–6 chicken tenderloins or breast strips
–parsley (1 handful, fresh, chopped)
–oregano (2 clipped stems, if fresh; one-half teaspoon, if dried)
–basil (6 leaves, clipped, if fresh; one-half teaspoon, if dried)
–rosemary (1 clipped stem, if fresh; one-half teaspoon, if dried)
–mint (2 clipped stems, if fresh; one-fourth teaspoon, if dried)
–cayenne pepper (bottled, just a light sprinkling, to taste)
–tomato (fresh, medium, chopped finely)
–red bell pepper (one-fourth pepper, chopped finely)
–minced garlic (in a jar, 1 tablespoon)
–white wine (one-eighth cup)
–salt and pepper
1 – Place the chicken in a covered baking dish. Pour the white wine over the top. Season with salt and pepper. Drop bits of minced garlic on top. Sprinkle on tomato and red bell pepper. Season with parsley, oregano, basil, rosemary, mint, and cayenne pepper. Finish with a few drops of olive oil.
2 – Microwave the chicken for 8 and one-half minutes on high.
3 – Serve the chicken hot, atop quinoa, couscous, pasta, or rice (recipes, see the search box on this blog).
–chicken adapted from Edward Giobbi’s Italian Family Cooking.