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

Oregano gives an extra boost to the veggies. . .

For 2:

–3 chicken tenderloins (organic)

–oregano (1 teaspoon, dried, bottled)

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

–sliced banana peppers (bottled, 3 tablespoons)

–fresh grape tomatoes (6 to 8, halved)

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

–salt and pepper

–extra virgin olive oil

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

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

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

4 – Serve the chicken and vegetables hot.

–recipe original.

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

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

For 2:

–3 chicken tenderloins

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

–basil and oregano (1 teaspoon each)

–tomatoes (diced, one-half can)

–minced garlic (bottled, 1 tablespoon)

–onion (one-quarter cup, chopped)

black olives (half a small can, drained)

–red wine (one-eighth cup)

–salt and pepper

–extra virgin olive oil

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

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

3 – Serve the chicken dish hot.

–recipe original.

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

Simply layer, microwave, and enjoy. . .

For 4 small appetites:

–3 chicken tenderloins

–rice (cooked, three-fourth’s cup)

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

–English peas (one-half cup, frozen)

–chopped onion (one-quarter cup, chopped)

–salt and pepper

–extra virgin olive oil

–parsley (dried, 1 teaspoon)

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

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

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

3 – Serve the chicken and vegetables hot.

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

HERB CHICKEN FETA WITH ROSEMARY – THYME – MINT – MINCED GARLIC – TOPPED WITH FETA CHEESE AND IN RED WINE SAUCE

If fresh food is not possible, canned chicken will work quite well with plenty of herbs and the cheese of your choice sprinkled on top. . .

For 2:

–3 chicken tenderloins (or canned chicken, drained; microwave only briefly, about 1 minute)

–rosemary, thyme, mint (dried, bottled, one-half teaspoon each)

–feta cheese (or any cheese you have on hand, 3 tablespoons)

–minced garlic (bottled, 1 tablespoon; or garlic salt, 1 teaspoon)

–red wine (one-eighth cup)

–salt and pepper

–extra virgin olive oil

1 – Place the chicken in a covered baking dish.  Add red wine, sprinkled atop the chicken as you pour.  Top the chicken with rosemary, thyme, mint, feta cheese, minced garlic, salt, pepper, and extra virgin olive oil.

2 – 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.

3 – Serve the chicken hot.

–recipe original.

A Simple Dinner: CHICKEN CUMIN – CORIANDER TOPPED BY BANANA PEPPERS & BREADCRUMBS AND SPRINKLED WITH LIME JUICE

Note:  During this very difficult time in our world, I am going to start re-posting easy, simple dinners with ingredients that we all likely keep on hand.  Also, read the list of ingredients for my suggested substitutions.  My best wishes to all of you.

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

For 4:

–6 chicken tenderloins or breast strips (or substitute canned chicken; drain first)

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

–banana peppers (bottled, half a dozen, plus 2 tablespoons of liquid) or substitute any spicy ingredient (cayenne pepper, one-quarter teaspoon; sriracha sauce, 1 tablespoon; or dill pickle, 1, chopped)

–breadcrumbs (boxed, one-quarter cup, plain) or substitute broken bits of loaf bread

–lime juice (3 squirts, bottled) or substitute lemon juice or leave this out entirely as optional

–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.

 

DECONSTRUCTED CHICKEN SPAGHETTI WITH ITALIAN TOMATO SAUCE – CHOPPED WHITE MUSHROOMS – CHOPPED GREEN ONIONS – PARMESAN CHEESE AND A LITTLE RED WINE ATOP ROTINI PASTA

A variation on chicken spaghetti. . .

For 2:

–3 chicken tenderloins (organic)

–Italian tomato sauce (I use Pomi; 1 cup)

–chopped white mushrooms (4 or 5, fresh)

–chopped green onions (one-quarter cup)

–Parmesan cheese (shredded, one-quarter cup)

–red wine (one-eighth cup)

–salt and pepper

–extra virgin olive oil

–rotini pasta (1 cup dry; microwave uncovered in water to cover pasta for 6 minutes; then microwave on 50 percent power for 8 minutes more)

 

1 – Place the tomato sauce in a covered baking dish.  Add red wine.  Microwave on high for 2 minutes.

2 – Place the chicken in the tomato sauce.  Add, on top, mushrooms, onions, and Parmesan cheese.  Finish with a few drops of extra virgin olive oil.

3 – Microwave on high for 5 and one-half minutes.  When finished, check a center piece for doneness.  If not cooked, return to the microwave for 1 minute more.  (Long cooking time is because of the cold vegetables.)

4 – Serve the chicken and sauce atop pasta.

–recipe original.

HONEY ROASTED PEANUT CHICKEN WITH SQUASH – ONIONS – MUSHROOMS IN A HOISIN – BROTH SAUCE

The original recipe from a cooking blog used cashews. . .

For 2:

–3 chicken tenderloins (organic)

–honey roasted peanuts (one-half cup)

–squash (summer, 1, medium, sliced)

–onions (one-half cup, chopped)

–mushrooms (white, 4 to 6, chopped)

–hoisin sauce (bottled, one-quarter cup)

–chicken bone broth (three – fourth’s cup)

–salt and pepper

–extra virgin olive oil

1 – Place the hoisin sauce in a measuring cup.  Slowly add chicken bone broth, stirring briskly.  Set aside.

2 – Place sliced summer squash, onions, and mushrooms in a large, covered baking dish.  Season with salt, pepper, and extra virgin olive oil to taste.  Pour in the sauce.  Microwave on high for 4 minutes.

3 – Place the chicken atop the vegetables.  Season with salt, pepper, and olive oil.  Pour peanuts on top.

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

5 – Serve the chicken hot, atop quinoa, rice, or pasta.

–inspired by “Spend with Pennies” cooking blog, by Holly.

SPICY GARLIC – PEPPER CHICKEN WITH SHREDDED CARROTS – RED ONIONS – WHITE MUSHROOMS – CAYENNE IN A BLENDED CHICKEN BROTH – SOY SAUCE

Thai meets the Mediterranean. . .

For 2:

–3 chicken tenderloins (organic)

–shredded carrots (packaged, 1 handful)

–red onions (one-half, chopped, medium)

–white mushrooms (4 or 5, quartered, fresh)

–cayenne pepper (one-quarter teaspoon, bottled)

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

–soy sauce (one-eighth cup, bottled)

–pepper (no salt)

–extra virgin olive oil

1 – Place the shredded carrots and chopped onions in a covered baking dish.  Add chicken broth and soy sauce.  Season with extra virgin olive oil.  Microwave on high for 3 minutes.

2 – Place the chicken tenders in the sauce.  Place minced garlic and quartered white mushrooms on top.  Season with cayenne pepper and black pepper (the latter generously).   Finish with a few drops of extra virgin olive oil.

3 – Microwave on high for 4 minutes and 20 seconds.  When finished, cut into the center piece to check for doneness.  If not cooked, return to the microwave for 1 minute more.

4 – Serve the chicken and sauce hot.

–inspired by the garlic – pepper chicken recipe at Pick Thai, Oxford, Mississippi.

BASIL CHICKEN IN BROTH – SPRINKLED WITH GARLIC – HERB BREADCRUMBS AND TOPPED WITH HALVED GRAPE TOMATOES AND GREEN ONIONS

Basil is perfect with chopped tomato. . .

For 2:

–3 chicken tenderloins (organic)

–basil (dried, one-half teaspoon)

–garlic herb breadcrumbs (light sprinkle)

–halved grape tomatoes (a dozen halves)

–green onions (3 stalks, chopped)

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

–salt and pepper

–extra virgin olive oil

1 – Place chicken in a covered baking dish.  Add chicken broth.  Season the chicken with salt and pepper.  Sprinkle with breadcrumbs.  Then top with halved grape tomatoes and chopped green onions.  Finish with a few drops of extra virgin olive oil.

2 – Microwave on high for 4 minutes and 20 seconds.  When finished, cut into middle piece of chicken.  If not cooked, return to the microwave for 1 minute more.

3 – Serve the chicken with vegetables, hot.

–recipe original.

CHEESY CHICKEN TENDERS TOPPED WITH SWISS CHEESE – SEASONED ARTICHOKES – FRESH GRAPE TOMATOES – CHOPPED GREEN ONIONS

Served with Brussels sprouts and quinoa cooked in chicken broth. . .

For 2:

–3 chicken tenderloins (organic)

–Swiss cheese (one-half slice per chicken tender)

–seasoned artichokes (6 to 8 quartered artichokes, chopped, bottled)

–fresh grape tomatoes (6 to 8)

–chopped green onions (2 stalks)

–salt and pepper

–extra virgin olive oil

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

1 – Place the chicken tenders in a covered baking dish.  Add chicken broth.  Season with salt and pepper.  Place one-half slice of Swiss cheese on top of each piece of chicken.  Chop the artichokes, halve the grape tomatoes, and chop the green onions, placing all atop the chicken.  Finish with a few drops of extra virgin olive oil.

2 – Microwave the chicken for 4 and one-half minutes.  When finished, check the middle piece for doneness.  If not cooked, return to the microwave for 1 minute more.

3 – Serve the chicken and vegetables hot, atop quinoa, with a side of Brussels sprouts.

–recipe original.