Ingredients
White meat chicken tenderloins
Corn flakes
Buttermilk
“Lime” Splash (Canary Island Garlic and Herb Olive Oil)
Preparation
Crush up about 1 cup of corn flakes per 3 tenderloins. Dunk tenderloins into buttermilk and roll in corn flakes. Add 2 -3 tablespoons Canary Island Garlic and Herb Olive Oil “Lime” to a sauté pan and sauté unti done. Approx 5-7 minutes. Place baby greens on a plate and top with hot chicken and sprinkle
