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Photo of Chicken tenderloins with capers, tomato, basil and balsamic by WW

Chicken tenderloins with capers, tomato, basil and balsamic

2 - 6
PersonalPoints™ per serving
Total Time
30 min
15 min
15 min
For a quick and simple dinner mid-week these tenderloins are a must! Pan cooking means fast cooking and a crispy coating on the chicken. Drizzle the tomato salad dressing onto the chicken for added flavour.


Baby potato

600 g, chat variety, halved

Olive oil

1 tbs

Skinless chicken tenderloin

500 g


3 clove(s), thinly sliced

Cherry tomatoes

250 g, halved

Capers, rinsed, drained

1 tbs

Balsamic vinegar

1 tbs, white variety

Fresh basil

¼ cup(s)

Mixed salad leaves

4 cup(s), (120g)


  1. Boil, steam or microwave potatoes until just tender. Drain.
  2. Meanwhile, heat half the oil in a large non-stick frying pan over high heat. Cook chicken, turning, for 3 minutes each side or until browned and cooked through. Transfer to a plate. Cover to keep warm.
  3. Heat remaining oil in same pan over medium-high heat. Cook garlic, stirring, for 1 minute or until fragrant. Add tomatoes and capers and cook for 2 minutes or until tomato has softened. Stir in vinegar and basil. Top chicken with tomato mixture and serve with potatoes and salad leaves.


TIP: White balsamic vinegar is light golden in colour and has a milder taste than regular balsamic, making it perfect with chicken or fish. If unavailable use white wine vinegar with a pinch of caster sugar.