MARMELADE VINAIGRETTE CHICKEN
- 2 tablespoons peach marmalade
- 4 tablespoons Balsamic Vinegar
- 1/3 cup Canola oil
- 2 tablespoons soy sauce
- salt and pepper to taste
- 4 chicken tenderloins
make vinaigrette by whisking together the vinegar and the marmalade. Add the canola oil in a thin stream to the marmalade/vinegar mixture until well incorporated.
Cut chicken tenderloins into strips, season with salt and pepper. Put the chicken strips into the vinaigrette, covering chicken completely in the mixture, cover and let rest 15 minutes.
Lightly grease a pan and cook the chicken on low heat until done, about 3 minutes each side.