Marinated chicken tenderloins | Farmer's Weekly SA
Most unusually for this kitchen, which believes in skin-on, bone-in chicken portions, a pack of deboned, skinned chicken breasts lay on the counter, en route to becoming a stir-fry. Close examination...
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Ingredients
- 12 chicken tenderloins
- 3 tablespoons extra virgin olive oil
- 2 teaspoons mustard powder
- 2 teaspoons coarse wholegrain mustard
- 2 teaspoons brown sugar
- Juice from a ¾ fresh lemon
- Black pepper on demand
- Fresh green herbs for garnish
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