Prep time: 10 minutes
Cook time: 10-15 minutes
My good friend, Meg, had this fabulous looking salad at lunch the other day! It was chicken grilled in balsamic vinaigrette and red pepper flakes, served over spinach. It was great inspiration for this dish, which features rosemary and arugula.
The balsamic vinaigrette is used as a marinade in this dish. I made it approximately six hours before dinner, and would even suggest that you make the marinade the night before. The chicken was incredibly tender as a result of soaking in the marinade for several hours. The vinaigrette was quick and easy, but feel free to use a premade dressing if necessary. Meg used Bolthouse Farms balsamic vinaigrette, and it was delicious. In the end, this recipe is a delicious combination of sweet with a zippy flavor from the crushed pepper.
Vinaigrette Marinade Ingredients
1 lb chicken tenderloins
Crumb Coat Ingredients
¼ C parmesan cheese, freshly grated
1 C of Arugula
- Combine Balsamic vinegar, salt, pepper, and garlic powder in a medium/large bowl. Whisk until the salt and garlic powder have disintegrated.
- Slowly pour in olive as you whisk the mixture. This will look thicker than anticipated.
- Whisk in rosemary and green onions.
- Coat each tenderloin entirely with the mixture, dipping as if you were coating with bread crumbs.
- Please the chicken tenderloins close together in a shallow pan. I topped the mixture off with two sprigs of Oregano. Cover with tinfoil and marinade in the fridge for several hours.
- Right before cooking chicken, combine the Oregano from the marinade, parmesan cheese, bread crumbs, and red pepper flakes in mini food processor. If you don’t have a food processor, simply combine.
- Heat a medium size pan on stove, using medium-high heat. You don’t need to spray the pan much because the chicken is already coated in olive oil.
- Sprinkle the crumb mixture over the top of the chicken. Place the crumb side down onto the pan to sear it.
- After one side has seared, immediately sprinkle the top of each tenderloin with crumb mixture and flip.
- Reduce heat to medium-low once both sides of the tenderloins are seared. Cook for approximately five minutes, or until chicken is thoroughly cooked.
- Place 1 C of Arugula on each plate and drizzle each with 1 tsp of balsamic vinegar. Top greens with the cooked chicken.
I immediately texted Meg to tell her what an inspiration her lunch was. I know you will savor each bite – Cory and I certainly did! Hungry for more great recipes? Explore more Lawyer in the Kitchen!