Rosemary Scented Tenderloins with Sweet Potato and Leek Puree
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Rosemary Scented Tenderloins with Sweet Potato and Leek Puree

Rosemary Scented Tenderloins with Sweet Potato and Leek Puree

Serves 4 | Prep/Cook Time: 30 Min
  • Calories 305
  • Protein 19g
  • Sodium 590mg
  • Sat.Fat 3.8g
Nutritional Information
Serving Per Recipe: 4
Amount Per Serving
Calories 305
% Daily Value*
Total Fat 10.3g 0 %
Saturated Fat 3.8g 0 %
Cholesterol 51g 0 %
Sodium 590mg 0 %
Total Carbs 35g 0 %
Dietary Fiber 4g 0 %
Sugars g
Protein 19g
Vitamin A %
Vitamin C %
Calcium %
Iron %
*Percent Daily Values are based
on a 2,000 calorie diet.

1 pkg. PERDUE® FIT & EASY® Boneless, Skinless Chicken Breast Tenderloins
2 tablespoons butter
2 Leeks, white and light green part, cleaned and diced
2 large sweet potatoes, peeled and diced
2 cans chicken broth (14 1/2 ounces each)
1 cup water
1 cup flour
2 teaspoons dried rosemary
1 teaspoon salt
1/4 cup oil
1 Heat butter in a Dutch oven over medium heat. Add leeks to pan and stir until translucent but not browned. Add sweet potatoes, chicken broth and water; cook over medium-high heat about 20 minutes or until potatoes are fork tender.
2 Meanwhile, in a large, shallow plate or bowl, stir together flour, rosemary and salt.
3 When leeks and potatoes are cooked, remove them from the Dutch oven with a slotted spoon, and put into food processor; add 1/2 cup broth from Dutch oven; reserve remaining broth. Process potato mixture until smooth.
4 Heat oil in a large, nonstick skillet. Dip tenderloins in remaining broth, and coat with flour mixture; shake off excess flour. Repeat. Add tenderloins to pan and cook on both sides until browned. Serve tenderloins with Puree.
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Serves 4

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