Grilled Chicken Tenderloins Cooking Instructions
For all cooking methods, heat to an internal temperature of 165° F.
1 lb. Georges Farmers Market® boneless, skinless Chicken Breasts
Salt & Pepper As Needed for taste
¼ Cup Olive Oil
6 Roma Tomatoes, diced
3 Ea. Fresh Garlic Cloves, Minced
1 Cup (Loosely Packed) Fresh Basil Cut in to Ribbons
1/4 Cup Butter
1 lb. Pasta of your choosing
Cook Pasta, set aside.
Toss with a little oil to prevent sticking.
Lay the chicken breast flat between plastic wrap, pound the breast until it is equal thickness throughout. This will ensure even cooking.
Sprinkle each piece of chicken generously with sea salt & freshly ground pepper.
Prep the tomatoes, garlic, and basil and set aside.
Heat the olive oil in a large heavy skillet
Add the chicken and pan-fry for 5 minutes per side
The end result should be an internal temp of 170° & a nice brown color
Give the oil a few minutes to cool, add the tomatoes, and return to heat
Simmer to cook the tomatoes down into a chunky-sauce-like-mixture.
Add the garlic and butter and stir to combine until the butter is melted
Add the chicken back in to soak in the sauce for a few minutes.
Just before serving, stir in the basil.
Top servings of pasta with the chicken and the sauce.