ROSEMARY CHICKEN WITH FRESH MARINARA SAUCE / BUTTER LETTUCE SALAD WITH SHREDDED CARROTS – FETA – TOASTED WALNUTS IN HONEY MUSTARD SALAD DRESSING

–4 chicken tenderloins or breast strips

–rosemary (fresh if possible)

–red wine (cooking wine is fine)

–salt and pepper

–olive oil

–tomato (fresh, 1, large, vine-ripened)

–basil (fresh if possible)

–parsley (fresh if possible)

–garlic powder

–lemon zest (lemon peel, bottled)

–butter lettuce (half a package)

–shredded carrots (1 handful)

–feta cheese (half a small carton)

–toasted walnuts (1 handful)

–honey mustard salad dressing

1 – Place chicken in a covered baking dish with a little red wine.  Season with rosemary, salt, pepper, and olive oil.  Set aside.

2 – Chop 1 large tomato in big chunks.  Place in a food processor.  Season with basil, parsley (chopped), garlic powder, lemon zest, salt, pepper, and olive oil.  Add a little red wine.  Pulse until smooth.  Set aside.

3 – Place half a package of butter lettuce in a mixing bowl.  Add 1 handful of shredded carrots, half a small carton of feta cheese, and 1 handful of toasted walnuts.  Season with salt and pepper.  Add honey mustard salad dressing to taste.  Stir.

4 – Microwave the marinara sauce for 5 minute on high.  When finished, keep covered to preserve warmth.

5 – Microwave the chicken for 5 and one-half minutes on high.

6 – Serve the salad as a first course.  Then serve the chicken hot, with the marinara sauce on top.  I also served garlic asparagus with parsley (for recipe, use the search box on this blog).

–chicken adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way; salad original.

CHICKEN FINGERS ROLLED IN CRUSHED TEXAS TOAST CROUTONS ATOP HONEY MUSTARD GREEN SALAD WITH RAW BROCCOLI – SUMMER SQUASH – VIDALIA ONION

–4 chicken tenderloins or breast strips

–Texas Toast seasoned croutons

–Dejon mustard

–yogurt (non-fat, plain)

–honey

–lemon juice

–salad greens

–broccoli (florets only)

–summer squash (3, small)

–Vidalia onion (1, small, sliced)

–salt and pepper

–olive oil

1 – Place 4 tablespoons of yogurt in a small mixing bowl.  Add 2 tablespoons of Dejon mustard and a squirt of lemon juice (to taste).  Add 2 tablespoons of honey.  Stir well.  Set aside.

2 – Place half a bag of croutons in a plastic bag.  Using the back of an ice cream spoon, crush the croutons against the kitchen counter.  Place the chicken in a separate plastic bag.  Season with salt, pepper, and olive oil.  Pour the crushed croutons on top of the chicken.  Shake well.  Place the chicken in a covered baking dish with a very little water.  Set aside.

3 – Place one-half package of salad greens in a mixing bowl.  Peel and slice the squash, adding to the bowl.  Cut off the florets of the broccoli, and then slice, as needed, before adding to the bowl.  Slice the onion and add to the bowl.  Season the whole with salt and pepper.  Stir well.  Then pour honey mustard salad dressing, to taste, atop the salad greens and vegetables, and then stir well.

4 – Microwave the chicken for 5 minutes on high.

5 – Serve the chicken hot, on top of the cold salad.

–chicken and salad original.