I saw that Gayle shared a recipe for Almont Pork Tenderloin, and I thought I would share two of my favouite ones. One is lean and healthy, the other one not so much so. See if you can spot which one is which… But both are tasty.
1.5-2 lbs chicken breast/tenderloins (about 3 chicken breasts)
1 can chicken broth
4 tablespoons soy sauce
2-3 tablespoons balsamic vinegar
3 cloves crushed fresh garlic, or 1-2 teaspoons crush garlic from a jar
rosemary leaves (about 1 tablespoon is good)
salt, black pepper
Mix everything but the chicken in a pot and bring to a boil.
Trim any fat off the chicken and cut in smaller, bite size, pieces Put chicken into the pot.
Bring back to a boil and let it cook for 7 minutes.
Serve with rice of your choice and a mixed sallad.
2 lbs chicken breast/tenderloins (about 3-4 chicken breasts)
cayenne pepper, paprika powder
1/2 cup salted peanuts
1 pint heavy whipping creme (or for a leaner version, creme fraise)
1 bottle Heinz chili sauce
2-3 tablespoons bacon bits
Trim chicken breast from fat. Dust with cayenne pepper and paprika powder, possibly some salt.
Bake in owen until done (make sure not over done, better go a minute or two too short).
Cut in small bite size pieces. Put in oven safe deep dish.
Slice banana over it, distribute slices evenly. Sprinkle peanuts evenly over it as well.
Whip the cream, mix in chili sauce and stir/mix well. Pour over chicken. Top with bacon bits.
Bake in oven, 450 degrees for 20-25 minutes.
Serve with rice and a sallad.