DEEP IN THE HART

A few recipes...... per request from my friend :

Almond Crusted Chicken Tender Salad

Salad:

1 lb chicken breast tenders

1 egg

1 T Kikkoman Terriyaki marinade and sauce

1/2 c all purpose flour

1/2 c Kikkoman panko bread crumbs

1/2 c smoked almonds, finely chopped

2-3 t veggie oil

6 c mixed baby salad greens

2 oranges, peeled and cut into segments (i used mandarin oranges)

Dressing:

1/4c kikkoman terryaki marinade and sauce

1/4 c olive oil

2 T honey

2 T vinegar

1 T orange peel

Salad: Season tenders, beat egg with terryaki sauce well. Combine bread crumbs and almonds in a shallow dish. Place flour in another shallow dish. Dust both sides of chicken with flour, dip into egg mix, and then coat with almond mix. In a 12 in skillet, heat 2 T veggie oil over med-hi heat. Add chicken and cook 6-7 minutes, turning once (add more oil if needed).

Divide salad greens among four plates. Arrange chicken and orange segments on greens. Serve with dressing (just whisk together all the ingredients for the dressing).

Note: I served this one night this week without the chicken as a side salad... delicious!

Next dish is a PW recipe.... click on PW to get roasted garlic and new potatoes recipe.

last but not least....

Plum Glazed Pork Tenderloin

1/2 c plum jelly

2 T lime juice

2 minced scallions

2 garlic cloves, minced

1 t grated ginger

2 pork tenderloins (1 1/2 to 2 lbs total)

2 T vegetable oil

S&P

Combine jelly, juice, scallions, garlic and ginger in a bowl. Rub tenderloins with oil and season with salt and pepper (or your favorite seasoning in which case I use Tex-Joy... if you live in texas and don't know what tex-joy is you need to. We put it on EVERYTHING. Please do me a favor and go buy some at Academy.... and while you're at it, Texans, send me a bottle in the mail, thanks).

Grill meat over a hot fire until browned on all sides and internal temp reaches 145... about 12 minutes. Brush with plum glaze and cook 1 minute longer. Transfer to platter, cover with foil, and let rest 5 minutes. Serve with remaining glaze. Serves 4 (with leftovers)