Parchment Steamed Chicken Tenders With Vegetables And Vinaigrette Recipe

Save to Favorites

Post a Comment

Print Recipe

Email Recipe

Parchment Steamed Chicken Tenders With Vegetables And Vinaigrette

Rating:

Category: Chicken

4 Servings
By: National Chicken Council

Rate this recipe:

More Chicken Recipes :

» Chicken with Orange and Lemon Sauce

» HAWAIIAN GRILLED CHICKEN

» ANGEL HAIR PASTA WITH CHICKEN

» Roasted Lemon Chicken

» Dijonnaise Chicken

» Hawaiian Chicken Kabobs

» Pineapple Chicken

» Lemon Mushroom Herb Chicken

» Chicken With Red Peppers And Ginger

Ingredients:

1 ½ lbs chicken tenderloins (about 12 – 14)
Vinaigrette:
2 TBLS roughly chopped fresh basil
1 TBLS roughly chopped fresh tarragon
1 TBLS roughly chopped fresh oregano
1 tsp Dijon mustard
1 tsp capers
½ cup + 1 TBLS extra-virgin olive oil
¼ tsp salt
1/8 tsp pepper
3 TBLS + 1 tsp fresh lemon juice
Vegetables:
1 cup quartered cherry tomatoes
1 large zucchini, sliced thin
½ cup fresh corn (1 ear uncooked corn or ½ cup thawed frozen corn)
¼ tsp salt
¼ tsp pepper

Instructions:

In bowl of food processor, combine all ingredients for vinaigrette. Process until liquid is emulsified. Remove half of vinaigrette and set aside.
In large bowl, place chicken tenderloins and half of vinaigrette. Toss well to coat. Marinate one-half-hour, or longer. Combine all vegetables in large bowl; top with salt and pepper and toss well.
Tear four pieces of parchment paper, about 15” x 15” each. Place one-fourth of the vegetable mixture on each piece of parchment. Top with 3 -4 chicken tenders. Pull opposites of parchment together around chicken and wrap as package. Turn entire packet over and place on large microwave-safe plate. Repeat with second packet.
Place plate with two packets in microwave oven and cook for 6 – 7 minutes on medium high heat (5 to 6 power level). Remove from oven and repeat with remaining two packets.
When all packets are cooked, unwrap each packet and remove chicken and vegetables to individual serving plates. Drizzle with remaining vinaigrette and serve.
Makes four servings.
Nutrition Information, Per Serving:
490 calories; 35 g fat; 5 g saturated fat; 10 g carbohydrate; 2 g fiber; 3 g sugars

Recipe Comments :