–chicken tenders (6)
–basil (1 tablespoon, bottled)
–tomato (fresh, chopped)
–chili pepper (about 3 inches of the pepper, chopped)
–marinara sauce (one-quarter jar; I used Ragu traditional marinara)
–salt and pepper
1 – Place the chicken in a covered baking dish. Season with salt and pepper. Pour the marinara sauce on top. Chop the tomato, and then season with salt, pepper, and basil. Place the tomato on top of the chicken. Then sprinkle chopped chili pepper atop. Finish with a few drops of olive oil.
2 – 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.
3 – Serve the chicken and sauce hot.
–inspired by C. Mabry, chef.
–4 chicken tenderloins or breast strips
–cayenne pepper (optional)
–lemon juice (bottled)
–spring mix salad
–mushrooms (baby bellas, 2 or 3)
–cauliflower (one-fourth head, chopped)
–green onions (3 stalks, chopped)
–Italian salad dressing
1 – Place the chicken in a plastic bag, early in the morning to marinate all day. Add lemon juice, cayenne pepper, garlic powder, salt, pepper, and olive oil. Before dinner, place the marinated chicken in a covered baking dish with the little water. With a sharp knife, slice a lemon, and place the pieces atop the chicken. Set aside.
2 – Place one-third package of spring mix salad in a mixing bowl. Chop and add 2 baby bella mushrooms, 3 stalks of green onions, and one-fourth head of cauliflower (florets only). Season with salt and pepper. Just before dinner, use Italian salad dressing to taste. Stir well. Sprinkle seasoned croutons on top.
3 – Microwave the chicken for 5 and one-half minutes.
4 – Serve the salad as a first course. Then serve the chicken hot. I also served purple hull pea soup (second course) and carrots with basil (recipes, use the search box on this blog).
–chicken adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way; salad original.