Recipes

INGREDIENTS

• 2 lbs. chicken tenderloins
• 1 cup pistachios
• 1 cup Margaritaville Pineapple Chili Lime Marinade
• ¾ cup Panko breadcrumbs
• 1 Tbsp. cooking oil
• Salt and pepper to taste

DIRECTIONS

• Heat oven to 400°.
• Using a food processor, pulse pistachios and bread crumbs.
• Dip tenderloins in Pineapple Chili Lime Marinade then in pistachio mixture, coating them well.
• Heat oil in pan over medium-high heat.  Sear tenderloins 1 minute per side and transfer to a greased cooking sheet.
• Bake for 12-15 minutes or until internal temperature reads 165° on an instant-read thermometer.