USED FOR:
- meal prep
- chicken pitas with roasted veggies
- chicken cabbage salad
- toasted pecan spinach salad
- chicken and waffles (oatmeal waffles are the BEST!)
- chicken fettuccine
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2 pounds of chicken tenders
1 teaspoon Kosher salt
1/2 teaspoon coarse black pepper
olive oil - for cooking
Combine all in a small or medium bowl and keep in the fridge until ready to cook.
Depending on the size of your cast iron pan or frying pan:
cook 1/2 or all of the chicken tenders until a toasty golden brown on both sides.
If the chicken becomes stuck to the pan while cooking, add a little additional oil.
Re-oil pan and cook any remaining portions if needed.
Keep covered with foil to maintain moisture until ready to eat or until fully cooled enough to store in the fridge.
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Click Link FOR: Mama Jo's Recipe Blog TABLE OF CONTENTS
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