- 2 skinless, boneless chicken breasts
- 1 pork tenderloin
- 2 tbsp vegetable oil
- 1 tbsp thyme
- 1/2 tsp salt
- 1/4 tsp pepper
Preheat the oven to 375°F.
Prepare the chicken breasts by placing them between 2 sheets of parchment paper and use a mallet, or the back of a wooden spoon, to pound and flatten the chicken breast. The idea is to pound the breast until it is an even thickness, this will help the breast cook quicker and more evenly. Repeat with the second breast.
Sprinkle breasts with 1/2 tbsp of thyme, salt and pepper. Set aside.
Prepare the tenderloin. Roll tenderloin through 1/2 tbsp of thyme, salt and pepper. Set aside.
Place oil in an oven safe sauté pan, and warm over medium-high heat.
Once the pan is hot place chicken breasts into the pan. Brown each side of the breast, approximately 2-3 minutes a side.
Once browned, remove from pan and set on a parchment lined baking sheet.
Place the baking sheet into the oven, on the bottom rack to continue roasting the chicken breast through.
Remove from oven when breasts are cooked through, about 10 – 15 minutes.
While the chicken is in the oven place tenderloin into the same hot sauté pan. Brown each side of the tenderloin – about 5-10 minutes to brown entire tenderloin.
Once browned, place the sauté pan and the tenderloin into the oven. The tenderloin will finish roasting in the oven.
Roast until tenderloin’s internal temperature reaches 160°F.
Once the chicken and the pork are cooled, slice the meat however you like and store in resealable containers in the fridge for 4-5 days. Turn the chicken into a simple chicken salad by tossing chopped chicken in a bowl with 1/4 cup mayonnaise, 1 tbsp lemon juice, sliced grapes, sliced celery stalk, salt and pepper. Feel free to marinade the meat before cooking. Use your family’s favorite marinade or experiment with different herb and spice rubs.