–6 chicken tenderloins or breast strips
–rosemary (1 handful, fresh if possible)
–minced garlic (in a jar)
–salt and pepper
–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)
–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.