Chicken Breast Tenderloin and Baby Red Leaf Salad with Asian Pears and Golden Raisins
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.
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.