This is a comfort dinner, meat and potatoes dressed up. . .
–3 chicken tenders
–fresh parsley (1 handful, chopped)
–rosemary (if fresh, 2 tablespoons; if dried, 2 teaspoons)
–baby Dutch potatoes (6 to 8, sliced)
–red onion (chopped, 2 sliced)
–tomato (Roma, sliced, 1)
–feta cheese (crumbled, 3 tablespoons; or to taste)
–bone broth (chicken, one-eighth cup)
–white wine (one-eighth cup)
–salt and pepper
–extra virgin olive oil
1 – Place the potatoes in a covered baking dish. Season with salt, pepper, rosemary, and extra virgin olive oil. Microwave on high for 6 minutes. When finished, add onion and tomato to the dish. Gently stir.
2 – Place chicken tenders atop the vegetables. Season with rosemary, salt, pepper, and extra virgin olive oil. Finish with chopped parsley and feta cheese.
3 – Microwave on high for 4 minutes and 40 seconds. When finished, test the center piece of doneness. If not cooked, return to the microwave for 1 minute more.
4 – Serve the chicken and vegetables hot.
–recipe inspired by C. Mabry, following the cooking of Edward Giobbi.