–4 chicken tenderloins or breast strips

–eggs (2)

–milk (dairy, soy, or almond)

–plain breadcrumbs (boxed)

–salad greens

–tomato (1 medium, chopped)

–avocado (1 medium, chopped)

–baby bella mushrooms (4, chopped)

–Parmesan cheese (shredded)

–onion (2 slices, finely chopped)

–extra virgin olive oil

–garlic powder

–lemon juice


–white wine

–salt and pepper

–olive oil


1 – Chop the tomato and mushrooms, and place in a mixing bowl.  Place one-half package of salad greens in the bowl. Season with salt and pepper.  Set aside.

2 – Add one-quarter cup of extra virgin olive oil to a small bowl suitable for stiring.  Add a dash of lemon juice, and 1 tablespoon of honey.  Add 2 tablespoons of white wine.  Add 2 tablespoons of Parmesan cheese.  Chop the onion finely and then add to the bowl.  Season with salt and pepper.  Stir well.  Pour a limited amount on top of the salad greens.  Stir well.  Add a chopped avocado.  Fold in gently.  Set aside.

3 – Break 2 eggs in a bowl suitable for dipping.  Add 1 teaspoon of milk and beat well.  Season the chicken with garlic powder.  Submerge the chicken in the eggs.  Add one-third cup of breadcrumbs to a plastic bag.  Place the chicken in the bag and shake.  Then submerge the chicken in the egg again.  And then again place the chicken in a plastic bag with breadcrumbs.  Shake well.  Stir the salad dressing again, and spoon about half of it over the chicken.  Microwave for 5 minutes on high.

4 – Serve the chicken hot and the salad cold.

–adapted from The Commander’s Palace New Orleans Cookbook.


–black-eyed peas (frozen, 1 cup)

–Bac’n pieces (soy bacon, jarred)

–garlic powder

–onion bits

–chicken broth (non-fat, low sodium)

–salt and pepper

–olive oil

–4 chicken tenderloins or breast strips


–eggs (raw, 2)

–milk (1 teaspoon)

–cayenne pepper

–okra (fresh, 2 handfuls)

–cornbread stuffing mix (boxed)


1 – In a slow cooker, pour in black-eyed peas with 2 cups of chicken broth.  Season with garlic powder, Bac’n pieces, onion bits, salt, pepper, and olive oil.  Let cook for only about 6 hours on low, or 3 hours on high.  Check to be sure that peas are not overcooking.  Set slow cooker to “warm” when peas are done.

2 – Place one-half cup of croutons in plastic bag.  Pound with fist on countertop to make very small bits.  Crack eggs and place in small bowl.  Add 1 teaspoon of milk.  Beat well.  Place chicken in the egg and milk solution.  Remove chicken and place in a separate plastic bag.  Season with salt, pepper, and olive oil.  Pour pounded croutons in the bag with the chicken.  Shake well.  Place in covered baking dish.  Sprinkle generously with cayenne pepper.  Set aside.

3 – Rinse okra in a mixing bowl, and then cut into one-quarter inch pieces.  Place in uncovered baking dish.  Season with salt, pepper, and olive olive.  Add 2 inches of water.  Cook on high in microwave for 4 minutes, and then cook on 50 percent power for 10 minutes.  Check to be sure that water is not boiling out (add more water, and then cook on high until boiling if this happens).  When finished, sift cornbread stuffing onto okra.  Stir well.  Cook for 1 minute more in microwave.

4 – Cook the chicken for 5 minutes in the microwave on high.

5 – Serve the dinner hot.

–recipes original.


–4 chicken tenderloins or breast strips

–herbed stuffing (pre-packaged)

–olive oil

–salt and pepper

–cayenne pepper

–okra (fresh)

–diced tomatoes (canned)

–garlic powder

–onion (medium)

–black-eyed peas (frozen)

–chicken broth (non-fat, low sodium)


1 – Using a slow cooker, start black-eyed peas with salt and pepper, chicken broth to cover, and olive oil to season, when you leave the house at 8 or 9 in the morning.  Let cook on low all day until 5 or 6.

2 – Place a cup of stuffing in a plastic bag.  Crush with fist to make very fine.  Place chicken in bag with olive oil, seasoning with salt, pepper, and cayenne pepper.  Shake well.  Place chicken in covered baking dish; pour remainder of stuffing over top.  Set aside.

3 – Select a large, wide-mouthed baking dish with cover.  Chop an onion; place in the bottom.  Cook on high for 2 minutes.  Add a full can of diced tomatoes, spreading out in the dish.  Chop the okra in one-half inch pieces.   Make one layer of okra.  (Do not allow okra to lie on top of each other.)  Add water just to cover.  Season with garlic powder, salt, pepper, and olive oil.  Cook on high in microwave for 15 minutes.

4 – Cook chicken for 5 minutes on high in the microwave.

5 – Serve hot.

–chicken and black-eyed peas original recipe; okra and tomatoes adapted from recipe distributed at farmers’ market, Oxford (Mississippi).