CRUNCHY ORGANIC LEMON CHICKEN SUPREME TOPPED WITH FRESH LEMON – GREEN ONIONS – PARSLEY – SEASONED WITH LEMON ZEST & LEMON JUICE AND ROLLED IN CRUSHED HERB STUFFING

If you like lemon flavor, this is the recipe for you. . .

For 4:

–6 chicken tenderloins (organic)

–lemon (fresh, chilled, sliced)

–green onions (3 stalks, fresh, chopped)

–parsley (fresh, 1 handful, chopped)

–lemon zest (bottled, 1 tablespoon)

–lemon juice (3 squirts, bottled)

–herb stuffing (I used Pepperidge Farm herb, one-half cup)

–salt and pepper

–extra virgin olive oil (organic, bottled)

1 – Place the herb stuffing in a plastic bag.  Seal.  With the back of an ice cream spoon, pound the stuffing into small pieces.

2 – Place the chicken in a separate plastic bag.  Season with salt, pepper, lemon zest, lemon juice, and olive oil.  Shake.  Then pour in the herb stuffing.  Shake well.

3 – Place the breaded chicken in a covered baking dish.  Top with green onions, lemon slices, and parsley.  Finish with just a few drops of olive oil.

4 – Microwave the chicken for 6 minutes on high.  When finished, test a center piece for doneness.  If not cooked, replace in the microwave for 1 minute more.

5 – Serve the chicken hot.

–chicken inspired by C. Mabry, chef.

 

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.