Lemon Herb Chicken Tenders

Lemon Herb Chicken Tenders
  1. 1 ¼ pounds chicken tenders*
  2. ¼ cup Fused Wild Rosemary EVOO
  3. 1 T. chopped fresh rosemary
  4. 1 clove garlic, minced
  5. 1 lemon
  6. ½ teaspoon sea salt
  7. ½ teaspoon black pepper
  8. ¼ cup Neaplitan Herb Balsamic Vinegar
  1. 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.
  2. 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.
  3. 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!!
  4. 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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