Recipes

[beach-mom]

I went to buy chicken breasts today. No one had them in stock. One store had chicken tenderloins - 3 per customer. I've never used them before. Can anyone give me advice on how to cook them?

Also stores were out of canned cat food. I checked three grocery stores. PetsMart was limited this past weekend. A lady looking with me said she had just come from Target. They didn't even have it for curbside pickup.   

[lcubedsudbury]

I sauté them, cool, slice diagonally in a few slices and use for fajitas. Sauté peppers, onions. Put in a tortilla with salsa. I make like fried popcorn chicken. Cut in pieces and make a stir fry with a bag of frozen stir fry vegetables. There’s lots of sauces you can get in the International aisle. Serve with ramen noodles or rice. Love tenders.

[kitcat51]

My favorite...I lay them touching side by side in a foil lined baking dish, spread them with a little mayo, top with panko & shredded parmesan cheese & bake. Yikes, I went to several stores yesterday searching for Nutro cat food & found empty shelves, finally found a small amount of the pate at PetSmart so I grabbed what was left...my cat likes the dry but this will have to do for now.

[PickyPicky3]

I saute chicken tenders in light olive oil with green bell peppers and fresh tomatoes. My favorite spice blend for this is Zatarain's garlic and herb. Serve over rice or mashed potatoes. 

[RedTop]

I cook them exactly like as I do chicken breasts; they are usually done in 20 minutes at 375.   

[candys mine]

Marinate in italian salad dressing then bake. I lay them out on a foil lined rimmed baking sheet and fish all the spicy bits out of the matinade to put on top of the tenders. 

Quick Easy Done

[walker]

1)......cube chicken ....brown in olive oil or other oil, add a jar of Chunky Vegetable (or regular) Spaghetti Sauce...heat thoroughly....serve over pasta.

2)....   Parmesan Chicken Tenders
         1-2 lbs. chicken tenders

         1 cup grated Parmesan cheese

         2 tablespoons parsley (or less)

         1 tablespoon oregano

         1 tablespoon paprika

         1 teaspoon garlic powder

         1 teaspoon salt

         1/2 teaspoon pepper

         1/2 cup butter

         Combine dry ingredients.  Line baking pan with foil.  
         Melt butter and dip chicken pieces in it.  Roll in the

         seasoning mix (add some Panko if desired)

        Bake at 350 for 20-30 minutes.

3).....Chicken Parmesan Crescents

       8 chicken tenderloin strips

       1 tube crescent rolls

       Sliced or shredded mozzarella cheese

       1 jar (24 oz) Spaghetti Sauce

       1 tablespoon butter, melted

       1/4 teaspoon garlic powder

       1/2 teaspoon Italian Seasoning

       1 tablespoon grated Parmesan cheese

       Cook chicken.  Separate crescent rolls into 8

       triangles.  Place 1/2 slice of cheese or sprinkle 

       shredded cheese on each piece.  Warm spaghetti 

      sauce and dip each chicken piece in it.  Place on

     crescent roll.  Roll up.  Place on ungreased cookie 

     sheet.  Brush with melted butter on top.  Sprinkle 

     with garlic powder, Italian seasoning and Parmesan 

    cheese.  Bake at 375 for 15 minutes or until golden.

[cindyNC]

We cut them up in bite-sized pieces and cook with taco seasoning.  Put them over lettuce, add salsa, olives, cheddar cheese, and sometimes sour cream........for a fast and easy taco salad. 

[m0rgan]

I love chicken tenderloins, they stay so moist and cook quickly.

I brown on both sides in a combo of butter and olive oil.  Remove from pan and saute a good amount of onions, cooking till softened , adding minced garlic towards the end of cooking.  I add fresh sliced tomatoes and black olives to the pan with a tsp, of dried oregano and 1 tsp. fresh lemon juice.  Add chicken back to the pan to warm.  Serve with veggies on top of chicken tenders.

This is a version of a recipe I got from Cooking Light Magazine. 

[JeanLouiseFinch]

@beach-mom  Chicken Florentine is one of our favorites. You could easily cut up your tenderloins for this recipe.

CHICKEN FLORENTINE 
Makes 4 servings 

1 lb. cubed boneless skinless chicken breasts
8 oz. fresh spinach
8 oz. block of cream cheese, softened
1 cup shredded cheddar or Mexican blend cheese

Preheat oven to 375*
Grease a 7x11 or 9x13 baking dish
Arrange chicken evenly in the baking dish. Sprinkle with salt and pepper. Set aside

Roughly cut the spinach with a big knife or use a clean kitchen sheers and cut through it a little. Heat a large skillet, add some kind of healthy fat (ghee, butter, avocado oil, EVOO, coconut oil), not too much, and sauté the spinach until completely wilted.  Remove from the heat.

Add the cream cheese to the pan and stir to melt and combine with the spinach.

Add the shredded cheese to the pan and stir to combine. 

Spread the spinach and cheese mixture evenly over the chicken.

Bake about 25-30 mins. 

***We limit the amount protein we eat so if you think you need more chicken in this recipe, feel free to increase it.