–6 chicken tenderloins or breast strips
–onion (one-half, medium, sliced)
–cayenne (one-quarter teaspoon)
–pine nuts (half a small package)
–honey (3 tablespoons)
–red wine (one-quarter cup)
–chicken broth (one-quarter cup, non-fat, low sodium)
–breadcrumbs (one-third cup, boxed, plain)
–salt and pepper
–basmati rice (1 cup dry)
1 – Slice the potatoes into bite-sized pieces. Place in a covered baking dish with 1 inch of water. Season with salt, pepper, and olive oil. Microwave the potatoes for 10 minutes on high.
2 – Place the honey, red wine, and chicken broth in a covered baking dish. Add sliced onion. Microwave on high for 3 minutes.
3 – Meanwhile, place the chicken in a plastic bag. Add olive oil, salt, and pepper to taste. Pour in breadcrumbs. Shake well.
4 – Place the breaded chicken in the sauce. Season with cayenne. Top with pine nuts and chives. 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.
5 – Serve the chicken and sauce hot, atop the potatoes.
–chicken adapted from “chicken agrodulce” at the Bravo! restaurant in Jackson, Mississippi.