Remove the pits from the umeboshi, and cut into small pieces.
Make horizontal cuts to open and butterfly the chicken tenderloins
Stuff the umeboshi in the chicken tenderloins, and close.
This is how they look closed.
Coat both sides with panko, and flatten them by pressing down. This will help them cook through faster.
Add oil in a frying pan, and fry until they become golden brown. Then you're all done.
Since they are cooked in oil, it might be healthier to serve these with vegetables. The vegetables will add colors to your tabletop as well.
Story Behind this Recipe
I created this recipe since I love umeboshi plums.
If you have chicken tenderloins with sinews, the meat might tear when you try to remove them. Please try to find chicken tenders with their sinews already removed. Salty and sour umeboshi plums are definitely more delicious than sweet ones. I use homemade umeboshi plums that are very, very sour.