Karine Bakhoum: Cilantro Crusted Chicken Tenderloins Recipe

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Kathie Lee & Hoda: Today’s Kitchen

In the spirit of Father’s Day, Kathie Lee Gifford and Hoda Kotb head to Today’s Kitchen to join Karine Bakhoum, judge on Iron Chef, as she cooks up heart-healthy recipes for Father’s Day that not only the kids will enjoy, but can help you cook.

Karine Bakhoum: Cilantro Crusted Chicken Tenderloins Recipe

Kathie Lee and Hoda share the kitchen with Karine Bakhoum, judge on Iron Chef, as she shares a Cilantro Crusted Chicken Tenderloins recipe.

Kathie Lee Gifford and Hoda Kotb share the kitchen with Karine Bakhoum, judge on Iron Chef, as she shares a Cilantro Crusted Chicken Tenderloins recipe.

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Ingredients

  • 8 to 12 organic chicken tenderloins, washed and dried
  • 4 garlic cloves, finely chopped
  • 1 bunch cilantro, washed, dried and chopped
  • 1/2 cup extra virgin olive oil
  • 1 tablespoon Hungarian paprika
  • 1 lemon, juiced
  • Salt and pepper to taste

Preparation

  1. Place prepped chicken tenderloins in a bowl with chopped garlic and season with lemon, salt, pepper and paprika.
  2. Add extra virgin olive oil and cilantro and mix well.
  3. Let marinate for 10 minutes or more (can be done day ahead).
  4. Place marinated chicken on grill, cooking each tenderloin only a couple of minutes on each side until still slightly tender to the touch.
  5. Serve with grilled zucchini and carrot salad.

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