosemary, and olive oil.  Microwave on high for 8 minutes.

3 – Serve the chicken hot, atop rosemary – olive oil quinoa (6 minutes on high; 9 minutes on 50 percent power).

–blueberry sauce adapted from Driscoll’s berries web site.

BAKED CHICKEN LIGHTLY SPRINKLED WITH BREADCRUMBS ON A BED OF CARROTS – GREEN ONIONS – MUSHROOMS IN BROTH & WHITE WINE SAUCE ATOP JASMINE RICE

For 4:

–6 chicken tenderloins or breast strips

–breadcrumbs (plain, boxed)

–carrots (2, fresh, sliced on the diagonal)

–green onions (3 stalks, chopped in large pieces)

–mushrooms (baby bellas, 5 or 6, sliced large)

–chicken broth (non-fat, low sodium)

–white wine

–jasmine rice (boxed)

–salt and pepper

–olive oil

1 – Place 1 cup of jasmine rice in a covered baking dish.  Add 1 and three-fourth’s cup of water.  Stir.  Microwave on high for 5 minutes; the microwave on 50 percent power for 10 minutes.  When finished, keep covered to preserve warmth.  (Do not add salt or olive oil.)

2 – Slice 2 carrots on the diagonal, and place in a covered  baking dish with a little chicken broth and a little white wine.  Add 3 chopped green onions and 5 or 6 sliced baby bella mushrooms.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes, longer if you have a large baking dish.  When finished, add the chicken, spacing the pieces apart from each other.  Season the chicken with salt, pepper, and olive oil.  Sprinkle very lightly with plain breadcrumbs.  Microwave on high for 8 minutes.

3 – Serve the chicken and vegetables hot, atop the jasmine rice.

–recipe original.

MAPLE – GLAZED CHICKEN TENDERS WITH SOY SAUCE – LEMON JUICE – MINCED GARLIC – GINGER – BLACK PEPPER – OLIVE OIL

For 4:

–6 chicken tenderloins or breast strips

–maple syrup

–soy sauce

–lemon juice

–minced garlic (in a jar)

–ginger (bottled)

–olive oil

–black pepper

1 – Place the chicken in a plastic bag.  Add to the bag, 3 tablespoons or maple syrup, 3 tablespoons of soy sauce, 1 squirt of lemon juice, 1 tablespoon of minced garlic, a sprinkling of black pepper, and a few drops of olive oil.  Close the bag, and blend the flavors together.  Marinate between 2 and 24 hours. 

2 – Place the chicken in a covered baking dish with the marinade poured over the chicken.  Add a few more drops of olive oil.

3 – Microwave the chicken on high for 8 minutes.

4 – Serve the chicken hot.

–chicken adapted from the food.com web site.