A Simple Dinner:  CHICKEN ALMOND CRUNCH

Children will love this as finger food. . .

For 2:

–4 chicken tenderloins (organic)

–crushed almonds (25 to 50 roasted, salted almonds, ground in a food processor)

–extra virgin olive oil

–salt and pepper

1 – Place the chicken tenders in a plastic bag.  Season with salt and pepper.  Add 3 tablespoons extra virgin olive oil.  Coat the chicken with the olive oil.

2 – Place ground almonds on a large plate.  One by one, press the chicken tenders into the crushed almonds.  Then place in a covered baking dish.  Do not let the chicken tenders touch each other, and do NOT add water.

3 – Microwave for 4 minutes on high.  Chicken will be crispy and slightly overcooked, best for finger food.

4 – Serve the chicken almond crunch hot, but it is also good cold, right out of the refrigerator as leftovers.

–recipe original.

ORGANIC CHICKEN GARLIC – ROSEMARY TOPPED BY GREEN ONIONS WITH BABY DUTCH POTATOES IN A SAUCE OF WHITE WINE & CHICKEN BONE BROTH

Flavorful. . .and quintecential Edward Giobbi. . .

For 2:

–4 organic chicken tenderloins

–minced garlic (bottled, 1 tablespoon)

–rosemary (dried, 1 tablespoon, bottled)

–green onions (fresh, ready-prepared, one-quarter cup; or 3 stalks, chopped)

–baby Dutch potatoes (6 to 8, halved, packaged)

–white wine (one-eighth cup)

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

–salt and pepper

–extra virgin olive oil

1 – Wash and then halve the potatoes.  Place in a large, covered baking dish.  Add white wine and chicken bone broth.  Season with salt, pepper, rosemary, minced garlic, and extra virgin olive oil.  Microwave on high for 8 minutes.

2 – Nestle the chicken tenderloins in the sauce with the potatoes.  Season with salt, pepper, and extra virgin olive oil.  Spoon sauce ove the chicken.  Top with green onions.  Microwave on high for 5 minutes.  When finished, check a center piece for doneness.  If not cooked, return to the microwave for 1 minute more.

3 – Serve the chicken and potatoes, with sauce, hot.

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

One-Dish Dinner for 2:  ORGANIC CHICKEN TENDERS WITH BROCCOLI FLORETS & BABY DUTCH POTATOES IN A MINCED GARLIC & SRIRACHA – SPICED SAUCE OF WHITE WINE & CHICKEN BONE BROTH

All-in-one makes for easy cooking and quick clean-up.  Also tasty!

For 2:

–4 chicken tenderloins (organic, if possible)

–broccoli florets (from 2 heads, fresh)

–baby Dutch potatoes (8 to 10 small potatoes, halved)

–minced garlic (1 tablespoon, bottled)

–sriracha sauce (one-quarter cup, bottled)

–white wine (one-eighth cup)

–chicken bone broth (one-quarter cup)

–salt and pepper

–extra virgin olive oil

1 – Cut each potato in half, and place in a large, covered baking dish.  Add white wine and chicken bone broth.  Season with salt, pepper, and extra virgin olive oil.  Microwave on high for 8 minutes.

2 – While potatoes are cooking, cut the florets off 2 heads of broccoli.  Then set aside.

3 – When potatoes have cooked, place the chicken tenders in the middle of the baking dish, each separated from the other.  Add florets around the side.

4 – Season with minced garlic, salt, pepper, and extra virgin olive oil.  Drizzle sriracha sauce over the entire entrée.

5 – Microwave on high for 9 minutes.  When finished, check a center piece of chicken for doneness.  If not cooked, replace in the microwave for 1 additional minute.

6 – Serve the chicken, potatoes, and broccoli hot, spooning the sauce on top.

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

NAPLES – INSPIRED CHICKEN BASIL TOPPED BY PARMESAN CHEESE WITH MINCED GARLIC – CAPERS – GREEN ONIONS ON A BED OF IMPORTED ITALIAN TOMATOES

The South of Italy is known for its emphasis on tomatoes in its cuisine. . .

For 2:

–3 chicken tenderloins

–basil (1 tablespoon, bottled)

–Parmesan cheese (shredded, one-quarter cup)

–minced garlic (1 tablespoon, bottled)

–capers (3 tablespoons, bottled)

–green onions (3 stalks, chopped)

–imported Italian tomatoes (one-half package, 1 cup)

–salt and pepper

–extra virgin olive oil

1 – Place the tomatoes in a covered baking dish.  Microwave for 3 minutes.  Nestle the chicken amid the tomatoes.  Season with salt and pepper.  Top the entire dish with basil, minced garlic, capers, and green onions.  Finish with a few drops of olive oil.

2 – 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.

2 – Serve the chicken and tomato sauce hot and on a bed of pasta, if desired.

–recipe original.

A Celebratory Dinner for 2:  PARSLEYED CHICKEN FETA ROLLED IN BUTTERY BREADCRUMBS & PLACED ATOP ROMA BASIL TOMATO – YELLOW ONION – GREEN ONIONS IN A WHITE WINE SAUCE

A delicious and easy way to celebrate. . .

For 2:

–3 organic chicken tenderloins

–feta cheese (crumbled, 3 tablespoons)

–buttery breadcrumbs (one-half cup, crushed buttery crackers)

–Roma tomato (1, fresh, chopped, sprinkled with basil, 1 teaspoon)

–yellow onion (one-half, chopped)

–green onions (3 stalks, chopped)

–white wine (no more than one-eighth cup)

–salt and pepper

–extra virgin olive oil

1 – Place the chopped tomato with basil, chopped yellow onion, chopped green onions, in the white wine sauce.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.

2 – Place 8 to 10 small buttery crackers in a plastic bag.  Seal.  Crush the crackers with the back of an ice cream spoon. In a second plastic bag, place the chicken tenderloins.  Season with salt, pepper, and olive oil.  Pour in the crumbs, and shake well.  Place the chicken atop the hot vegetables.  Sprinkle feta cheese and parsley on top.

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 vegetables hot.

–chicken inspired by C. Mabry, chef.

A Simple Dinner:  GINGERED ORGANIC CHICKEN TENDERS TOPPED WITH FRESH YELLOW & GREEN ONIONS IN A TERIYAKI – BROTH SAUCE

My husband says “this works”. . .

For 4:

–6 chicken tenderloins

–ginger (1 tablespoon, bottled)

–yellow onions (chopped, bought packaged, fresh, 3 tablespoons; or one-half onion)

–green onions (chopped, bought packaged, fresh, 3 tablespoons; or 3 stalks)

–teriyaki sauce (or soy sauce; one-quarter cup, bottled)

–chicken broth (one-quarter cup, bottled)

–salt and pepper

–extra virgin olive oil

1 – Place the chicken in a covered baking dish.  Season with salt, pepper, and ginger.  Add teriyaki sauce and chicken broth.  Top with yellow and green onions.  Finish with a few drops of extra virgin olive oil.

2 – Microwave the chicken on high for 8 minutes.  When finished, check a center piece for doneness.  If not cooked, return to the microwave for 1 minute more.

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

–chicken inspired by C. Mabry, chef.

BUTTERED HERB ORGANIC CHICKEN TENDERS SPRINKLED WITH LEMON JUICE – SEASONED WITH TARRAGON – MARJORAM – THYME – OREGANO – BASIL AND SET IN CRÈME SHERRY SAUCE

Simply sumptuous. . .

For 4:

–6 organic chicken tenders

–lemon juice (3 squirts, bottled)

–tarragon, marjoram, thyme, oregano, basil (or herbs of your choosing; one-half teaspoon each)

–crème sherry sauce (one-third cup, bottled)

–margarine or butter (3 tablespoons, melted–microwave, covered, for 15 seconds; I use Smart Balance heart – healthy margarine)

–salt and pepper (to taste)

1 – Place the chicken in a covered baking dish.  Drench in lemon juice.  Add sherry.  Sprinkle herbs on top.

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

3 – Serve the chicken, with sauce, hot.

–adapted from the recipe of Jane Scholl, Oxford, Mississippi.

ONE-DISH CHICKEN DINNER WITH CAULIFLOWER FLORETS – DICED ITALIAN TOMATOES – SLICED BLACK OLIVES SEASONED WITH ROSEMARY – MINCED GARLIC – FRESH PARSLEY IN WHITE WINE SAUCE

These flavors meld very well. . .

For 4:

–organic chicken tenderloins (6)

–cauliflower florets (from 1 headI)

–diced tomatoes (1 can, do not drain)

–sliced black olives (1 small can, drained)

–rosemary (1 tablespoon)

–minced garlic (bottled, 1 tablespoon)

–fresh parsley (1 handful, chopped)

–white wine (one-half cup)

–salt and pepper

–extra virgin olive oil

1 – Place the cauliflower, tomatoes, black olives, and white wine in a large, covered baking dish.  Season with salt and pepper (to taste), rosemary, minced garlic, and chopped fresh parsley.  Gently fold all together.  Sprinkle with a few drops of olive oil.  Microwave on high for 10 minutes.

2 – Place the chicken on top, partially submerged.  Season with salt, pepper, rosemary, parsley, and olive oil.  Microwave on high for 7 minutes.  When finished check a center piece for doneness.  If not cooked, return to the microwave for 1 minute more.

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

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

CHINESE – STYLE OVEN FRIED SESAME CHICKEN WITH BROCCOLI – CARROTS – GREEN ONIONS IN ORANGE SAUCE / WHITE RICE

Reposted from 2015.   At the time it was the most popular post from this blog—more views and more “likes” than any other. . .

For 4:

–4 chicken tenderloins or breast strips

–orange sauce (I used Panda Express bottled sauce)

–broccoli (one-half stalk, florets only)

–miniature carrots (a dozen)

–green onions (2 stalks)

–plain breadcrumbs (boxed)

–toasted sesame seeds (bottled)

–salt and pepper

–olive oil

–white rice (instant, boxed)

 

1 – Place chicken in a plastic bag, adding olive oil, salt, and pepper.  Coat.  Add one-third cup of breadcrumbs to the chicken.  Shake well.  Place the chicken in a covered baking dish.  Pour orange sauce over the whole.  Sprinkle with sesame seeds.  Set aside.

2 – Measure 1 cup of white rice into a large, wide-mouthed, covered baking dish.  Add 1 cup of water.  Season with 1 teaspoon of salt and a few drops of olive oil.  Microwave on high for 3 minutes.  Let sit for at least 5 minutes.

3 – Cut florets from the broccoli, in bite-sized pieces.  Slice the green onions in one-half inch pieces.  Add broccoli, green onions, and carrots (uncut) to a covered baking dish.  Season with salt, pepper, and olive oil.  Pour a generous amount of orange sauce over the whole.  Microwave on high for 5 minutes. 

4 – Microwave the chicken for 5 minutes.  When finished, cut the chicken into bite-sized pieces.  Add the chicken to the vegetables, and stir well.  Add more sesame seeds on top.

5 – Serve the dinner hot.

–recipes original.

CRUNCHY ORGANIC LEMON CHICKEN SUPREME TOPPED WITH FRESH LEMON – GREEN ONIONS – PARSLEY – SEASONED WITH LEMON ZEST & LEMON JUICE AND ROLLED IN CRUSHED HERB STUFFING

If you like lemon flavor, this is the recipe for you. . .

For 4:

–6 chicken tenderloins (organic)

–lemon (fresh, chilled, sliced)

–green onions (3 stalks, fresh, chopped)

–parsley (fresh, 1 handful, chopped)

–lemon zest (bottled, 1 tablespoon)

–lemon juice (3 squirts, bottled)

–herb stuffing (I used Pepperidge Farm herb, one-half cup)

–salt and pepper

–extra virgin olive oil (organic, bottled)

1 – Place the herb stuffing in a plastic bag.  Seal.  With the back of an ice cream spoon, pound the stuffing into small pieces.

2 – Place the chicken in a separate plastic bag.  Season with salt, pepper, lemon zest, lemon juice, and olive oil.  Shake.  Then pour in the herb stuffing.  Shake well.

3 – Place the breaded chicken in a covered baking dish.  Top with green onions, lemon slices, and parsley.  Finish with just a few drops of olive oil.

4 – Microwave the chicken for 6 minutes on high.  When finished, test a center piece for doneness.  If not cooked, replace in the microwave for 1 minute more.

5 – Serve the chicken hot.

–chicken inspired by C. Mabry, chef.