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 A WARM SIDE SAUCE OF BABY BELLA MUSHROOMS – MINCED GARLIC – MINCED DRIED ONION – FRESH PARSLEY – FLOUR – MARSALA WINE

Note:  This is a way to upgrade a simple dish to something really spectacular!

For 4:

–6 organic chicken tenderloins

–chicken bone broth (one-eighth cup)

–salt and pepper

–olive oil

Sauce:

–4 or 5 baby bella mushrooms (fresh, sliced fine)

–minced garlic (bottled, 1 tablespoon)

–minced onion (bottled, dried, 1 tablespoon)

–fresh parsley (1 handful, chopped very fine)

–flour (1 teaspoon)

–marsala wine (one-quarter cup)

1 – Place the chicken in a covered baking dish with the bone broth.  Season with salt, pepper, and olive oil.  Microwave on high for 7 minutes.  When finished, test a center piece for doneness.  If not cooked, return to the microwave for 1 minute more.

2 – While the chicken is cooking, place mushrooms, garlic, onion, parsley, flour, and wine in a small mixing bowl.  Stir well.  If wine has been in the refrigerator, you may want to heat the sauce for 30 seconds in the microwave on high.

3 – Serve the chicken hot; place the sauce as a side on the table, to be spooned over the chicken before dining.

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

CHICKEN PARMESAN TENDERS ROLLED IN GARLIC – HERB BREADCRUMBS AND WITH MARINARA SAUCE OF DICED TOMATOES – PARMESAN – SLICED RED ONION – WORCESTERSHIRE ATOP BOWTIE PASTA

For 4:

–6 chicken tenderloins

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

–Parmesan cheese (shredded, one-third cup)

–diced tomatoes (canned, 1 can, drain juice)

–sliced red onion (one-half, medium)

–Worcestershire sauce (2 tablespoons, bottled)

–salt and pepper

–olive oil

  • – Place one-half cup of dry bowtie pasta in a covered baking dish. Add water to cover.  Season with salt and olive oil.  Microwave on high for 6 minutes.  The microwave on 50 percent power for 8 minutes.  When finished, keep covered to preserve warmth.

 

  • – Place Parmesan, tomatoes, red onion, and Worcestershire sauce in a small mixing bowl. Season with olive oil.  Stir well.

 

  • – Place sauce in a covered baking dish, and microwave for 3 minutes on high. Then add chicken tenders that have been dipped in garlic – herb breadcrumbs and seasoned with salt, pepper, and a few more drops of olive oil.

 

  • – Microwave the dish for 7 minutes on high. When finished, test a center piece for doneness.  If not cooked, return to the microwave for 1 minute more.

 

  • – Serve the chicken and sauce, hot, atop the pasta.

–inspired by C. Mabry, chef.

CHICKEN TENDERS SPRINKLED WITH LEMON JUICE – ROSEMARY – MINCED GARLIC – BROTH AND SERVED WITH A SIDE SAUCE OF MINCED BABY BELLA MUSHROOMS – PARSLEY – MINCED ONION – MINCED GARLIC – BONE BROTH – FLOUR – CRÈME SHERRY – EXTRA VIRGIN OLIVE OIL

For 4:

–6 chicken tenderloins

–lemon juice (bottled, 3 squirts)

–rosemary (bottled, 1 teaspoon)

–minced garlic (bottled, 1 tablespoon)

–salt and pepper

–extra virgin olive oil

Dipping sauce:

–baby bella mushrooms (fresh, 3 or 4, chopped finely)

–parsley (fresh, 1 handful, chopped finely)

–crème sherry (one-third cup)

–minced onion (bottled, 1 tablespoon)

–minced garlic (1 tablespoon, bottled)

–bone broth (packaged, 3 tablespoons)

–flour (1 teaspoon)

–extra virgin olive oil (1 tablespoon)

1 – Place the chicken in a covered baking dish with broth.  Sprinkle with lemon juice and rosemary.  Season with salt, pepper, and olive oil.  Microwave on high for 7 minutes.  When finished, test a center piece for doneness.  If not cooked, return to the microwave for 1 minute more.

2 – Place mushrooms, parsley, crème sherry, minced onion, minced garlic, bone broth, flour, and extra virgin olive oil in a small mixing bowl.  Stir well.  Microwave on high, in a small, covered baking dish, for 1 and one-half minutes.

3 – Serve the chicken hot, and spoon the sauce over the top, while still hot.

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

GARLIC – HERB BREADED CHICKEN TENDERS ON A BED OF SMALL RED POTATOES – SLICED ONION – FRESH CHOPPED TOMATO – CHOPPED CELERY STALKS – SHREDDED CARROTS – MINCED GARLIC – NUTMEG IN MARINARA – RED WINE SAUCE

For 4:

–6 chicken tenderloins

–small red potatoes (1-inch in size, with jackets, 5 or 6)

–sliced onion (one-half)

–fresh chopped tomato (medium, fresh)

–chopped celery stalks (2, fresh)

–shredded carrots (fresh, 1 handful)

–minced garlic (1 tablespoon, bottled)

–nutmeg (one-half teaspoon, bottled)

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

–red wine (one-quarter cup)

–salt and pepper

–extra virgin olive oil (bottled)

1 – Place the potatoes, onion, tomato, celery, carrots, garlic in a large, covered baking dish.  Sprinkle with nutmeg.  Add marinara sauce and red wine.  Stir well.  Finish with salt, pepper, and a few drops of olive oil.  Microwave on high for 5 minutes.

2 – Place the chicken in a plastic bag.  Add olive oil.  Pour in garlic – herb breadcrumbs to coat.  Shake well.

3 – When the vegetables have cooked for 5 minutes, place the breaded chicken on top.  Season with salt, pepper, and 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.

4 – Serve the chicken hot atop the vegetables.

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

BAKED COD TOPPED WITH FRESH TOMATO – SEASONED WITH BASIL & PARSLEY – AND ON A BED OF BABY DUTCH POTATOES – SWEET ONION – CHOPPED CELERY IN GARLIC – WHITE WINE SAUCE

 For 4:

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

–tomato (fresh, medium, chopped)

–basil, parsley (dried, 1 teaspoon each)

–baby Dutch potatoes (6 – 8, sliced into bite-sized pieces)

–sweet onion (one-half, medium, sliced)

–celery (2 stalks, chopped)

–garlic (minced, bottled, 1 tablespoon)

–white wine (one-quarter cup)

–salt and pepper

–olive oil

1 – Place the potatoes, onion, celery, and garlic in a large, covered baking dish.  Season with salt, pepper, and olive oil.  Stir.  Microwave on high for 5 minutes.

2 – Chop the tomato.  Season with salt, pepper, basil, and parsley.

3 – Place the cod atop the vegetables.  Then place the tomato atop the cod.  Finish with a few drops of olive oil.

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

5 – Serve the cod and vegetables hot.

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

CHICKEN TENDERS WITH SHREDDED CARROTS – SLICED VIDALIA ONION – CELERY SEASONED WITH BAY LEAVES AND ACCOMPANIED BY HOMEMADE – PUREED – CHILLED TOMATO PESTO WITH FRESH TOMATOES – PINE NUTS – CILANTRO – EXTRA VIRGIN OLIVE OIL – MINCED GARLIC – GREEN ONIONS

For 4:

–6 chicken tenderloins or breast strips

–shredded carrots (fresh, packaged, 1 handful)

–Vidalia onion (one-half, large, sliced)

–celery (fresh, 2 stalks, chopped)

–bay leaves (2, dried)

–salt and pepper

–olive oil

Tomato pesto:

–tomatoes (2, fresh, medium, chopped)

–pine nuts (4 tablespoons)

–cilantro (1 tablespoon, dried)

–extra virgin olive oil (3 tablespoons)

–minced garlic (1 tablespoon, bottled)

–green onions (2 stalks, chopped)

–salt to taste

1 – Add chopped tomatoes, pine nuts, cilantro, extra virgin olive oil, minced garlic, green onions, with salt to taste in a food processor.  Puree until smooth.  Refrigerate until time for dinner.

2 – Place the shredded carrots, celery, and onion, with 2 bay leaves, in a covered baking dish.  Add one-quarter cup of water.  Season with salt, pepper, and olive oil.  Microwave on high for 4 minutes.

3 – Place the chicken atop the vegetables.  Season with salt, pepper, and olive oil.  Microwave on high for 5 minutes and 30 seconds.  When finished, test a center piece for doneness.  If not cooked, replace in the microwave for 1 minute more.

4 – Serve the chicken and vegetables hot, with the tomato pesto on the side.

–chicken and tomato pesto adapted from Edward Giobbi and Eugenia Giobbi Bone’s Italian Family Dining.

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.

CHICKEN ROSEMARY – TARRAGON WITH POTATOES – ONION – CELERY – MINCED GARLIC IN WHITE WINE SAUCE WITH A SIDE OF RED BELL PEPPER SLICES & FRESH TOMATO SEASONED WITH ROSEMARY & MINCED GARLIC

For 4:

–6 chicken tenderloins or breast strips

–rosemary, tarragon (dried, 1 teaspoon each, divided)

–potatoes (4 small, cut into bite-sized pieces)

–onion (1 small, cut in large chunks)

–celery (fresh, 2 stalks, chopped)

–minced garlic (bottled, 1 tablespoon)

–white wine (one-quarter cup)

–red bell pepper (sliced, 1, fresh)

–tomato (fresh, quartered)

–salt and pepper

–olive oil

1 – Place the potatoes, onion, celery, and minced garlic in a large, covered baking dish.  Season with salt, pepper, rosemary, tarragon, and olive oil.  Add the wine.  Stir.  Microwave on high for 3 minutes.  Set aside.

2 – Place the red bell pepper and the tomato in a covered baking dish.  Add one-eighth cup of water.  Season with salt, pepper, rosemary, minced garlic, and olive oil.  Microwave on high for 5 minutes.  When finished, keep covered to preserve warmth.

3 – Place the chicken amid the vegetables.  Season with salt, pepper, rosemary, tarragon, 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.

4 – Serve the chicken and vegetables hot, with the red pepper and tomato as a side.

–menu designed 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.