Chicken tenderloins with capers, tomato, basil and balsamic
2
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Baby potatoes
600 g, chat variety, halved
Olive oil
1 tbs
Chicken tenderloin
500 g
Garlic
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)
Instructions
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.
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