OVEN FRIED CHICKEN TENDERS ROLLED IN GARLIC – HERB BREADCRUMBS AND SERVED WITH A TEMPURA BLEND OF CORIANDER – MINCED GARLIC – PARSLEY – LIME JUICE – MARINARA – GINGER – SOY SAUCE – EXTRA VIRGIN OLIVE OIL

For 4:

–6 chicken tenderloins

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

–salt and pepper

–extra virgin olive oil

Tempura sauce:

–coriander (dried, bottled, 1 teaspoon)

–minced garlic (bottled, 1 tablespoon)

–parsley (fresh, 1 handful, chopped fine)

–lime juice (2 tablespoons, bottled)

–marinara sauce (3 tablespoons, bottled)

–ginger (one-half teaspoon, bottled)

–soy sauce (2 tablespoons, bottled)

–extra virgin olive oil (1 tablespoon)

1 – Place coriander, minced garlic, parsley, lime juice, marinara sauce, ginger, soy sauce, and extra virgin olive oil in a small mixing bowl.  Stir briskly until all ingredients are dissolved.  Set aside.

2 – Place chicken tenders in a plastic bag.  Season with salt, pepper, and extra virgin olive oil.  Pour in garlic – herb breadcrumbs.  Shake well.  Place the chicken in a covered baking dish.  Do NOT add water.  Microwave on high for 6 minutes.  When finished, check a center piece for doneness.  If not cooked, return to the microwave for 1 minute more.

3 – Serve the chicken hot, with a room-temperature tempura sauce for dipping.

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

ALMOND – ENCRUSTED OVEN FRIED CHICKEN TENDERS

For 4:

–6 chicken tenderloins or breast strips

–almonds (one-third cup crushed almonds; use a food processor)

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

–salt and pepper

–olive oil

1 – Place the breadcrumbs and crushed almonds on a large plate.  Place the chicken in a plastic bag, season with salt, pepper, and olive oil.  Then roll the chicken in the crumbs.

2 – Place the chicken in a covered baking dish.  Do NOT add water.  Microwave on high for 5 minutes.  When finished, test a center piece to be sure that the chicken is done,

3 – Serve the chicken tenders hot.

–recipe original.

SPICY & CRUNCHY PAPRIKA OVEN FRIED CHICKEN / WHOLE WHEAT STUFFING WITH ZUCCHINI AND ONION / KALE WITH SALAD TOPPING

–4 chicken tenderloins or breast strips

–Shake ‘n Bake Extra Crunchy breading

–paprika

–cayenne pepper

–salt and pepper

–olive oil

–zucchini (1, fresh)

–onion (one-half, medium)

–garlic salt

–whole wheat stuffing mix (boxed)

–chicken broth (non-fat, low sodium)

–kale (fresh, 3 handfuls)

–Southwest salad topping

1 – Place the chicken in a plastic bag.  Season with salt, pepper, cayenne pepper, paprika, and olive oil.  Add half a package of Shake ‘n Bake extra crunchy breading.  Shake well.  Place in a covered baking dish with a very, very small amount of water.  Set aside.

2 – Peel and chop the zucchini and onion.  Place in a covered baking dish with a little chicken broth.  Season with salt, pepper, garlic salt, and olive oil.  Microwave on high for 3 minutes.  When finished, add the stuffing to the vegetables.  Stir.  Add enough chicken broth almost to cover the stuffing.  Set aside.

3 – Place the kale in a covered baking dish.  Season with salt, pepper, Southwest salad topping, and olive oil.  Add one-half inch of water.  Microwave on high for 5 minutes.

4 – Microwave the chicken for 5 minutes.

5 – Microwave the stuffing for one and one-half minutes.

6 – Serve the hot chicken on top of the stuffing, with the kale as a side.

–recipes original.

CHINESE – STYLE OVEN FRIED SESAME CHICKEN WITH BROCCOLI – CARROTS – GREEN ONIONS IN ORANGE SAUCE / WHITE RICE

–4 chicken tenderloins or breast strips

–orange sauce (I used Panda Express bottled sauce)

–broccoli (one-half stalk, florets only)

–miniature carrots (a dozen)

–green onions (2 stalks)

–plain breadcrumbs (boxed)

–toasted sesame seeds (bottled)

–salt and pepper

–olive oil

–white rice (instant, boxed)

 

1 – Place chicken in a plastic bag, adding olive oil, salt, and pepper.  Coat.  Add one-third cup of breadcrumbs to the chicken.  Shake well.  Place the chicken in a covered baking dish.  Pour orange sauce over the whole.  Sprinkle with sesame seeds.  Set aside.

2 – Measure 1 cup of white rice into a large, wide-mouthed, covered baking dish.  Add 1 cup of water.  Season with 1 teaspoon of salt and a few drops of olive oil.  Microwave on high for 3 minutes.  Let sit for at least 5 minutes.

3 – Cut florets from the broccoli, in bite-sized pieces.  Slice the green onions in one-half inch pieces.  Add broccoli, green onions, and carrots (uncut) to a covered baking dish.  Season with salt, pepper, and olive oil.  Pour a generous amount of orange sauce over the whole.  Microwave on high for 5 minutes. 

4 – Microwave the chicken for 5 minutes.  When finished, cut the chicken into bite-sized pieces.  Add the chicken to the vegetables, and stir well.  Add more sesame seeds on top.

5 – Serve the dinner hot.

–recipes original.