Sautéed Chicken Tenders with Herb Gravy
Lightly pound the chicken tender with a meat tenderizer before sautéing.
Ingredients
- 4 each Chicken Tenders #345502
- 1 cup Jasmine Rice Cooked
- 2 oz. Poultry Gravy with Herbs
- 3 oz. Green Beans
- 1.00 Sprig Rosemary Garnish
Yields
1 Serving
Portion size
8 oz.
Instructions
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Step 1 Sauté chicken tenders in a sauté pan until the reach an minimum internal temp of 165°.
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Step 2 Form the jasmine rice into a cake and sauté in canola oil until crispy.
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Step 3 Blanch the green beans and season.
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Step 4 Assemble the plate as seen in the above picture.