–6 chicken tenderloins or breast strips
–rosemary (fresh; 3 sprigs)
–minced garlic (in a jar)
–salt and pepper
–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.