Slow Baking Chicken tenders at 225 F , now we're talking. I started by marinating the tenders over night in my Fresh Adobo sauce and Honey.
Here it is copied from a previous blog:
I had Chef Michael on the phone and he suggested I turn on my gas stove top burner. And roast 3 peppers at a time over the open flame. This sped up the process and in no time I was ready with 12 Guajillo Peppers to finish 1 cup of Adobo sauce.
Already pureed in my food processor were:
2 Garlic cloves
1 1/2 tsp. Apple Cider vinegar
1/2 tsp. sea salt
3/4 tsp. brown sugar
1/4 tsp. Cumin
I added in the 12 roasted peppers and 2 Chipolte peppers. Minced these peppers and refrigerated the resulting sauce.
And now the rest of the story
This afternoon I baked 6 tenders in a ceramic pan for 45 min.Checked in on them. And finished them at 350 F for 15 min. Currently they are cooling down in the fridge with a puree of dried Ancho peppers and Chipolte spread over them and additional Honey drizzled on top. Out of the freezer I have pulled tomato tortillas and a 6-inch sub bun. I also finished cooking the Black Beans from last night. I have the SamM salsa standing by. When the wife and I are ready for dinner we shall what direction we go.
Waiting ,still waiting.........
Ok, Fred just made me the tex mex chicken meal, it was great. The way he presented the meal was the chicken was on the bottom, then the black beans, salsa, and finally melted mozzarella cheese on top. Everything was so tender didn't need any knife to cut into the chicken...It was wonderful. For dessert we finished the peach apple cobbler with strawberry ice cream and bananas.