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.

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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.

PARSLEYED CHICKEN WITH MUSHROOMS & GREEN ONIONS IN SHERRY CREAM SAUCE

For 4:

–6 chicken tenderloins or breast strips

–parsley (fresh)

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

–green onions (3 stalks, chopped)

–sherry (cooking sherry is fine)

–creamer (almond or soy for lactose – free; or dairy)

–salt and pepper

–olive oil

1 – Pour a little sherry and a little creamer in a covered baking dish.  Season lightly with olive oil.  Stir.  Microwave on high for 3 minutes.  When finished, stir the sauce, and then place the chicken in the sauce.  Season with salt and pepper.  Chop 4 or 5 baby bella mushrooms, 3 stalks of green onions, and 1 handful of parsley, and sprinkle atop the chicken.  Finish with a few drops of olive oil.

2 – Microwave on high for 3 minutes; then microwave on 50 percent power for 10 minutes.  (Sauce will bubble up unless cooked on 50 percent power.)

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

–chicken adapted from Rene Verdon’s The White House Chef Cookbook (from the Kennedy administration)>

A Simple Dinner:  HERB CHICKEN WITH SLICED BLACK OLIVES & CAPERS

For 4:

–6 chicken tenderloins or breast strips

–marjoram, thyme

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

–capers (2 tablespoons, bottled)

–salt and pepper

–olive oil

1 – Place the chicken in a covered baking dish with a little water.  Season the chicken with salt, pepper, marjoram, thyme, and olive oil.  Sprinkle 1 small, drained, can of sliced black olives on top.  Add 2 tablespoons of capers.

2 – Microwave the chicken for 8 minutes on high.

3 – Serve the chicken hot.

–recipe original.

CHICKEN WITH MUSHROOMS IN A BRANDY – SHERRY – CREAM SAUCE

–6 chicken tenderloins or breast strips

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

–brandy (buy a small, inexpensive bottle)

–sherry (cooking sherry is fine)

–creamer (almond or soy for lactose – free; or dairy)

–salt and pepper

–olive oil

1 – Slice 5 or 6 baby bella mushrooms, and place in a covered baking dish with a little brandy, sherry, and creamer.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.

2 – Place the chicken amid the sauce, spooning some on top.  Season the chicken with salt, pepper, and olive oil.  Microwave for 8 minutes on high.

3 – Serve the chicken and sauce hot, atop white or brown rice (recipe, see the search box on this blog).

–chicken inspired from a pheasant recipe out of Rene Verdon’s White House Chef Cookbook (from the Kennedy administration).

GARLIC – HERB BREADED CHICKEN & PASTA IN CREAMY MARINARA SAUCE WITH RED WINE – CHOPPED MUSHROOMS – MINCED GARLIC

Note:  The small bit of creamer cuts the sharp flavor of tomato, creating a savory and mild sauce for the chicken and pasta.

For 4:

–6 chicken tenderloins or breast strips

–garlic – herb breadcrumbs (or plain)

–pasta (of your choice, boxed)

–creamer (almond or soy for lactose – free; or dairy)

–marinara sauce (spaghetti sauce; I used Newman’s Own Sockarooni)

–red wine

–mushrooms (4 or 5 baby bellas, chopped)

–minced garlic (in a jar, 1 tablespoon)

–salt and pepper

–olive oil

–Parmesan cheese (shredded)

1 – Place 1 cup of uncooked pasta in a small, uncovered baking dish with water to cover, plus another inch.  Season with salt.  Microwave on high for 6 minutes; then microwave on 50 percent power for 8 minutes.  When finished, cover to preserve warmth.

2 – Place the chicken in a plastic bag.  Season with salt, pepper, and olive oil.  Pour a small amount of garlic – herb breadcrumbs in the plastic bag.  Shake well.  Place the chicken in a covered baking dish.  Microwave on high for 8 minutes.  When finished, keep covered to preserve warmth.

3 – Place one-fourth cup of red wine in a covered baking dish.  Add one-half jar of marinara sauce.  Add 3 tablespoons of almond or soy creamer (or dairy).  Add 1 tablespoon of minced garlic.  Finish with a few drops of olive oil.  Stir well.  Microwave on high for 3 minutes.

4 – Slice the chicken into bite-sized pieces.  Stir into the heated sauce.  Then microwave for 1 minute.

5 – Serve the chicken and sauce, hot, atop the pasta.  Sprinkle with shredded Parmesan cheese.

–recipe original.

CHICKEN TARRAGON WITH CARROTS – GREEN ONIONS – CELERY IN A CREAM SAUCE WITH WHITE WINE

–6 chicken tenderloins or breast strips

–tarragon (fresh if possible)

–carrot chips (fresh, 1 handful)

–green onions (fresh, 4 stalks, chopped)

–celery (fresh, 2 stalks, chopped)

–creamer (almond or soy for lactose-free; or dairy)

–milk (almond for lactose-free; or dairy; soy does not microwave well)

–white wine

–flour (1 tablespoon)

–salt and pepper

–olive oil

1 – Place 1 handful of carrot chips in a covered baking dish.  Add 4 stalks of green onions, chopped; and 2 stalks of celery, chopped.  Season with salt, pepper, tarragon, and olive oil.  Set aside.

2 – In a microwaveable cup, place one-half cup of almond milk (or dairy), one-fourth cup of almond or soy creamer (or dairy), and one-fourth cup of white wine.  Microwave on high for 1 and one-half minutes.  In a second cup, place 1 tablespoon of flour.  When the milk/creamer/wine have heated, very slowly add to the flour, beating vigorously and constantly.  Then pour the sauce over the carrots/green onions/celery.  Stir.  Microwave on high for 4 minutes.

3 – Place the chicken in the sauce with the vegetables.  Season with salt, pepper, tarragon, and olive oil (a few drops only).  Microwave on high for 8 and one-half minutes.

4 – Serve the chicken and sauce hot. 

–chicken inspired by Julia Child’s The French Chef Cookbook.

CREAMED & BRANDIED CHICKEN TENDERLOINS ON SLICED BABY BELLA MUSHROOMS & CARROT CHIPS IN BRANDY – APPLE JUICE – CREAMER SAUCE & TOPPED WITH MINCED GREEN ONIONS

–6 chicken tenderloins (or breast strips)

–mushrooms (4 or 5 baby bellas, sliced)

–carrot chips (packaged, 1 handful)

–brandy (buy a small, inexpensive bottle)

–apple juice

–creamer (almond or soy for lactose-free; or dairy whipping cream)

–green onions (2 stalks, finely chopped)

–salt and pepper

–olive oil

1 – Slice 4 or 5 baby bella mushrooms, and place in a covered baking dish.  Add 1 handful of ready-prepared carrot chips (or 2 peeled carrots, sliced).  Add 3 or 4 tablespoons of brandy, one-fourth cup of apple juice, and one-fourth cup of almond or soy creamer (or dairy).  Season with salt, pepper, and olive oil.  Stir well.  Microwave on high for 4 minutes.

2 – Place the chicken tenderloins in the sauce.  Season with salt, pepper, and olive oil.  Slice 2 stalks of green onions and sprinkle on top of the chicken.  Finish with a few drops of olive oil, if desired.

3 – Microwave on high for 4 minutes; then microwave for 8 minutes on 50 percent power.  Check during cooking to be sure that dish is not bubbling up; if so, take remaining time and double it, then use 50 percent power for the remainder of the cooking.

4 – For testing, cut apart one of the chicken tenderloins from the center of the dish.  If not cooked, replace in the microwave for 2 minutes more on high.

5 – Serve the chicken, vegetables, and sauce hot, atop couscous (my choice), white or brown rice, quinoa, or pasta (recipes, see the search box on this blog).

–chicken adapted from Rene Verdon, White House chef during the Kennedy administration in the sixties, from The White House Chef Cookbook.

CHICKEN ROLLED IN BREADCRUMBS WITH GINGER & TOPPED BY LEMON SLICES IN A SHERRY – LEMON – TERIYAKI MARINADE

–6 chicken tenderloins or breast strips

–breadcrumbs (plain, boxed)

–ginger

–lemon (fresh, 1)

–sherry (cooking sherry is fine)

–lemon juice (bottled)

–teriyaki marinade (bottled)

–salt and pepper

–olive oil

1 – Place the chicken in a plastic bag.  Season with salt, pepper, and olive oil.  Pour in a small amount of breadcrumbs.  Shake well.  Then place in a covered baking dish with a little sherry and a little teriyaki marinade.  Drench the chicken in lemon juice.  Sprinkle ginger on top.

2 – With a very sharp knife, slice a lemon.  Place the lemon slices atop the chicken.  If desired, add a few drops of olive oil.

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

–chicken inspired by John and Jacqueline Kennedy’s chef, Rene Verdon, from his book, The White House Chef Cookbook.

A Simple Dinner:  LEMON – OREGANO CHICKEN ROLLED IN GARLIC – HERB BREADCRUMBS

Note:  This is an easy variation on traditional Grecian chicken.

For 4:

–6 chicken tenderloins or breast strips

–garlic – herb breadcrumbs (boxed)

–lemon (1, fresh, sliced)

–oregano (bottled or fresh)

–salt and pepper

–olive oil

1 – Place the chicken in a plastic bag.  Season with salt, pepper, and olive oil.  Pour in garlic – herb breadcrumbs.  Shake well.  Place in a covered baking dish (no water).

2 – Season the chicken with oregano.

3 – With a very sharp knife, slice a lemon.  Place the slices atop the chicken.  Then add a few more drops of olive oil (if desired).

4 – Microwave on high for 8 minutes.  When finished, cut into one piece of chicken near the center of the dish to test doneness.  If not done, replace in microwave for 1 and one-half minutes (approximate).

–variation original, based on traditional Grecian recipes.

SOUTHWEST CHICKEN ALMANDINE WITH CORIANDER – CUMIN – CAYENNE IN CREAM SAUCE ATOP BROWN RICE

For 4:

–6 chicken tenderloins or breast strips

–sliced almonds (one-half small package)

–coriander, cumin, cayenne (bottled)

–almond creamer (or dairy or soy)

–salt and pepper

–olive oil

1 – Place a small amount of almond (or dairy or soy) creamer in a covered baking dish.  Microwave on high for 2 minutes.

2 – Place the chicken in the creamer.  Season with salt, pepper, coriander, cumin, cayenne, and olive oil.  Sprinkle one-half small package of sliced almonds on top of the chicken.

3 – Microwave on high for 5 minutes; then microwave for 5 minutes on 50 percent power (to prevent creamer from bubbling out of the dish).

4 – Serve the chicken and sauce hot, atop brown rice (place two-thirds cup of brown rice and two-thirds cup of water, with salt and olive oil, in a covered dish and microwave for 5 minutes)

–recipe original.

CHICKEN FRANCAISE ROLLED IN BREADCRUMBS & TOPPED WITH MUSHROOMS – GREEN ONIONS – THYME – GARLIC – PARSLEY IN RED WINE & BRANDY SAUCE

Note:  Chopped ham slices can be added to this recipe.

For 4:

–6 chicken tenderloins or breast strips

–breadcrumbs (boxed, plain)

–mushrooms (baby bellas, 5 or 6, chopped fine)

–green onions (3 stalks, chopped)

–thyme

–garlic (minced, in a jar)

–parsley (fresh, chopped)

–red wine

–brandy (buy a small, inexpensive bottle)

–salt and pepper

–olive oil

1 – Place the chicken in a plastic bag.  Season with salt, pepper, thyme, minced garlic, and olive oil.  Add breadcrumbs and shake well.  Then place the breaded chicken in a covered baking dish with a little red wine and 3 tablespoons of brandy.

2 –  Chop 5 or 6 baby bella mushrooms, and sprinkle on top of the chicken.  Chop 3 stalks of green onions and sprinkle on top, also.  Chop 1 handful of chopped fresh parsley and place on top.  Finish with a few drops of olive oil.

3 – Microwave the chicken for 9 minutes on high.

4 – Serve the chicken hot.

–chicken adapted from Rene Verdon’s The White House Chef Cookbook.

A Simple Dinner:  CHICKEN MANDARIN WITH LEMON JUICE – HONEY – GINGER IN BRANDY – BROTH – SOY SAUCE

For 4:

–6 chicken tenderloins or breast strips

–lemon juice

–honey

–ginger (ground, bottled)

–brandy (buy an inexpensive, small bottle)

–chicken broth (non-fat, low sodium)

–soy sauce

–salt and pepper

–olive oil

1 – Place the chicken in a covered baking dish with a little brandy (3 tablespoons), chicken broth, and soy sauce.  Drench the chicken in lemon juice.  Season with salt, pepper, and ginger.  Drizzle honey on top.  Finish with a few drops of olive oil.

2 – Serve the chicken and sauce hot, atop white rice (preferably jasmine).

–chicken adapted from Rene Verdon’s The White House Chef Cookbook.

CHICKEN TARRAGON ROLLED IN BREADCRUMBS WITH THYME & BAY LEAVES TOPPED WITH PARSLEY & GREEN ONIONS IN A WHITE WINE – BROTH SAUCE AND ACCOMPANYING CREAM SAUCE

Note:  A favorite chicken dish of the Kennedys in their family dining, and often served at important White House functions.

For 4:

–6 chicken tenderloins or breast strips

–breadcrumbs (boxed)

–tarragon, thyme, bay leaves (2)

–parsley (fresh, 1 handful)

–green onions (fresh, chopped, 2 stalks)

–white wine

–chicken broth (non-fat, low sodium)

–soy creamer (or dairy creamer)

–salt and pepper

–olive oil (the chef used butter)

1 – Place the chicken in a plastic bag.  Season with salt, pepper, and olive oil.  Pour in breadcrumbs.  Shake well.  Then place the chicken in a covered baking dish with enough white wine and chicken broth to form a sauce after cooking.  Season the chicken with tarragon, just a little thyme, and 2 bay leaves.  Top with chopped parsley and chopped green onions (2 stalks).  Add a drop or two of additional olive oil, if desired.

2 – Microwave on high for 8 minutes. 

3 – Place one-fourth cup of soy creamer (or dairy creamer) in a small, microwaveable bowl.  Microwave on high for 1 minute.  (Be careful that it doesn’t bubble up.)

4 – Serve the chicken atop quinoa, rice, couscous, or pasta, with the creamer as an accompanying sauce to be added at the table.

–chicken adapted from Rene Verdon’s The White House Chef Cookbook.

CHICKEN ROLLED IN BREADCRUMBS & TOPPED WITH LEMON SLICES – PARSLEY IN BROTH

For 4:

–6 chicken tenderloins or breast strips

–breadcrumbs (plain, boxed)

–lemon (fresh, 1)

–parsley (fresh, 1 handful)

–salt and pepper

–olive oil

–chicken broth (non-fat, low sodium1

 

1 – Place the chicken in a plastic bag.  Season with salt, pepper, and olive oil.  Pour in breadcrumbs and shake.  Then place the breaded chicken in a covered baking dish with a little chicken broth.  Top with chopped parsley.

2 – With a very sharp knife, slice the lemon.  Place atop the chicken.  Then add a very few drops of olive oil.

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

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

–chicken adapted from The White House Chef Cookbook (from the Kennedy era).

A Simple Dinner:  BAKED CHICKEN WITH CREAMY TURMERIC – MARINARA SAUCE

–6 chicken tenderloins or breast strips

–soy creamer (or dairy)

–turmeric (bottled)

–marinara sauce (I used Newman’s Own cabernet marinara)

–salt and pepper

–olive oil

1 – Place a small amount of soy creamer in a covered baking dish.  Add 3 tablespoons of marinara sauce.  Season with salt, pepper, turmeric, and olive oil.  Microwave on high for 3 minutes.

2 – Nestle the chicken in the sauce.  Microwave on high for 8 minutes.

3 – Serve the chicken hot, atop jasmine rice (1 cup of rice, 1 and three-fourths cup water; microwave 5 minutes on high; 10 minutes on 50 percent power).

–chicken adapted from The White House Chef Cookbook (French chef from the Kennedy administration).

A Simple Dinner:  CHICKEN WITH SLIVERED ALMONDS & PARSLEY IN WHITE WINE SAUCE

For 4:

–6 chicken tenderloins or breast strips

–slivered almonds (one-half small package)

–parsley (1 handful, chopped, fresh)

–white wine

–salt and pepper

–olive oil

1 – Place the chicken in a covered baking dish with a little white wine.  Season with salt and pepper.  Sprinkle one-half package of slivered almonds on top.  Then sprinkle with 1 chopped handful of parsley.  Finish with a few drops of olive oil. 

2 – Microwave on high for 8 minutes.

3 – Serve the chicken hot.

–chicken adapted from The White House Chef Cookbook (cookbook from the time of John and Jacqueline Kennedy).

CHICKEN PARMESAN WITH FRESH TOMATO IN HOMEMADE TOMATO – BASIL PESTO

–6 chicken tenderloins or breast strips

–Parmesan cheese (shredded)

–tomato (medium, fresh, chopped)

–salt and pepper

–olive oil

Pesto sauce:

–tomato (medium, fresh, chopped)

–pine nuts (one-half small package)

–basil (1 tablespoon, dried)

–minced garlic (1 tablespoon)

–extra virgin olive oil

–salt and pepper

1 – To make the pesto sauce, place 1 chopped tomato, one-half small package of pine nuts, 1 tablespoon of basil, 1 tablespoon of minced garlic, and salt, pepper, and olive oil to taste, in a food processor.  Pulse until smooth.  Place in the refrigerator until time to cook dinner.

2 – Chop 1 tomato and place in a covered baking dish with the pesto.  Stir well.  Microwave on high for 3 minutes.  Then nestle the chicken amid the tomato and pesto.  Season with salt, pepper, and olive oil.  Sprinkle, generously, Parmesan cheese on top.

3 – Microwave for 9 minutes on high.

4 – Serve the chicken and sauce atop pasta (submerge 1 cup pasta in salted water; microwave on high for 6 minutes; then on 50 percent power for 8 minutes; drain).

–chicken adapted from food.com web site.

THYME & ROSEMARY CHICKEN ROLLED IN BREADCRUMBS & ON A BED OF CHOPPED TOMATO – GREEN ONIONS – GREEN PEAS – MUSHROOMS IN SHERRY – WHITE WINE SAUCE

For 4:

–6 chicken tenderloins or breast strips

–thyme, rosemary

–breadcrumbs (plain, boxed)

–tomato (fresh, medium, chopped)

–green onions (4, fresh, chopped)

–green peas (frozen, half a package)

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

–sherry (cooking sherry is fine)

–white wine

–salt and pepper

–olive oil

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

2 – Chop 1 medium tomato and 4 green onions, and place in a covered baking dish.  Slice 5 or 6 baby bella mushrooms, and place in the dish.  Add one-half package of green peas.  Season with salt, pepper, thyme, rosemary, and olive oil.  Add 3 tablespoons of sherry, and a small amount of white wine.  Stir very gently.  Microwave on high for 5 minutes.

3 – Place the chicken atop the vegetables.  Add a few more drops of olive oil, if desired.  Microwave on high for 9 minutes.

4 – Serve the chicken and vegetables hot, if desired atop couscous, pasta, or rice (recipes, see the search box on this blog).

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

CHICKEN ROLLED IN BREADCRUMBS WITH MUSHROOMS AND GREEN ONIONS IN RED WINE SAUCE

For 4:

–6 chicken tenderloins or breast strips

–breadcrumbs (plain, boxed)

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

–green onions (4, chopped, fresh)

–red wine

–salt and pepper

–olive oil

1 – Place chicken in a plastic bag.  Season with salt, pepper, and olive oil.  Add breadcrumbs.  Shake well.  Place in a covered baking dish with a little red wine.

2 – Finely slice 5 or 6 baby bella mushrooms and 4 green onions.  Place atop the chicken.  Microwave on high for 8 minutes.

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

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