by maggie531
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my 4 recipes »
maggie531's Notes:
Expand8-10 chicken tenders at least one inch thick Ask a question about this ingredient
Herb-infused olive oil to cover Ask a question about this ingredient
Harvest Coarse Ground Mustard (preferably Grey Poupon) Ask a question about this ingredient
Juice of one freshly squeezed lemon Ask a question about this ingredient
Freshly ground peppercorn medley and McCormick's grinder garlic & sea salt Ask a question about this ingredient
Fresh Oregano for garnish Ask a question about this ingredient
Spread chicken tenders out in one layer in pyrex dish. Pour olive oil to cover. Sprinkle with freshly ground pepper and garlic/sea salt combo. Brush tenders with mustard. Cover and refrigerate for at least one hour ~ turn tenders over, sprinkle with pepper and garlic/sea salt and baste with olive oil. Cover and refrigerate for at least another hour ~ the longer, the better so flavors can be thoroughly infused. Preheat oven to 350 degrees. Remove tenders from marinade and saute lightly until slightly browned. Return to pyrex dish and bake in 350 degree oven for five minutes per side basting one or twice. Remove from oven, arrange on platter and spread more mustard on tenders. Whisk olive oil and remaining mustard in oven dish, pour over tenders and sprinkle with fresh lemon juice. Garnish with oregano sprigs.
Ask a question about this stepServe with creamy rice pilaf or risotto.
Ask a question about this step
Kari is the manager of Whisk, a kitchenware store in Brooklyn.
