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.

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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.