Grilled Chicken Tenderloins Cooking Instructions
For all cooking methods, heat to an internal temperature of 165° F.
4 ea. Georges Farmers Market® boneless, skinless chicken breasts
1 Tbsp. Dijon Mustard
1/4 Cup plus 1 Tbsp. of lemon juice
3 Tbsp. Olive Oil
1/2 Cup chopped onion
2 Ea. Ears of corn (kernels cut off)
1 Ea. Medium Squash, diced
1 Ea. Jalapeno, seeded & minced
Salt & pepper to taste
1 Ea. Medium, Tomato Diced
1/3 Cup Flour
2 Tbsp. Minced Cilantro Leaves
Cut each chicken breast down the center but not all the way through, now cut each side in half again but not through. Pound out breast to make the entire breast super thin and easy to cook quickly.
Mix mustard and 1/4 cup lemon juice in a shallow dish. Once the chicken is pounded thin, place in the mustard mixture. Turn to coat both sides and set aside.
Heat 1 tablespoon oil in a large skillet, add onion and sauté on low a few minutes, until softened. Add corn, jalapeno and squash and continue to cook until vegetables are tender, about 15 minutes. Season with salt and pepper. Remove from heat, fold in tomato, add 1 tablespoon lemon juice and set aside.
Remove chicken from mustard mixture, dust with flour and season with salt and pepper. Heat remaining oil in a large cast-iron skillet or grill pan on medium-high heat and sear chicken, turning once, until lightly browned and just cooked through, about 5 minutes a side. Arrange on a serving platter. Add cooking oil to vegetables, fold in cilantro and spoon over and around chicken.