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1 Pkg. Organic Chicken Tenderloins

2 Tablespoons Olive Oil

2 Cloves garlic, finely chopped

3 Tablespoons Bell Pepper, finely chopped

3 Tablespoons red onion, finely chopped

½ lemon, squeezed

1 Tablespoon Lemon Herb Seasoning

3 Tablespoons Parmesan cheese, finely grated

Reserve 1 Tablespoon Olive Oil for cooking.  Mix olive oil, garlic, peppers, onion,

lemon juice and herb seasoning in a bowl.  Rinse chicken in cold water, pat dry and add to bowl with ingredients.  Leave at room temperature for at least 1 hour.  The longer the chicken marinates the more flavor it will have.  In a skillet, add the 1 tablespoon of olive oil that you reserved earlier and warm to medium heat. Once the skillet is hot remove the chicken from the marinade and add it to the skillet. Save the leftover vegetables and marinade for later use.  Brown the chicken on medium heat turning once or twice for even cooking.  Add marinade and vegetable mixture, cover and cook on medium-low heat, continue cooking until chicken is cooked to your desired level of doneness.  Remove the chicken from the pan and place on a paper towel. Sprinkle with Parmesan cheese before serving.