Asian Infused Grilled Chicken Tenders with Bella Mushroom, Asparagus and Crumbled Goat Cheese

 

 

Asian Infused Grilled Chicken Tenders with Bella Mushroom, Asparagus and Crumbled Goat Cheese

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Asian Infused Grilled Chicken Tenders with Bella Mushroom, Asparagus and Crumbled Goat Cheese

Ingredients

4-6 chicken tenders

2-4 Bella Mushroom

10-12 asparagus; hard ends removed

1 cup crumbled goat cheese

3 tablespoon olive oil

Marinade Ingredients

1 teaspoon fresh rosemary; finely chopped

1 tablespoon fresh parsley; finely chopped

1 tablespoon Chinese Chili Paste

1/4 teaspoon crushed red pepper flake

3/4 Cup olive oil

1/2 Cup soy sauce

2 tablespoon Dijon Mustard

¼ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

Step-by-Step

1  place chicken tenders, Bella Mushroom and asparagus in gallon size Ziploc bag

2  place marinade ingredients in small mixing bowl; whisk well

3  pour marinade over chicken, mushrooms, and asparagus; seal Ziploc bag; gently shake bag to evenly distribute marinade

4  refrigerate minimum 6 hours before grilling (Note~I prefer to marinade 12-24 hours before grilling)

5  heat grill, carefully treat grill surface with Pam Grilling Spray

6  using grilling tongs arrange chicken Mushroom and asparagus on prepared surface grill 3-4 minutes; using tongs turn chicken mushroom and asparagus; grill asparagus 2 additional minutes and remove from grill; reserve asparagus; continue grilling chicken and mushrooms 3-5 additional minutes or until chicken is fully cooked and mushroom is fork tender; remove from grill; reserve

7  evenly divide and arrange chicken tenders, asparagus, and mushroom onto serving plates; drizzle each with olive oil and top with crumbled goat cheese; serve immediately