For Valentine's Day my sweeties and I all went to dinner at Bahama Breeze. We chose somewhere family friendly as we had all three kids in tow. I ordered a grilled chicken with mashed potatoes and a cilantro cream sauce. It. Was. Delicious. Specifically that cilantro cream. I knew this would be my next recipe to tackle.
Step forward about a week and I received a box full of awesome ingredients to try. Goya foods is a line of foods I have bought in the past. I love their rice, beans and sauces. As a test chef I was working with Frozen Yucca, their Extra Virgin Olive Oil and Adobo Lite (a lower salt of the original seasoning). I decided I could marry these two and come up with something delicious.
- 1 lb Boneless, skinless chicken tenderloins
- 5 TB Goya Adobo Lite Seasoning
- 2 TB Goya Extra Virgin Olive Oil
- 1 cup of beer
- 1/2 cup of flour
- 2 TB cornstarch
- 1 cup Panko Bread Crumbs
- Set up a station to dredge the chicken. In one bowl I mixed the cornstarch, flour, 2 TB adobo seasoning and beer. (Most people would probably want to use egg and milk but we cannot because of Abby's allergies.) In the other I combines the panko and the rest of the adobo seasoning.
- Dredge each piece of chicken in the batter mixture and then in the bread crumbs. Set aside. Sprinkle with extra adobo seasoning
- In a large skillet (I used my new favorite cast iron pan) heat the olive oil to medium high heat. In batches brown each side of the breaded chicken. My tenderloins were thin so they were almost cooked through after browning. Place the chicken in a a baking dish in a 375 degree oven for 5-10 minutes or until cooked through.
- 1/4 cup sour cream (we used soy)
- 1/4 cup chopped fresh cilantro
- 1/4 cup soy creamer
- 1/3 lime, juiced
- Salt and pepper to taste
- Whisk the ingredients together and season with salt and pepper. Drizzle over chicken.
The Verdict: A definite thumbs up! The chicken was delicious and even the kids loved the seasoning.