CHEESY CHICKEN TENDERS WITH PARMESAN – MOZZARELLA – FETA – MINCED GARLIC – CHIVES – IN MARINARA & RED WINE SAUCE ATOP SPAGHETTI

If you like cheese and marinara together, this is the recipe for you. . .

For 2:

–3 chicken tenderloins (room temperature)

–Parmesan cheese (one-eighth cup)

–mozzarella cheese (one-eighth cup)

–feta cheese (one-eighth cup)

–minced garlic (1 tablespoon, bottled)

–chives (2 tablespoons, dried)

–marinara sauce (I used Bertolli; 3 tablespoons)

–red wine (one-eighth cup)

–salt and pepper

–extra virgin olive oil

1 – Place the chicken in a large, covered baking dish.  Pour in the red wine.  Season the chicken with salt and pepper.  Top each chicken tenderloin with 1 tablespoon of marinara sauce.  The sprinkle on the Parmesan, mozzarella, and feta cheese.  Use 1 or 2 drops of extra virgin olive oil on top.  Then sprinkle with chives.

2 – Microwave on high for 7 minutes.  When finished, check the center piece for doneness.  If not cooked, microwave for 2 minutes more.

3 – Serve the chicken, hot, atop pasta.  (Microwave pasta in salted water for 6 minutes; then microwave on 50 percent power for 8 minutes.  Microwave a shorter time for al dente pasta.)

–recipe original.