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 breast
6 Tbsp Extra Virgin Olive Oil
4 Ea. Fresh Garlic Cloves minced to a paste
1 Ea. Loaf Italian Bread (7″x5″) halved horizontally
6 Ea. Roma Tomatoes cored & Halved
2 Ea. Zucchini halved then cut in to 1″ pieces
8-10 Ea. Bella Mushrooms halved
1/2 Cup Favorite Tomato Pasta Sauce
3 Oz. Mozzarella Cheese shredded
1 Oz. Parmesan Cheese grated
2 Oz. Pepperoni slices quartered
2 Tbsp. Fresh Basil roughly chopped
1 Tbsp Fresh Thyme rough chopped
1 Tbsp Fresh Rosemary rough chopped
1 Tbsp fresh Oregano rough chopped
Heat oven to 450° space the racks to lower and middle
Mix Olive Oil, Garlic, 1/4 tsp.salt, 1/4 tsp.pepper in a bowl.
Brush the oil mixture on both cut sides of the bread. Wrap in foil
Add the fresh herbs to the remaining oil mixture.
Toss the cut vegetables in the remaining garlic/herb oil mixture
Oil a rimmed sheet pan with olive oil
Place chicken in the center of the sheet pan spaced 1″ apart
Arrange the coated vegetables around the chicken
Place the chicken & vegetables on the top rack
Put the bread on the bottom rack
Bake for a total of 10 min. rotate the chicken pan,top with
Bake an additional 10 min or until your chicken reaches 165°
internally at the thickest lobe of the breast.
Remove bread, slice serve on side with Chicken & Vegetables