In the fresh meat case
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Prep Time: 10 min
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Cook Time: 20 min
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Serves 4
- 290
Calories
- 16G
Protein
- 640MG
Sodium
- 5G
Sat.fat
- 4G
Sugar
In the fresh meat case
Ingredients
2 cups heirloom cherry tomatoes, halved
3 cloves garlic, finely chopped
3 tbsp. chopped fresh basil
2 tsp. balsamic vinegar
1/8 tsp. black pepper
2 tbsp. olive oil
1/2 cup Parmesan cheese, shredded (optional)
Bake
Preheat oven to 425°F. Place the chicken tenders on a baking sheet and bake for 8 minutes. If frozen, add 2 minutes to heating time. Remove the tray from the oven and use tongs to flip each chicken tender. Heat for another 8 minutes. Let stand for 2 to 3 minutes before serving.
Bake
Preheat oven to 425°F. Place the chicken tenders on a baking sheet and bake for 8 minutes. If frozen, add 2 minutes to heating time. Remove the tray from the oven and use tongs to flip each chicken tender. Heat for another 8 minutes. Let stand for 2 to 3 minutes before serving.
Mix
In a large bowl, mix together the tomatoes, garlic, basil, balsamic vinegar, and black pepper. Toss with the olive oil.
Mix
In a large bowl, mix together the tomatoes, garlic, basil, balsamic vinegar, and black pepper. Toss with the olive oil.
Serve
Place 2 to 3 chicken tenders on a plate. Spoon tomato mixture over the chicken and top with shredded Parmesan cheese if desired. Serve with risotto, rice or a green salad on the side.
Serve
Place 2 to 3 chicken tenders on a plate. Spoon tomato mixture over the chicken and top with shredded Parmesan cheese if desired. Serve with risotto, rice or a green salad on the side.
Bruschetta Topped Chicken Tenders
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Yumm PLEASE click the link to help me out
PATRICIA
Does your nutritional value include the optional cheese? If not what would the nutritional be if you include the cheese?
Andrew (1)