MEDITERRANEAN CHICKEN IN CREAMY & SPICY MARINARA SAUCE WITH FRESH TOMATO – MUSHROOMS – SRIRACHA – PARSLEY – BASIL – SUGAR – MILK

For 4:

–6 chicken tenderloins or breast strips

–marinara sauce (spaghetti sauce; I used Paul Newman’s cabernet; one-third jar)

–tomato (medium, fresh, chopped)

–mushrooms (4 or 5 baby bellas, chopped)

–sriracha sauce (3 tablespoons, bottled)

–parsley (1 handful, fresh, chopped)

–basil (dried, one-half teaspoon)

–sugar (1 teaspoon)

–milk (dairy or almond, not soy; one-quarter cup)

–salt and pepper

–olive oil

1 – Chop the tomato, and season with salt, pepper, and basil.  Place marinara sauce, chopped tomato, chopped mushrooms, sriracha sauce, sugar, milk, and a few drops of olive oil in a covered baking dish.  Stir well.  Microwave on high for 5 minutes.

2 – Season the chicken with salt, pepper, and olive oil  Submerge the chicken in the sauce.  Sprinkle parsley on top.  Microwave on high for 6 minutes; then microwave on 50 percent power for 6 minutes more.  When finished, check a center piece for doneness; it not done, replace in microwave for 2 minutes more.

3 – Serve the chicken and sauce hot.

–recipe inspired by C. Mabry, chef.

MEDITERRANEAN CHICKEN WITH HERBS & FRESH CHOPPED TOMATO – RED BELL PEPPER – MINCED GARLIC IN WHITE WINE SAUCE

–6 chicken tenderloins or breast strips

–parsley (1 handful, fresh, chopped)

–oregano (2 clipped stems, if fresh; one-half teaspoon, if dried)

–basil (6 leaves, clipped, if fresh; one-half teaspoon, if dried)

–rosemary (1 clipped stem, if fresh; one-half teaspoon, if dried)

–mint (2 clipped stems, if fresh; one-fourth teaspoon, if dried)

–cayenne pepper (bottled, just a light sprinkling, to taste)

–tomato (fresh, medium, chopped finely)

–red bell pepper (one-fourth pepper, chopped finely)

–minced garlic (in a jar, 1 tablespoon)

–white wine (one-eighth cup)

–salt and pepper

–olive oil

1 – Place the chicken in a covered baking dish.  Pour the white wine over the top.  Season with salt and pepper.  Drop bits of minced garlic on top.  Sprinkle on tomato and red bell pepper.  Season with parsley, oregano, basil, rosemary, mint, and cayenne pepper.  Finish with a few drops of olive oil.

2 – Microwave the chicken for 8 and one-half minutes on high.

3 – Serve the chicken hot, atop quinoa, couscous, pasta, or rice (recipes, see the search box on this blog).

–chicken adapted from Edward Giobbi’s Italian Family Cooking.

CREAMY TOMATO – BASED MEDITERRANEAN CHICKEN WITH COCONUT MILK – BLACK OLIVES – FETA / RICE NOODLES / GREEN BEANS WITH ALMONDS

–4 chicken tenderloins or breast strips

–basil, oregano, bay leaves, garlic salt

–tomato sauce

–tomato (fresh, large, 2 slices)

–coconut milk (lite)

–black olives (one-half small can)

–feta cheese (one-half small container)

–rice noodles

–green beans (frozen, 2 handfuls)

–sliced almonds (one-half small package)

1 – Slice two sections off the tomato, and place in a covered baking dish.  Add one-fourth cup of tomato sauce and one-fourth cup of coconut milk.  Add black olives.  Season with basil, oregano, bay leaves, and garlic salt.  Microwave on high for 3 minutes.  Then nestle the chicken amid the sauce.  Season with basil, oregano, garlic salt, salt, pepper.  Sprinkle feta cheese on top.  Set aside.

2 – Place 2 handfuls of rice noodles in a long, covered baking dish.  Add water to cover.  Season with salt.  Microwave on high for 5 minutes.  When finished, cover to preserve warmth.

3 – Place 2 handfuls of green beans in a covered baking dish.  Sprinkle slices almonds on top.  Season with salt, pepper, and olive oil.  Microwave on high for 5 minutes.

4 – Microwave the chicken for 6 minutes.

5 – Drain the rice noodles.

6 – Serve the chicken and its sauce atop the rice noodles, with the green beans as a side.

–recipes original.