Golden Girl Granola comes in a variety of flavors- blueberry, forest maple, and chocolate decadence, just to name a few. Their granola is sweet, crunchy, flavorful, and gluten-free! Here's the yummy flavor that I used for these tropical tenderloins:
Chicken: 1 pound chicken tenderloins; 1 cup coconut milk; 1/2 tsp. orange peel; 1/4 tsp. sea salt; 1/4 tsp. cracked black pepper
Dip: 1/3 cup orange marmalade; 1/4 cup dijon mustard; 2 tablespoons honey
Chicken: Place tenderloins in a large resealable plastic bag, Add the coconut milk. Seal the bag and place into the refrigerator for at least one hour. Remove from fridge. Preheat oven to 450 degrees. Use a food processor to puree granola on high speed for one minute. Place the granola into a small mixing bowl. Rinse the chicken and pat dry. Roll the tenderloins into the granola. Use your hands to press the granola firmly onto the chicken. Line a baking sheet with foil. Place tenderloins on pan and bake for approximately 15 minutes, or until chicken is opaque and the internal temperature reaches 165 degrees.
Dip: Place the orange marmalade, dijon mustard, and honey into a small mixing bowl. Whisk until smooth. Serve alongside the tenderloins, in a small serving dish.