1 pound chicken tenderloins
1 tablespoon vegetable oil
salt & pepper to taste
5 Roma tomatoes
4 chipotle peppers from a can of chipotle peppers in adobe sauce
1/2 cup mayo
pinch of sea salt
For the chicken: pat the chicken completely dry with paper towels. Season both sides with salt & peppers. Heat the oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken and just let it sit and cook until it is golden. Flip and cook until the other side is golden – add more vegetable oil if necessary when flipping.
For the sauce: combine all ingredients in a food processor and puree. Store covered in the refrigerator until ready to serve.
To serve: spoon the sauce over the chicken
*I did serve the sauce chilled from the fridge – I had not made it that much earlier from making my chicken to let it get too cold but I am always scared about heating up mayo so I just let the heat from the chicken and pasta warm the sauce.
*I served this on top of angel hair pasta
RECIPE INSPIRED BY: Spabettie
THIS RECIPE PROUDLY LINKED TO: Couponing And Cooking, Jam’s Corner, Addicted To Recipes, Love Bakes Good Cakes, White Lights On Wednesdays, The NY Melrose Family, Eat At Home, DJ’s Sugar Shack, 5 Days 5 Ways, Sunflower Supper Club, Simple Living With Diane Balch, Blissful & Domestic, Gooseberry Patch