Recipes: Chicken Tenderloin

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

EQUIPMENT:

Cookie Sheet

Silicone Mat

 

INGREDIENTS:

Boneless, Skinless Chicken Tenderloins

Penzy’s Fox Pointe & Galena Street Seasonings

Flavor Infused Olive Oil

 

METHOD:

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.


Seasonings:

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

INGREDIENTS

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

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

METHOD

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

Pesto Sauce

INGREDIENTS

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

METHOD

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.

Veronique,

INGREDIENTS

White Seedless Grapes, White Wine and Shallots or Spring Onion

METHOD

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.

Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.