Directions
- 1Remove the tendon from 1.5 pounds of cleaned chicken tenders using a fork.
- 2Season the chicken with a little avocado oil, adobo all-purpose seasoning, garlic powder, Italian seasoning, onion powder, smoked paprika, two teaspoons of salt, and black pepper.
- 3Use the oil from an 8 ounce jar of sun-dried ripened tomatoes to cook the chicken in a pan.
- 4Remove the chicken from the pan when it is about 75% cooked.
- 5Add some onion and three cloves of garlic to the pan.
- 6Add about half the jar of sun-dried tomatoes, cutting some of them in half.
- 7Pour in one pint of heavy cream.
- 8Season the sauce with red pepper flakes, Italian seasoning, garlic powder, and a large pinch of salt.
- 9Add a heavy amount of parmesan cheese.
- 10Add about two handfuls of washed spinach and let it wilt down.
- 11Return the partially cooked chicken and its juices to the pan with the sauce.
- 12Let the dish cook on low to medium heat for about 10 to 15 minutes.
- 13Serve with potatoes.
Ingredients
- 1.5 pound cleaned chicken tenders
- little avocado oil
- adobo all-purpose seasoning
- garlic powder
- Italian seasoning
- onion powder
- smoked paprika
- 2 teaspoons salt
- black pepper
- 8 ounce jar sun-dried ripened tomatoes
- oil from sun-dried tomatoes
- onion
- 3 garlic cloves
- 1 pint heavy cream
- red pepper flakes
- large pinch salt
- heavy amount parmesan cheese
- 2 handfuls washed spinach
Equipment
forkpan
Tips
- Use the oil from the sun-dried tomatoes to cook the chicken.
- Do not fully cook the chicken initially; it should be about 75% cooked before being removed from the pan.
- Cut some sun-dried tomatoes in half for variety.
- Serve with potatoes.
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