Lemon Herb Chicken Tenders
- Combine Rosemary EVOO, rosemary, garlic, zest and juice of lemon, salt and pepper in a shallow dish. Add chicken tenders and toss to coat; cover and refrigerate for at least 30 minutes.
- Preheat gas grill to medium high heat. Oil the grates well. Remove chicken from marinade (discard liquid) and place tenders directly on grill grates. Grill for about 4-5 minutes; flip and continue grilling for additional 4-5 minutes or until chicken reaches 165 degrees. Remove from chicken from grill and loosely tent with foil.
- To make Neapolitan Herb Glaze: While chicken is “resting” pour Neapolitan Herb Balsamic Vinegar in a small saucepan. Bring to a boil and reduce heat; continue cooking until balsamic vinegar reduces to about 2 tablespoons. Spoon glaze over chicken tenders and serve immediately. Enjoy!!
- Note: Chicken tenders are usually trimmed nicely but will often have a small white tendon that most people prefer to remove. Check out this website for a quick tip on removing the little tendon: https://saramoulton.com/2013/06/chicken-how-to-remove-the-tendon-from-chicken-breast-tenderloin/
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