PARSLEYED ORGANIC CHICKEN TENDERS ROLLED IN BREADCRUMBS WITH ARTICHOKE HEARTS – BABY BELLA MUSHROOMS – RED ONION IN MARSALA WINE – BROTH SAUCE

Lots of veggies make this recipe!

For 4:

–6 organic chicken tenderloins

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

–artichoke hearts (canned, 2, sliced)

–baby bella mushrooms (4 or 5, chopped, fresh)

–red onion (sliced, one-half, medium)

–marsala wine (one-quarter cup)

–chicken bone broth (3 tablespoons, packaged)

–salt and pepper

–extra virgin olive oil (organic if possible)

–parsley (fresh, 1 handful, chopped)

1 – Place the artichoke hearts, mushrooms, and red onion in the marsala wine and bone broth.  Season with salt, pepper, and extra virgin olive oil.  Microwave on high for 4 minutes.

2 – Place the chicken tenderloins in a plastic bag.  Season with salt, pepper, and extra virgin olive oil.  Pour in the plain breadcrumbs.  Shake well.

3 – Place the chicken amidst the veggies in the sauce.  Sprinkle with parsley and a few drops of extra virgin olive oil.

4 – Serve the chicken, sauce, and vegetables hot.

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

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ORGANIC CHICKEN TENDERS WITH SHREDDED CARROTS – RED ONION – BABY BELLA MUSHROOMS – FRESH PARSLEY – MINCED GARLIC IN RED WINE – PUREED TOMATOES – MARINARA SAUCE

Worthy of company. . .

For 4:

–6 organic chicken tenderloins

–shredded carrots (packaged, 1 handful)

–red onion (one-half, medium, sliced)

–baby bella mushrooms (4 or 5, chopped, fresh)

–fresh parsley (1 handful, chopped)

–minced garlic (1 tablespoon))

–red wine (one-quarter cup)

–pureed tomatoes (half a can, drained)

–marinara sauce (I used Ragu “Mama’s garden” variety; 3 tablespoons)

–salt and pepper

–extra virgin olive oil

1 – Place the red onion, mushrooms, parsley, minced garlic, red wine, pureed tomatoes, marinara sauce in a large, covered baking dish.  Season with salt, pepper, and extra virgin olive oil.  Microwave on high for 3 minutes.

2 – Place the chicken tenders amid the sauce.  Season with salt, pepper, and a few drops of extra virgin olive oil.

3 – Microwave on high for 9 minutes.  When finished, check a center piece for doneness.  If not cooked, return to the microwave for 1 – 2 minutes more.

4 – Serve the chicken and sauce hot.

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

ORGANIC CHICKEN TENDERS ROLLED IN PLAIN PANKO CRUMBS AND SERVED IN A SAUCE OF CREAM SHERRY – GREEN ONIONS – BABY BELLA MUSHROOMS – MINCED GARLIC

Note:  The cream sherry makes this recipe.  Use the real stuff!

For 4:

–6 chicken tenderloins

–panko crumbs (one-third cup, boxed)

–cream sherry (one-quarter cup)

–green onions (3 stalks, chopped, fresh)

–baby bella mushrooms (4 or 5, chopped, fresh)

–minced garlic (bottled, 1 tablespoon)

–salt and pepper

–extra virgin olive oil

1 – Place the chicken in a plastic.  Season with salt, pepper, and olive oil.  Pour in the panko crumbs.  Shake well.  Set aside.

2 – Place the sherry and minced garlic in a covered baking dish.  Stir.  Microwave on high for 3 minutes.

3 – Place the chicken in the sherry sauce.  Top with green onions and mushrooms.  Finish with a few drops of extra virgin olive oil.

4 – Microwave on high for 7 minutes.  When finished, cut into a center piece for doneness.  If not cooked, replace in the microwave for 1 minute more.

5 – Serve the chicken and sauce hot.

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

SWEET CHICKEN SHERRY ROLLED IN GARLIC – HERB BREADCRUMBS – TOPPED WITH GREEN ONIONS – IN A SAUCE OF BABY BELLA MUSHROOMS – MINCED GARLIC – CRÈME SHERRY

For 4:

–6 chicken tenderloins

–crème sherry (one-third cup)

–garlic – herb breadcrumbs (one-half cup, boxed)

–green onions (3 stalks, chopped)

–baby bella mushrooms (4 or 5, fresh, chopped)

–minced garlic (bottled, 1 tablespoon)

–salt and pepper

–olive oil

  • – Place the chicken in a plastic bag. Season with salt, pepper, and olive oil.  Pour in the garlic – herb breadcrumbs.  Shakes well.  Set aside.
  • – Place the crème sherry in a covered baking dish. Add minced garlic and a few drops of olive oil.    Microwave on high for 2 minutes.
  • – Place the chicken in the sherry sauce. Top with minced mushrooms and green onions.  Finish with a few drops of olive oil.
  • – Microwave on high for 7 minutes. When finished, check a center piece for doneness.  If not cooked, replace in the microwave for 1 minute more.

5 – Serve the chicken hot, with sauce atop.

–chicken inspired by Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

A Celebratory Entree for Two:  GARLIC – HERB BREADED CHICKEN TENDERS WITH BABY BELLA MUSHROOMS – THYME – MINCED GARLIC – BAY LEAVES IN MARSALA WINE – BRANDY SAUCE

–6 chicken tenders

–garlic – herb breadcrumbs (one-third cup)

–baby bella mushrooms (5 or 6, chopped in large pieces)

–thyme (dried, 1 teaspoon)

–minced garlic (1 tablespoon, bottled)

–bay leaves (3, dried)

–marsala wine (one-fourth cup, cooking wine is fine)

–brandy (4 tablespoons; buy a small, inexpensive bottle)

–salt and pepper

–olive oil

1 – Place the chicken tenders in a plastic bag.  Season with salt, pepper, and olive oil.  Pour in the breadcrumbs and shake well.

2- Place the breaded chicken in a covered baking dish.  Season with thyme and minced garlic.  Add marsala wine and brandy.  Place the bay leaves in the sauce.  Top with chopped mushrooms.  Finish with a couple of drops of olive oil.

3 – Microwave on high for 7 minutes.  When finished, check a center piece for doneness.  If not cooked, microwave for 1 minute more.

4 – Serve the chicken and sauce hot.

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

COD THYME ROLLED IN BREADCRUMBS – TOPPED BY FRESH CHOPPED TOMATO & SLICED BABY BELLA MUSHROOMS – WITH SHREDDED CARROTS – SLICED RED ONION – CHOPPED CELERY IN WHITE WINE SAUCE ATOP GARLIC WHEAT BREAD

For 4:

–cod (size of 4 decks of cards, 1 pound)

–thyme (1 tablespoon, divided)

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

–tomato (fresh, medium, chopped)

–baby bella mushrooms (3 or 4, chopped in small pieces, fresh)

–shredded carrots (fresh, 1 handful)

–red onion (one-half, medium, sliced)

–celery (3 stalks, fresh, chopped fine)

–white wine (one-half cup)

–minced garlic (bottled, 1 tablespoon)

–olive oil

–wheat bread (4 slices, each the size of the palm of a hand)

–salt and pepper

1 – Place the shredded carrots, red onion, and celery in a covered baking dish.  Add white wine.  Season with salt, pepper, and a portion of the thyme.  Finish with a few drops of olive oil.

2 – Microwave the vegetables for 3 minutes on high.

3 – Place the cod in a large plastic bag.  Season with salt, pepper, and thyme.  Add olive oil to cover.  Pour in breadcrumbs, and shake well.  After the vegetables have cooked for 3 minutes, place the cod on top. 

4 – Chop the tomato, slice the mushrooms, and then season with salt, pepper, and thyme.  Then add chopped tomato and sliced mushrooms on top of the cod.  Finish with a few drops of olive oil.

5 – Microwave on high for 9 minutes.  Cod is done when it begins to break apart.

6 – While cod is cooking, break apart the wheat bread, season with the minced garlic, and then sprinkle with olive oil.  Place the wheat bread in a bowl for each person.  The cod and vegetables are then placed, for serving, atop the wheat bread, with a small portion of wine for each serving.  (This is not a soup.)

7 – Serve the cod and vegetables hot.

–cod inspired by Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

ITALIAN VERSION – CHICKEN MARSALA WITH THYME – ROSEMARY – BABY BELLA MUSHROOMS

For 4:

–6 chicken tenderloins or breast strips

–marsala wine (or any good red wine; one-quarter cup)

–thyme (1 tablespoon, bottled)

–rosemary (1 tablespoon, bottled)

–baby bella mushrooms (5 or 6, medium size, quartered, fresh)

–salt and pepper

–olive oil

1 – Place the marsala or other red wine in a covered baking dish.  Add the mushrooms.  Season with salt, pepper, thyme, rosemary, and olive oil.  Microwave on high for 3 minutes.

2 – Place the chicken in the sauce.  Add a bit more salt, pepper, thyme, rosemary, and olive oil.

3 – Microwave on high for 6 minutes.  When finished, test a center piece for doneness.  If not cooked, replace in the microwave for 1 minute more.

4 – Serve the chicken marsala hot. The entrée goes well with rice or pasta (see the search box on this blog for instructions).

–adapted from Edward Giobbi’s Italian Family Cooking.

COD TARRAGON ROLLED IN GARLIC – HERB BREADCRUMBS & WITH MINCED GARLIC – MUSHROOMS – GREEN ONIONS IN A LEMON – WHITE WINE SAUCE

For 4:

–cod (size of 4 decks of cards, 1 pound)

–tarragon (dried, 1 teaspoon)

–garlic – herb breadcrumbs (one-third cup, packaged)

–minced garlic (bottled, 1 tablespoon)

–mushrooms (3 or 4 baby bellas, quartered, fresh)

–green onions (3 stalks, chopped, fresh)

–lemon juice (3 squirts)

–white wine (one-quarter cup)

–salt and pepper

–olive oil

1 – Place the garlic – herb breadcrumbs on a large plate.  Season the cod with salt, pepper, and olive oil.  Roll in the breadcrumbs.

2 – Place the cod in a covered baking dish.  Drench in lemon juice.  Pour in white wine.  Drop minced garlic on top of the cod.  Place quartered mushrooms on the side of the cod.  Sprinkle green onions and tarragon on top.  Finish with a few drops of olive oil.

3 – Serve the cod hot.

–cod inspired by Rene Verdon, White House chef during the Kennedy administration.

SPICY PECAN COD OREGANO WITH POTATOES – FRESH TOMATO – BABY BELLA MUSHROOMS – VIDALIA ONION – ITALIAN PARSLEY – CAYENNE IN WHITE WINE – BROTH SAUCE

For 4:

–cod (size of 4 decks of cards, 1 pound)

–pecan bits (3 tablespoons)

–oregano (dried, 1 tablespoon)

–potatoes (2, small, cut into bite-sized pieces)

–fresh tomato (medium, chopped)

–baby bella mushrooms (4 or 5, quartered)

–Vidalia onion (1, small, sliced)

–Italian parsley (fresh, 1 handful, chopped)

–cayenne pepper (one-quarter teaspoon, or to taste)

–white wine (one-eighth cup)

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

–salt and pepper

–olive oil

1 – Place the potatoes and Vidalia onion in a large, covered baking dish.  Add chicken broth and white wine.  Season with oregano, salt, pepper, cayenne pepper, and olive oil.  Microwave on high for 5 minutes.  Then add tomato and mushrooms.  Stir.  Place cod amid the vegetables.  Season with oregano, salt, pepper, cayenne, and olive oil.  Sprinkle parsley and pecans on top.

2 – Microwave for 8 minutes on high.  Cod is done when it begins to break apart.

3 – Serve the cod and vegetables hot.

–inspired by Edward Giobbi’s Pleasures of the Good Earth.

A Comfort Entrée:  CHICKEN ROSEMARY – BASIL WITH SAUCE OF FRESH TOMATO – BABY BELLA MUSHROOMS – SLICED ONION – RED BELL PEPPER – CHICKEN BROTH & WITH A SIDE OF CREAM PEAS

Note:  To make a fancier recipe, substitute white wine for the chicken broth.

For 4:

–6 chicken tenderloins or breast strips

–rosemary (dried, bottled, 1 teaspoon)

–basil (dried, bottled, 1 teaspoon)

–fresh tomato (medium, chopped)

–baby bella mushrooms (fresh, 4 or 5, quartered)

–sliced onion (one-half, medium)

–red bell pepper (one-half, sliced)

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

–cream peas (1 package)

–salt and pepper

–olive oil

–Bac’n pieces (1 tablespoon, bottled)

1 – Place the cream peas in a slow cooker.  Add water to cover.  Season with salt, pepper, 1 tablespoon of Bac’n pieces, and olive oil.  Cook for 4 hours on low or 2 hours on high.

2 – Place the tomato, onion, mushrooms, red bell pepper, and chicken broth in a large, covered baking dish.  Season with basil, rosemary, salt, pepper, and olive oil.  Microwave on high for 5 minutes.  (The tomato will disintegrate, making for a sauce, and this is why you don’t need more than one-eighth cup of chicken broth.)

3 – Nestle the chicken with the vegetables and sauce.  Season with salt, pepper, basil, rosemary, and olive oil.  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.

–chicken and peas adapted from Edward Giobbi’s Pleasures of the Good Earth.