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Black Forest Chicken Fingers - Another original recipe from Julia M.

p>Black Forest Chicken Fingers - Another original recipe from Julia M.
Serves 3-4

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)

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

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.