Quick Tip: Pounding the chicken tenders flat with a meat mallet in this dish allows them to bake in minutes, just enough for the asparagus to be slightly crunchy. Tenders are pounded while in a plastic bag to eliminate clean up. Go easy with the mallet to avoid puncturing the bag. Use leftover wine to finish off the dish or if preferred, substitute orange juice or chicken broth. Serve with rice or a hearty grain.
- 14-16 oz. fresh chicken tenders
- 1 tsp. rosemary, ground
- 1/2 tsp. thyme
- 1/2 tsp. orange peel (optional)
- 1 Tbs. red wine vinegar
- 1 T. olive oil
- Salt and pepper to taste
- 8 spears fresh asparagus, trimmed
- 4 thin slices Alpine Lace Swiss cheese
- 1/8 tsp. cayenne pepper or paprika
- 2 Tbs. white wine
Place chicken, rosemary, thyme, orange peel, vinegar, oil, salt and pepper in a strong, plastic, zipper-style bag. Using a meat mallet, pound chicken to 1/2-inch thickness. Transfer to a lightly oiled skillet; saute over medium heat for 2 minutes on each side. Serves 4. (Combine any leftover chicken with chutney and almonds for a great salad.)
Nutritional Informational Per Serving: Calories: 242; Fat: 10g; Protein: 31g; Carbohydrates: 3g; Sodium: 150mg; Fiber: 1g.