LIGHT AND EASY CAME TO MIND ##CHICKEN TENDERLOINS ON A BED OF GARDEN VEGGIES

I had a rather challenging and super-busy day. Lunch was a jerk chicken dish with spinach rice, steamed cabbage and of course, plantain. I grabbed this bite at a popular Jamaican restaurant called Golden Crust. It’s like a fast food eatery with home-cooked Jamaican meals. I made sure to get extra jerk sauce on the side. As expected, the food was very tasty.  I was quite satisfied.

Later on, returning to my nest, to tell you the truth, I was in no mood to sweat over a range. However, my palate nudged me and requested something else. Being the pleaser that I am, I granted its wish. You see, I had a few pieces of chicken tenderloin already defrosted at the bottom shelf of the fridge. Pan-seared tenderloin strips were on my mind along with  salad. So, I went to work.

I made sure to further slice my tenderloin a little thinner. With a dash of salt and black pepper along with crushed garlic, my tenderloins were seasoned. Instead of all-purpose flour, I lightly dusted my chicken in a little whole wheat flour. Then, they were placed in beaten egg solution in order to have the panko (Japanese breadcrumbs) adhere to chicken.

PREPPING FOR PAN-SEARING OF CHICKEN TENDERLOINS
PREPPING FOR PAN-SEARING OF CHICKEN TENDERLOINS (EGG WASH, PANKO BREAD CRUMBS AND FLOURED CHICKEN TENDERLOINS

Chicken tenderloins were browned for approximately four to five minutes in a combination of olive and canola oil. Excess oil from chicken was drained on paper towel. I still have a portion of cilantro. A few sprigs were finely chopped and added to a store-bought ranch dressing along with a squeeze of lemon to freshen dressing.

I served my chicken tenderloins with a garnish of cilantro and placed same on a refreshing bed of garden salad. This was made up of avocado, iceberg lettuce, tomato slices, scallion, and shredded carrot.

 CHICKEN TENDERLOINS ON A BED OF GARDEN VEGGIES
CHICKEN TENDERLOINS ON A BED OF GARDEN VEGGIES

Guys, my palate and I were super-happy and well satiated.

2 Comments Add yours

  1. Hi! Thanks for following my wordpress.com site but that is no longer in use anymore. My current blog address is http://www.springtomorrow.com, do stop by to say hello 🙂 I enjoy reading your food posts. They give me inspiration to try out new dishes! Keep your posts coming 🙂

    1. bblake10 says:

      Geri, thank you for your kind words. I’m grateful for the support. I’ve taken note of your new blog add.
      Cheers!

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