ONE-DISH CHICKEN DINNER WITH CAULIFLOWER FLORETS – DICED ITALIAN TOMATOES – SLICED BLACK OLIVES SEASONED WITH ROSEMARY – MINCED GARLIC – FRESH PARSLEY IN WHITE WINE SAUCE

These flavors meld very well. . .

For 4:

–organic chicken tenderloins (6)

–cauliflower florets (from 1 headI)

–diced tomatoes (1 can, do not drain)

–sliced black olives (1 small can, drained)

–rosemary (1 tablespoon)

–minced garlic (bottled, 1 tablespoon)

–fresh parsley (1 handful, chopped)

–white wine (one-half cup)

–salt and pepper

–extra virgin olive oil

1 – Place the cauliflower, tomatoes, black olives, and white wine in a large, covered baking dish.  Season with salt and pepper (to taste), rosemary, minced garlic, and chopped fresh parsley.  Gently fold all together.  Sprinkle with a few drops of olive oil.  Microwave on high for 10 minutes.

2 – Place the chicken on top, partially submerged.  Season with salt, pepper, rosemary, parsley, and olive oil.  Microwave on high for 7 minutes.  When finished check a center piece for doneness.  If not cooked, return to the microwave for 1 minute more.

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

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