ITALIAN CHICKEN ROLLED IN BREADCRUMBS WITH ONION – CAYENNE – PINE NUTS – CHIVES IN A HONEY – RED WINE – BROTH SAUCE ATOP BABY DUTCH POTATOES

For 4:

–6 chicken tenderloins or breast strips

–onion (one-half, medium, sliced)

–cayenne (one-quarter teaspoon)

–pine nuts (half a small package)

–honey (3 tablespoons)

–red wine (one-quarter cup)

–chicken broth (one-quarter cup, non-fat, low sodium)

–breadcrumbs (one-third cup, boxed, plain)

–salt and pepper

–olive oil

–basmati rice (1 cup dry)

1 – Slice the potatoes into bite-sized pieces.  Place in a covered baking dish with 1 inch of water.  Season with salt, pepper, and olive oil.  Microwave the potatoes for 10 minutes on high.

2 – Place the honey, red wine, and chicken broth in a covered baking dish.  Add sliced onion.  Microwave on high for 3 minutes.

3 – Meanwhile, place the chicken in a plastic bag.  Add olive oil, salt, and pepper to taste.  Pour in breadcrumbs.  Shake well.

4 – Place the breaded chicken in the sauce.  Season with cayenne.  Top with pine nuts and chives.  Microwave on high for 8 minutes.  When finished, check a center piece for doneness.  If not cooked, replace in the microwave for 1 minute more.

5 – Serve the chicken and sauce hot, atop the potatoes.

–chicken adapted from “chicken agrodulce” at the Bravo! restaurant in Jackson, Mississippi.

A Simple Dinner: HERBED ITALIAN CHICKEN / CORNBREAD DRESSING WITH BROTH / WHOLE WHEAT ROTINI PASTA WITH MARINARA SAUCE & PARMESAN

 

–4 chicken tenderloins or breast strips

–garlic powder

–cayenne pepper (optional)

–rosemary (fresh if possible)

–bay leaves (2)

–salt and pepper

–olive oil

–white wine

–cornbread dressing (stuffing; boxed)

–chicken broth (non-fat, low sodium)

–whole wheat pasta (1 cup, dry)

–marinara sauce (Italian spaghetti sauce, 1 cup)

–Parmesan cheese

1 – Place 1 cup of whole wheat pasta in an uncovered baking dish.  Add water to 2 inches above the pasta.  Microwave on high for 5 minutes; then microwave on 50 percent power for 6 minutes.  When finished, keep covered to preserve warmth.

2 – Place 1 cup of marinara sauce in a covered baking dish.  Add one-third cup of chicken broth.  Season with olive oil.  Microwave on high for 3 minutes.  Place the pasta in the marinara sauce.  Stir well.  Sprinkle with Parmesan cheese.  Keep covered to preserve warmth.

3 – Place one-half cup of cornbread stuffing in each of 2 individual, microwaveable, covered serving bowls.  Add chicken broth.  Season with olive oil.  Microwave on high for 1 and one-half minutes.

4 – Place chicken in a covered baking dish with a little white wine.  Season with garlic powder, rosemary, cayenne pepper (optional), bay leaves (2), salt, pepper, and olive oil.  Microwave on high for 5 minutes.

5 – Serve the pasta as a first course.  Then serve the chicken hot, with the cornbread dressing as a side.  I also served field peas with snaps (recipe, see the search box on this blog).

–pasta and chicken adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.