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