Grilled Chicken Tenderloins Cooking Instructions
For all cooking methods, heat to an internal temperature of 165° F.
3 lbs. Georges Farmers Market® boneless, skinless chicken breasts
3.5 quarts Chicken Stock
2 Tsp. Salt
1 Tsp. Black Pepper
1 Lg. Egg
5 Tbsp. Water
3 Tbsp. Crisco® (original)
1 ½ cups All Purpose Flour
Put chicken in a sauce pan and cover with chicken stock.
Bring to a boil.
Reduce to a simmer
Cover and cook for 10 minutes, or until chicken is thoroughly cooked.
Carefully remove cooked chicken to a separate bowl; and, using two forks, shred chicken.
Mix 1 1/2 cups of Flour, 3 Tbsp. Crisco® and 1/2 tsp. salt until crumbly
Add 1 beaten Egg, 5 Tbsp. water making a soft dough.
Divide dough in to 2 equal parts.
Roll both dough mounds in to thin sheets
Cut the dough in to medium thickness strips, Allow to dry for 15 minutes
Heat Chicken Stock and 1 tsp. salt to a simmer
Drop the dough strips in to the stock, cook for 10-12 minutes
Add 1 Cup of Milk, 1 tsp. Black Pepper
Add the shredded poached chicken
Return to a boil
Cover, let steam & thicken for 10 minutes