Chicken Tenderloins, Apples and Butternut Squash with Cider Sauce


Recipe


Time

Active Time:10 mins for tenderloins, 20 mins for apples/butternut squash and cider sauce
Total Time: 25-28 minutes (chicken), 35 minutes (apples/squash)

Recipe Yield

Varies upon number of guests

bon COOK Products Used

Flexipan® Medium Tartlet Tray, Medium Perforated Baking Sheet, Rectangular Roul’Pat, Beechwood Rolling Pin, Round Dough Cutters, Shaper, Santoku Chef Knife
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DetailsAdditional Info

Ingredients

  • 1 Chicken Tenderloin for each guest or skinless Chicken Breasts cut into tenderloin sizes
  • Buttermilk to marinate
  • 1 ½ cups Bread Crumbs
  • FRENCH PANTRY Sel Gris Salt
  • Ground, black Pepper
  • 1 tablespoon FRENCH PANTRY Herbs De Provence Herb Blend
            For Roasted Apples and Butternut Squash:
  • 1 Butternut Squash
  • 5 Golden Delicious Apples
  • 1 ½ cups Apple Cider
  • 2 ½ tablespoons Butter
  • ¼ teaspoon Pepper
  • ½ teaspoon Salt
  • ¼ teaspoon Allspice

bon COOK Products Used

Medium Bonmat, Perforated Baking Sheets, Stainless Mixing Bowl, FRENCH PANTRY Sel Gris Salt, Deep FlexiFlat™, Flexipan® Large Round Mold, Octagonal Bonmat™, Drizzle Spoon, FRENCH PANTRY Herbs De Provence Herb Blend

Directions

  1. Preheat oven to 400 degrees F, place oven rack in center position and place the Bonmat on the Perforated Baking Sheet and set aside
  2. Place Chicken in a shallow container and cover with Buttermilk for at least 1 hour
  3. In Mixing Bowl, combine Bread Crumbs, Salt and Pepper, then add in the Herbs and mix well
  4. Drain the Chicken from Buttermilk and roll in the crumb mixture until generously coated
  5. Place Chicken on the Bonmat and bake for 15-18 minutes
  6. Serve over a bed of Apples and Squash and with Drizzle Spoon, drizzle with reduced Cider mixture (see Roasted Apple and Butternut Squash Recipe)
 
            For Roasted Apples and Butternut Squash:
  1. Preheat oven to 400 degrees F, place oven rack in center position, place the Flexipat on the Perforated Baking Sheet and set aside
  2. Cut Squash in half, lengthwise, and then half again (remove seeds)
  3. Place the Squash in Round Mold and cover with Bonmat, then steam in microwave for 6 minutes
  4. When cool enough to handle, peel and cube the Squash
  5. Cube Apples into ½ inch pieces and place on Bonmat with Squash
  6. In saucepan, bring Cider, Butter, Pepper, Salt and Allspice to a boil and reduce by 1/3
  7. Drizzle Squash and Apples with ½ of the reduced Cider mixture and reserve the rest.
  8. Bake 15-18 minutes
  9. Drizzle remaining mixture over Chicken, Apples and Butternut Squash
        

Time:

Active Time: 10 mins for tenderloins, 20 mins for apples/butternut squash and cider sauce
Total Time: 25-28 minutes (chicken), 35 minutes (apples/squash)

Recipe Yield

Varies upon number of guests 

Reviews

Chicken Tenderloins, Apples and Butternut Squash with Cider Sauce

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