I spent the day in Avery Island, Louisiana. If you’ve never taken the Tabasco/Jungle Gardens tour, you must. It’s such a unique thing to do on a wonderfully sunny day. It just so happens that they were giving away free bottles of their coarse ground mustard!
That gave me the inspiration to make salad dressing, which in turn, inspired me to cook chicken.
I used antibiotic-free raw chicken tenderloins and Boursin for the main course. Boursin can be bought pre-made in grocery stores.
- 2 lbs skinless, boneless chicken tenderloins
- 1-2 tablespoons olive oil
- salt and pepper (approximately 1/4 teaspoon of each to season chicken)
- Juice from 1/2 lemon
- 1/2 tomato, diced
- 1 cucumber, thinly sliced
- 1/2 package Boursin
Over medium heat, heat olive oil in a large skillet. Begin cooking tenders. Season with half of the salt and pepper on one side. You should cook the chicken 6-7 minutes on each side until golden brown. Repeat seasoning on the other side. Squeeze lemon juice over chicken once cooked.
In a saucepan, heat Boursin over low heat. Add just a little water to help thin the cheese out. Add diced tomatoes and combine until heated through. Top chicken with Boursin mixture.
- 1 tablespoon Tabasco coarse ground mustard
- 1 tablespoon Balsamic vinegar
- 2 tablespoons olive oil
Combine mustard and vinegar in a bowl. Drizzle olive oil slowly while whisking into the other ingredients. Pour dressing over sliced cucumbers.