Note: This is a very special dish designed by Edward Giobbi for pheasant, here with chicken substituted.
–6 chicken tenderloins or breast strips
–mint (bottled, 1 tablespoon)
–garlic (minced, bottled, 1 tablespoon)
–rosemary (bottled, 1 teaspoon)
–bay leaves (bottled, 2)
–onion (one-half, medium, sliced)
–mushrooms (baby bellas, 3, chopped)
–tomato (fresh, medium, chopped)
–turkey (2 slices, chopped; or ham slices, chopped)
–red wine (use the real stuff, one-eighth cup)
–salt and pepper
1 – Chop the tomato, and season with salt, pepper, mint, and rosemary. Place in a covered baking dish. Add chopped mushrooms, sliced onion, chopped turkey (or ham) to the dish. Season with minced garlic and a few drops of olive oil. Add red wine to the dish. Turn over all vegetables and herbs in the red wine. Microwave on high for 3 minutes.
2 – Place the chicken in the sauce. Season with salt, pepper, mint, and rosemary. Finish with a few drops of olive oil.
3 – Microwave on high for 8 minutes. When finished, test a center piece for doneness; if not done, microwave for 1 minute more.
4 – Serve the chicken and sauce hot.
–chicken inspired by Edward Giobbi’s Pleasures of the Good Earth.