–4 chicken tenderloins or breast strips
–seasoning salt (I use Mrs. Dash’s original)
–salt and pepper
–peaches (one-half can)
–strawberries (fresh, 6)
–onion (one-half, medium)
–mint (dried, bottled)
–sugar (4 teaspoons, divided)
–collards (fresh, packaged)
–Bac’n pieces (soy bacon)
–mushrooms (fresh, 1 small package)
–red wine (cooking wine is fine)
1 – Place the chicken in a covered baking dish with a little water. Season with salt, pepper, seasoning salt, and olive oil. Set aside.
2 – Slice the strawberries and peaches and place in a mixing bowl. Chop one-half onion and add to the mixing bowl. Season with cayenne pepper, 2 teaspoons of sugar, mint, lemon juice, and olive oil. Stir well. Keep refrigerated until ready to serve.
3 – Place one-half package of collards in a large, wide-mouthed, covered baking dish. Add 1 inch of water. Season with salt, pepper, Bac’n pieces, and olive oil. Microwave on high for 5 minutes.
4 – Place the mushrooms in a large, wide-mouthed, covered baking dish. Add 1 inch of red wine. Season with lemon juice, Worcestershire sauce, 2 teaspoons of sugar, salt, pepper, and olive oil. Microwave on high for 4 minutes, taking care that the wine does not overflow.
5 – Microwave the chicken for 5 minutes.
6 – Serve the chicken hot, accompanied by cold salsa, and serve the collards and mushrooms as hot sides.
–chicken and salsa adapted from the American Heart Association’s recipe in a magazine provided free by Walgreen’s; collards and mushrooms original.