Ingredients
- 1/4 cup Latah Creek Chardonnay
- zest and juice of 2 lemons
- 1/3 cup extra virgin olive oil
- 2 lbs. chicken breast tenders (about 20 pieces) or chicken breasts cut into cubes.
- salt and coarsely ground black pepper, to taste
Directions
This recipe is a twist on my Lemon Pepper Chicken Tenders that you can find in “Recipes by Ellena Vol. 3.” Instead of cooking in a non-stick skillet or grilling, I used a block of pink Himalayan salt and cooked on the stove top. The marinade is nearly the same, minus the salt. Because the chicken is cooked atop a block of Himalayan salt, it will absorb the wonderful flavors of the pink salt.
If cooking on a Himalayan Salt Block, begin by slowly warming up the block of Himalayan salt on your stove top. This process takes about 45 minutes, so begin well-in advance. With the heat on low, warm the block for 15 minutes. After 15 minutes, increase the heat to medium. After another 15 minutes, increase the heat to medium-high. If cooking on a stove or grill, warm to medium-high heat; about 15 minutes for grill and 5 minutes for stove.
While cooking device is warming, prepare the marinade. In a bowl, combine wine, lemon zest, and lemon juice. Whisk in the olive oil. Season the chicken with pepper and place into 1/2 of the marinade; reserve the other half for basting.
Once the block is thoroughly warmed (about 45 minutes), place the chicken tenders or cubes onto bamboo or metal skewers, 5 to 7 cubes per skewer. Once skewered, the chicken is ready to place onto the block.
Cook tenders 3 minutes per side, basting occasionally. Cook until golden brown and an internal temperature of 165ºF is reached. Depending on how you cook the chicken, this could be between 6 and 15 minutes. Transfer to a platter and serve. Add salt and pepper as needed to taste.
Pairs well with Latah Creek Chardonnay, Pinot Gris, or a light red, like our Sangiovese.
Ellena’s Notes
This is a really easy, quick dish that is so flavorful, I know you’ll absolutely love it! My daughter, Natalie, served this to Mike and me one evening and it has now become a regular meal at our home. This recipe is also extremely versatile; I have served the chicken over rice, as a party appetizer on bamboo skewers, and atop butter lettuce for a refreshing summer dinner salad. I know you’ll enjoy it as much as I have!Eat Simple, Eat Well, Ellena
