This free-range Rocky Jr. Chicken Breast tenderloin is served with a Baby Red Leaf Salad, including julienned Frog Hollow Farm Asian pears, golden raisins and dressed with Fortino Almond Champagne Vinaigrette.
Ingredients
- 1 cup all-purpose flour
- 2 pinches kosher salt
- 1 pinch ground black pepper
- 12 Rocky Jr. chicken breast tenderloins
- 1/2 cup extra virgin olive oil
- 12 heads baby red leaf lettuce
- 2 cups golden raisins
- 4 Frog Hollow Farm Asian pears
- Salt and pepper
- 2/3 cup of extra virgin olive oil
- 1 tablespoon of Dijon mustard
- 1 tablespoon of honey
- 1/3 cup of Fortino Almond Champagne
About this recipe
The recipe was supplied by Chef Rick Lewis, Epicurean Group, as a part of the article, "Meet the Farmer" Food Event.
Preparation
Directions:
Preheat oven 350 degrees.
In a large bowl add the flour, kosher salt, ground black pepper and mix well. In small batches, add the chicken tenderloins and coat well. In a sauté pan over medium heat add 1/2 cup of extra virgin olive oil. When the oil is hot, cooking in small batches sear – do not fully cook – the chicken tenderloins on all sides. Place on a paper-towel-lined plate to drain.
Trim the bottoms of the baby red leaf lettuce and wash gently, allow to air dry. Arrange the chicken tenderloins on a baking sheet and place in a 350-degree oven. Cook until the internal temperature reaches 165 degrees, about 6 to 8 minutes.
While the chicken is cooking, prepare the vinaigrette. Using a mason jar, add all ingredients. Cover tightly with the lid and shake vigorously for one minute. Place the lettuce and golden raisins into a large bowl. Using a sharp knife or mandolin, julienne the Frog Hollow Farm Asian pears. Add the julienned pears to the lettuce-raisin mixture, add the vinaigrette and toss gently.
To Serve:
Divide the mixture onto four dinner plates, slice 3 cooked chicken tenderloins on the bias and place on each plate of lettuce mixture.
