By Protein
Steakhouse Chicken Tenderloins Entrée Recipe
Ingredients
- 2 EA. Tyson® Uncooked Breaded Steakhouse Chicken Tenderloins, Frozen
- 1 CUP Seasoned Smashed Potatoes (Sub-Recipe)
- 6-8 EA. Stalks Broccolini (Sub-Recipe)
- 1 DASH Cracked Black Pepper
- 1 DASH Flake Salt
- 1 TSP. Chopped Chives, Fresh
- 2 TBSP. Roasted Garlic Aioli, Prepared
- 1 EA. Dinner Roll, Prepared
- 1 TBSP. Whipped Butter
Help satisfy all of your guests with this elevated take on a classic with our recipe for the Steakhouse Chicken Tenderloins Entrée. This delicious dish features Tyson® Breaded Steakhouse Chicken Tenderloins paired with seasoned smashed potatoes and charred broccolini with a side of roasted garlic aioli.
Directions
- Heat oil in deep fryer to 350°F.
- Cook chicken tenderloins from frozen in the deep fryer for 3-5 minutes, or until an internal temperature of 170°F is reached. Remove from heat and hold warm.
- Place the seasoned smashed potatoes onto service plate at 5 o'clock, keeping them neat and slightly stacked.
- Place charred broccolini stems onto service dish at 10 o'clock, keeping tips together and stems in neat, parallel lines.
- Place cooked chicken tenderloins at the center of the plate, layering them slightly for height. Do not cover the tenderloins with sides.
- Finish plate with a dash of cracked black pepper and sprinkle of flake salt. Sprinkle chopped chives over seasoned smashed potatoes.
- Put roasted garlic aioli in ramekin and place onto service dish.
- Place dinner roll and whipped butter on separate side plate.
- Serve immediately.
Seasoned Smashed Potatoes
Ingredients
- 1.5 LBS. Fingerling Potatoes, Raw
- 1 TBSP. Cornstarch
- 4 TBSP. Olive Oil
- 2 TBSP. Butter, Melted
- 2 EA. Garlic Cloves, Minced
- 1 TSP. Kosher Salt
- 1 TBSP. Chopped Chives, Fresh
Directions
- Preheat oven to 450°F. Line sheet pan with parchment and lightly grease surface with oil or pan spray and set aside.
- Add potatoes to cold, salted water and bring to a boil. Cook for 15-29 minutes, or until potatoes are fork-tender. Drain well and allow to air dry for 5-10 minutes.
- Toss potatoes in cornstarch, coating evenly.
- Place potatoes in single layer on sheet pan and smash each with a flat spatula so that each become approximately 1/2 inch thick.
- In a medium mixing bowl, combine olive oil, melted butter. Garlic, salt and cracked black pepper, stirring until well combined.
- Spoon seasoned oil mixture over each smashed potato, ensuring that some oil pools slightly around each of them.
- Cook potatoes in oven for 25-35 minutes, flipping halfway through. Remove from heat and hold warm for service.
Charred Broccolini
Ingredients
- 1 BUNCH Broccolini, Fresh
- 2 TBSP. Olive Oil
- 1 TBSP. Butter
- 2 EA. Cloves Garlic, Minced
- 1 DASH Kosher Salt
- 1 DASH Cracked Black Pepper
- 1/2 EA. Lemon, Seeded
Directions
- Wash and trim broccoli, removing tough ends. Pat dry to remove all excess moisture.
- Heat a cast iron skillet over medium-high heat.
- Add olive oil to heated skillet, followed by broccolini, placed in a single layer. Leave unmoved for 2-3 minutes to develop a char.
- Once bottom side is charred, flip broccolini over and cook for another 2-3 minutes.
- Reduce heat to medium-low. Add garlic and butter, tossing constantly for an additional 1-2 minutes until fragrant.
- Season with salt and cracked black pepper then squeeze lemon juice over top to fully coat broccolini.
- Transfer broccolini to service dish. Serve immediately.
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