- 8 chicken tenderloins (or 1 for each guest)
- 2 Tablespoons DAH Sweet Basil Oil
- 1/4 cup butter
- 1 cup heavy cream
- 1-1/2 cups fresh shredded parmesan
- 1 teaspoon DAH Traditional Balsamic Vinegar
- 1/4 cup fresh parsley, chopped
Preheat oven to 375 degrees. Place Deep Flexiflat on medium perforated bake sheet. Place chicken tenderloins on deep flexiflat and brush with Sweet Basil Oil. Bake for 15 minutes. While it is baking, Place ¼ cup butter in large round mold, place in microwave and melt (approximately 30 seconds to 1 minute). Add 1 cup heavy whipping cream, and bring to a boil in microwave on high for 2 minutes. Add 1-1/2 cups Parmesan, Balsamic Vinegar, & fresh parsley. Stir in and cook on high for 1 minute. Remove chicken from oven & drain off water. Spoon alfredo sauce over chicken and bake in oven for an additional 15 minutes. Remove to serving platter & spoon alfredo sauce back over chicken, garnish with fresh herbs.
Part of our Country Garden Menu; also includes Herbed Red Potatoes and D'anjou Pear Cake.