–6 chicken tenderloins
–garlic – herb breadcrumbs (one-third cup, boxed)
–salt and pepper
–extra virgin olive oil
–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.