Recipes: Chicken Tenderloin

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Cookie Sheet

Silicone Mat



Boneless, Skinless Chicken Tenderloins

Penzy’s Fox Pointe & Galena Street Seasonings

Flavor Infused Olive Oil



Preheat Oven to 500

Season both sides of meat

Place on Silicone Mat with presentation side up. Pieces should not touch

Cook for 5 minutes or until the pink is gone.

Reason for using Silicone Mat:

Silicone has a quality of being a poor conductor of heat.  Silicone pot holders and oven mitts are popular because of this quality and their ability to be cleaned.  The silicone mat suspends the food in the oven so that the heat of the oven is cooking the food evenly rather than the conduction of the heat of the pan which will provide uneven heat.


Other seasonings can be substituted based on personal taste.

Olive Oils are infused with flavors of Herbs, Spices, Citrus…  A scant drizzle over each piece of seasoned chicken will assist in keeping the chicken moist.
Cooking Time:

A boneless skinless chicken breast cooks well in a hot oven for a short period of time.  It is best to use an oven that does not have the convection feature on when using this method. 5oz pieces of chicken breast will cook in this time frame.  If you are cooking more than four 5oz pieces, larger pieces or eight tenderloins, cooking time will need to be adjusted up.  This method does not work well with bones and skin.


Preparations of condiments for the Chicken Tenderloins.

Aged Balsamic Vinegar

Drizzle on Top

Balsamic Syrup

Drizzle on Top

Fruit Salsa


Combination of Fruits that included Pomegranate, Star Fruit, Mango, Kumquat,

Lady Apple, Grape Tomato, Red Capsicum, Lemon and Lime


Cut ingredients into equal size pieces, drizzle with citrus juices, Season with White Pepper and Sea salt

Pesto Sauce


Fresh Basil, Garlic, Pine Nuts, Parmesan Cheese, Olive Oil


Spin Ingredients in food processor; reserving half of the pine nuts to be stirred in whole and used for garnish.  Pine Nuts may be toasted.



White Seedless Grapes, White Wine and Shallots or Spring Onion


Sautee Shallots or Spring Onion in White Wine till translucent, Turn up heat and add Grapes, Cook Briefly until grapes are hot and the wine has reduced.  Season with White Pepper and Sea Salt.

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