Black Forest Chicken Fingers

Another original recipe from Julia M.

Serves 3-4

Ingredients

Marinade:

• 1/4 C Di Olivas All Natural Butter Flavored EVOO
• 2 T Di Olivas Dark Chocolate Balsamic Vinegar
• 2 T Di Olivas Black Cherry Balsamic Vinegar
• 1/4 C. Chicken Broth
• A few grinds each of salt and pepper
• 1 T. Light Brown Sugar
• 1-1b. chicken breast tenders (approximately 12 pieces)

Coating:

• 1/2 C. Bread crumbs (This is not a crunchy coating. This soft, but not soggy, coating really works!).
• 1/2 C. Almond Meal (Julia used Bob’s Red Mill found in the baking aisle of your grocery or you could also check Trader Joe’s in the nut aisle)
• 1/8. t. cinnamon
• 2 t. Cocoa (Julia uses Ghirardelli’s Unsweetened Cocoa)

Dipping Sauce:

• 1 bulb section of a shallot, finely minced
• Di Olivas All Natural Butter Flavored EVOO, about 4 turns of the skillet
• 3/4 C. chicken broth
• 1/2 C. Black Cherry Preserves (Julia uses Dickenson’s)
• 5 t Di Olivas Dark Chocolate Balsamic Vinegar
• 1 t light brown sugar
• 1 T corn starch mixed with 1 T. water

Steps

1. Combine all the marinade ingredients in a zip top bag.
2. Place chicken tenders in the marinade turning a few times to coat well. Lay flat in the refrigerator for 1 hour. In the meantime prepare the coating and the sauce ingredients.
3. Combine the coating ingredients well in a shallow bowl. Cover and set aside.
4. Gather and measure the sauce ingredients.
5. Preheat oven to 375 degrees. Spray a cookie sheet with non-stick spray.
6. When the chicken completes marinating, remove chicken tenders a piece or two at a time and turn over a couple times in the coating mixture. Place the chicken tenders on the cookie sheet, so they are not touching each other.
7. Bake at 375 degrees for 12-15 minutes until juices run clear.
8. Start the sauce. Over medium heat saute the shallots in the EVOO for a few minutes until they start to look transparent. Add the remaining ingredients increase heat to medium high and bring to a boil. Boil for a few minutes while continually stirring.
9. Stir in the cornstarch mixture and stir until smooth and thickened.
10. Remove from heat and allow to cool slightly.
11. Divide the sauce into individual dipping bowls to serve along side the chicken for dipping.