Monday, July 18, 2011

Dukan Buttermilk Chicken Tenderloins

Looks dry, but it was moist.  This was actually
what was leftover.
SHE SAID: It smelled so good while we were cooking it!

Decided to try another recipe from since everything we've tried from this site has been delicious.  Again, we altered the recipe just a tad to use what we had in the kitchen and what we could find in the market.  We fried these up in our stir fry non-stick wok because the Forman grill seems to make everything way too dry.  Also, we live in two separate households and the female half of this couple forgot to bring her grilling pan.

Still, it smelled so yummy while we cooked the chicken up.  We had this chicken with some green salad which was just right.

Serves 4-6 people
Prep Time: 10 mins, plus 4+ hours to marinate chicken
Cook Time: 10-20 minutes, depending on how large your pan or grill is

1 1/2 lb. chicken tenderloins, skinless
1 c. soy milk
1 T. lemon juice
1 T. dijon
1 T. honey
1 1/2 t. dried rosemary
1 t. kosher salt
1/2 t. dried thyme
1/2 t. fresh ground pepper

Make buttermilk by combining 1 cup soy milk with 1 T. lemon juice and let sit for 5 minutes.  Then add all other ingredients except chicken, mix well.  Rinse and pat dry chicken, place in a large baggie and pour marinade in the baggie.  Seal and place baggie in a foil pan (just in case) and refrigerate for 4+ hours, but no longer than over night.  Grill or pan fry chicken until done.

We haven't used any spray or oil in our non-stick stir fry pan and everything fries up nicely without, it's been easy to clean.


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