This recipe is so easy that almost doesn’t warrant an actual recipe, but it’s so good that I have to share it with you! Grilled chicken is one of my favorite things to order at restaurants, whether on a salad or as an entree. We don’t have a grill, so I’ve tried my best to recreate those flavors using my stovetop and as few ingredients as possible. Here it is!
“Grilled” Balsamic Chicken
- Chicken Breast Tenderloins
- One bottle of your favorite Balsamic Vinaigrette Dressing (I like Aldi’s Light and Fit Version or this one from Kraft)
Heat a tablespoon of Olive Oil in a skillet over medium high heat. Once the pan is hot, add the tenderloins top side down. Cook for 5 minutes or until they easily release from the pan. Flip each tenderloin and then pour half the dressing on the chicken. Cook for 5 minutes – you may want to increase the heat just a tad to get some good color on the chicken. I like to flip the chicken once more to get good color on both sides, but just make sure the chicken is cooked through. The cooking time depends on the size of your tenderloins. Let the meat rest for a few minutes and then slice (if needed). Serve alone or on top of a big salad!
I love to pile this chicken on a salad along with romaine lettuce, tomatoes, frozen peas (defrosted under cold water) sliced avocado and ranch dressing. The warm chicken is perfect with all those cold veggies! Paul likes it with a side of Ranch dressing and a pile of oven fries. Either way, it’s yummy! 🙂