PARMIGIANO AND HERB CHICKEN BREAST TENDERS
This recipe is so versatile: serve these tenders hot or cold. Cold, pair them with pasta salad. Hot, they're good as is with a simple mixed green salad. Or, top the tenders with tomato sauce and cheese, and serve them with a side of spaghetti for an extra tender quick Chicken Parm.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 BIG servings
Number Of Ingredients 24
Steps:
- Preheat oven to 350 degrees F. Place a nonstick cookie sheet in oven with a tin foil liner.
- Heat 1/2-inch oil in a large nonstick skillet or frying pan over medium to medium high heat.
- Season chicken tenders with salt and pepper. Wash hands. Place flour in a shallow dish. Beat eggs with water in a second dish along side the flour. In a third dish, combine the breading ingredients. Coat chicken in flour, then egg, then bread and cheese mixture. To keep your hands clean, ask for plastic gloves at the butcher counter. To ease your clean up, try using disposable tin pie tins for the flour, egg and bread crumbs.
- Cook chicken until deeply golden on each side, 3 to 4 minutes. Transfer to cookie sheet in preheated oven and finish off for another 5 minutes cooking time. Cook chicken 5 or 6 tenders at a time in a single layer, adding additional oil if necessary. If the chicken begins to brown too quickly lower heat slightly. Serve chicken hot or cold with green salad or, complete as a Parmigiano.
- Set water on to boil for pasta and prepare according to package directions for al dente. Before coating chicken, add oil, onions and garlic to a saucepan to cook medium low heat. Stir occasionally for 10 minutes while you are working on the chicken. Add both cans of tomatoes and a cup of chicken broth and bring sauce to a bubble. Reduce heat to a simmer until ready to serve. Stir in torn basil and season sauce with salt, to your taste.
- Place a little of the sauce on the chicken tenders, top with the shredded provolone and Parmigiano. Place in oven or broiler to melt the cheese and then serve. Coat the hot, cooked pasta lightly with sauce then serve.
- Enjoy!
GRILLED CHICKEN WITH HERBS
Boneless chicken breasts marinated in herbs, garlic, oil and vinegar and broiled or grilled to perfection. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association. Preparation time: 10 minutes.
Provided by Robyn Webb
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 6
Number Of Ingredients 9
Steps:
- In a blender combine the parsley, rosemary, thyme, sage, garlic, oil, vinegar and salt and pepper to taste. Blend together. Place chicken in a nonporous glass dish or bowl and pour blended marinade over the chicken. Cover dish and refrigerate to marinate for at least 2 hours or up to 48 hours.
- Preheat grill to medium high heat OR set oven to broil.
- Remove chicken from dish (disposing of leftover marinade) and grill or broil for about 6 to 7 minutes per side, or until chicken is cooked through and no longer pink inside.
Nutrition Facts : Calories 221.1 calories, Carbohydrate 3.8 g, Cholesterol 65.9 mg, Fat 10.5 g, Fiber 0.2 g, Protein 26.5 g, SaturatedFat 1.6 g, Sodium 80.2 mg, Sugar 3 g
BAKED BUTTERY HERB CHICKEN AND POTATOES
Baked buttery herb chicken and potatoes are absolutely delicious! Moist and juicy chicken combined with perfectly tender potatoes will make this a meal that you will make over and over!
Provided by Alyssa Rivers
Categories Dinner Main Course
Time 30m
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees and grease a rimmed baking sheet.
- Place chicken and potatoes on a baking sheet and season with salt and pepper to taste.
- Whisk together butter, Italian seasoning, and garlic. Brush or drizzle over chicken and potatoes.
- Bake for 20-25 minutes or until chicken is cooked through and potatoes are tender. Sprinkle fresh herbs over the top and serve immediately.
Nutrition Facts : Calories 152 kcal, Carbohydrate 1 g, Protein 1 g, Fat 17 g, SaturatedFat 11 g, Cholesterol 45 mg, Sodium 150 mg, Sugar 1 g, ServingSize 1 serving
LEMON HERB CHICKEN TENDERS
I usually made lemon herb grilled chicken, so naturally I had to turn this into fried chicken tenders for the kids! SO YUMMY!
Provided by S F
Categories Poultry Appetizers
Time 35m
Number Of Ingredients 7
Steps:
- 1. wash off the strips and lightly poke holes into with a fork.
- 2. Put the lemon juice into a bowl, and let the strips sit in the lemon juice for about 5-10 minutes, to soak in the lemon flavor.
- 3. in another bowl add the flour, paprika, a pinch of salt and pepper, and 1/2 tablespoon of lemon herb seasoning. mix well.
- 4. coat the chicken strips well in the flour mixture. You may have to do this twice, to be sure of a good coating.
- 5. heat the oil in a skillet at about medium/med high heat.
- 6. once oil is heated, add the the coated strips to the oil and cook until golden brown, with a slightly yellow tint.
- 7. take out of oil and place on a paper plate, to soak up excess oil. While still hot, dash on a small amount of lemon herb seasoning.
- 8. allow to cool, and enjoy! Check out my sauce for this recpie as well!
PARMESAN GARLIC AND HERB CHICKEN TENDERS
The whole family will love these Italian flavored tenders.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oven to 400°F. Spray large cookie sheet with cooking spray.
- In shallow bowl, mix mayonnaise, herbs and garlic powder. In large resealable food-storage plastic bag, place bread crumbs and cheese. Coat chicken with mayonnaise mixture. Place in bread crumb bag; seal and shake to coat. Place chicken on cookie sheet.
- Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and bread crumbs are golden brown. Serve with tomato pasta sauce.
Nutrition Facts : Calories 490, Carbohydrate 17 g, Cholesterol 85 mg, Fat 6, Fiber 0 g, Protein 32 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 2 g, TransFat 0 g
HERB ROASTED CHICKEN BREAST
These juicy and tender Herb Roasted Chicken Breasts are a breeze to make and are a great substitute for store bought rotisserie chicken.
Provided by Beth - Budget Bytes
Time 2h15m
Number Of Ingredients 8
Steps:
- Preheat the oven to 275ºF. Remove the chicken from the refrigerator and allow it to warm slightly as you prepare the butter herb mix (5 minutes or so).
- In a small bowl, stir together the butter, minced garlic, basil, thyme, rosemary, salt, and pepper. Rosemary pieces can be quite large, so either chop or crumble the dried pieces with your hands before adding them to the mix.
- Place the chicken on a cutting board and pat it dry on both sides with a clean paper towel. Smear the butter herb mixture over both sides of the chicken. Drying the meat will help the butter herb mixture stick. If the meat is too cold, it will form condensation as you rub the butter mixture over the surface and the butter will not stick.
- Place the seasoned chicken pieces in a casserole dish that is deep enough to fully contain the chicken. Cover tightly with foil, or with the dish's lid if there is one. Bake the chicken in the preheated oven for 90 minutes, basting once half way through.
- Ater 90 minutes, remove the foil, baste again, and adjust the oven's temperature to 425ºF. Bake the chicken at 425ºF for 20 minutes without the foil, or until the skin is deep golden brown and crispy. Remove the chicken from the oven and let rest for 5-10 minutes.
- Slice the breasts or pull the meat from the bone. Reserve the juices from the bottom of the casserole dish for drizzling over top of the meat.
Nutrition Facts : ServingSize 1 Serving, Calories 290.03 kcal, Carbohydrate 1.1 g, Protein 39.63 g, Fat 13.28 g, Fiber 0.4 g, Sodium 1053.38 mg
PARMIGIANO AND HERB CHICKEN BREAST TENDERS
This recipe is so versatile: serve these tenders hot or cold. Cold, pair them with pasta salad. Hot, they're good as is with a simple mixed green salad. Or, top the tenders with tomato sauce and cheese and serve with a side of spaghetti for an extra tender quick Chicken Parm.
Provided by Rachael Ray : Food Network
Yield Yield: 4 BIG servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F. Place a nonstick cookie sheet in oven with a tin foil liner.
- Heat 1/2-inch oil in a large nonstick skillet or frying pan over medium to medium high heat.
- Season chicken tenders with salt and pepper. Wash hands. Place flour in a shallow dish. Beat eggs with water in a second dish along side the flour. In a third dish, combine the breading ingredients. Coat chicken in flour, then egg, then bread and cheese mixture. To keep your hands clean, ask for plastic gloves at the butcher counter. To ease your clean up, try using disposable tin pie tins for the flour, egg and bread crumbs.
- Cook chicken until deeply golden on each side, 3 to 4 minutes. Transfer to cookie sheet in preheated oven and finish off for another 5 minutes cooking time. Cook chicken 5 or 6 tenders at a time in a single layer, adding additional oil if necessary. If the chicken begins to brown too quickly lower heat slightly. Serve chicken hot or cold with green salad or, complete as a Parmigiano.
- 2 tablespoons extra virgin olive oil
- 1 small white onion, finely chopped
- 3 cloves garlic, minced
- 1 (14 ounce) can chunky style crushed tomatoes
- 1 (28 ounce) can crushed tomatoes
- 1 cup chicken broth or stock
- A handful fresh basil leaves, torn into small pieces
- Coarse salt
- 1 1/2 cups shredded provolone
- 1/2 cup grated Parmigiano-Reggiano
- 1 pound spaghetti, cooked to al dente
- Set water on to boil for pasta and prepare according to package directions for al dente. Before coating chicken, add oil, onions and garlic to a saucepan to cook medium low heat. Stir occasionally for 10 minutes while you are working on the chicken. Add both cans of tomatoes and a cup of chicken broth and bring sauce to a bubble. Reduce heat to a simmer until ready to serve. Stir in torn basil and season sauce with salt, to your taste.
- Place a little of the sauce on the chicken tenders, top with the shredded provolone and Parmigiano. Place in oven or broiler to melt the cheese and then serve. Coat the hot, cooked pasta lightly with sauce then serve.
- Enjoy!
HERBED CHICKEN STRIPS
A mild mixture of herbs and spices adds delicious flavor to these chicken breasts. This doesn't take long to prepare, so it's a recipe I pull out of the file often. -Barbara Wall Yucaipa, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Place chicken strips in a greased 1-qt. baking dish. In a skillet, saute onion and garlic in butter until tender. Stir in the parsley, dill oregano, salt and pepper. Pour over chicken. Bake, uncovered, at 350° for 15 minutes. Stir; bake 5-10 minutes longer or until chicken juices run clear. Serve over rice if desired.
Nutrition Facts : Calories 343 calories, Fat 25g fat (15g saturated fat), Cholesterol 124mg cholesterol, Sodium 584mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 24g protein.
HERBED CHICKEN NUGGETS
These chicken nuggets are tender and delicious! Many friends have asked for the recipe and my husband loves them!
Provided by Amy
Categories Meat and Poultry Recipes Chicken Baked and Roasted Oven Fried
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Spray a baking sheet with non-stick cooking spray.
- Trim any fat from chicken and cut into 1-inch cubes.
- In a bowl, beat the eggs with the water and add the chicken.
- Combine the parsley, thyme, red pepper, bread crumbs, wheat germ, basil and pepper. Stir in the oil with a fork and mix well to distribute evenly. Pour seasoning mixture into a resealable plastic bag and toss the chicken pieces to coat.
- Place coated chicken pieces on the prepared baking sheet and bake at 425 degrees F (220 degrees C) for 10 minutes, turn the pieces, and bake for an additional 5 minutes.
Nutrition Facts : Calories 308.8 calories, Carbohydrate 18.7 g, Cholesterol 161.6 mg, Fat 9.7 g, Fiber 3.1 g, Protein 36 g, SaturatedFat 2.1 g, Sodium 378.1 mg, Sugar 1.1 g
HERBED CHICKEN TENDERS WITH TOMATO SAUCE
Make and share this Herbed Chicken Tenders With Tomato Sauce recipe from Food.com.
Provided by redsoxgirl09
Categories Chicken Breast
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Sauce.
- 1 Heat the olive oil in a pot over medium-high heat. Sauté the onions, stirring often, until translucent, about 3 minutes. Add the garlic and cook another minute.
- 2 Add the tomato paste, mix well and cook for 1-2 minutes more. The tomato paste should darken to a brick-red color.
- 3 Add the tomato sauce or crushed tomatoes, salt and sugar and bring to a boil. Cook this for 5 minutes if using tomato sauce, 10 minutes if using crushed tomatoes.
- 4 Put the sauce into a blender and purée until smooth. Hold your hand over the blender lid to keep it from popping off, and start the blender at a low setting and work up to the highest.
- The sauce will keep in the fridge for up to a week.
- The Tenders.
- 1 Soak tenders in buttermilk for 15-30 minutes. While the tenders are soaking, make the sauce (see sauce directions above).
- 2 Mix together the breadcrumbs, Italian seasoning, and salt in a shallow bowl.
- 3 Heat oven to 500°F Line a roasting pan with foil. Brush the top of the foil with vegetable oil to help prevent sticking, or use a Silpat sheet. One by one, remove the chicken tenders from the buttermilk and place in the bowl with breadcrumbs, coating them on all sides with the breadcrumbs. Place on the roasting pan.
- 4 Drizzle a little melted butter over each chicken tender. Place in the oven and bake for about 12 minutes, until the chicken is cooked through, and the pieces are lightly browned.
- Serve with a bowl of the sauce for dipping.
Nutrition Facts : Calories 467.3, Fat 16.7, SaturatedFat 5.9, Cholesterol 150.6, Sodium 1810.2, Carbohydrate 19.8, Fiber 2.1, Sugar 11.3, Protein 57.9
HERBED CHICKEN TENDERS
This is such a light, easy, yet flavorful way to cook chicken! I couldn't believe it when my kids actually fought over "who got more".....There were no leftovers when I made this, and I actually used this as the meat in a wonderful fettuccine Alfredo! Just delicious!
Provided by Stacky5
Categories Chicken Breast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Wash and drain chicken breast tenders.
- Mix all of the other ingredients (except for the olive oil) in a small bowl and whisk thoroughly.
- Rub the herb mixture onto the chicken tenders thoroughly, until coated well on both sides of the chicken.
- Heat the olive oil in a large nonstick skillet over medium high heat.
- Add chicken to pan and sauté approximately 4 minutes on each side, until the color is lightly golden brown.
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- In a baking dish mix all the marinade ingredients and coat the chicken tenders in it. Marinade chicken for at least a half-hour before cooking; you can also marinate for a few hours or overnight. The chicken tenders will only taste better the longer it is marinated.
- When the chicken tenders are done marinating, bake in a 425 degree F oven for 15-20 minutes. You can turn once halfway through (although I never bother to). Allow cooling 5 minutes before serving. Enjoy!
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- Combine 1/4 cup Parmesan cheese, breadcrumbs, parsley, and basil in a shallow dish; place egg whites in a bowl. Dip each chicken tender in egg whites; dredge in breadcrumb mixture.
- Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes on each side or until chicken is done. Remove pan from heat.
- Combine pasta sauce and vinegar in a microwave-safe bowl. Cover with plastic wrap; vent. Microwave at HIGH 2 minutes or until thoroughly heated. Pour sauce over chicken in pan. Sprinkle remaining 1/4 cup Parmesan and layer provolone over chicken. Cover, and cook 2 minutes or until cheeses melt.
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- Put the lemon juice, herbs, mustard, seasonings and oil in a large resealable plastic bag. Close the bag, then shake and smush to combine all the ingredients. Open the bag and drop in the chicken tenders. Close and shake the bag to coat evenly. Let it marinate 1 hour or overnight.
- Place a pan with olive oil over medium-high heat. When the pan is hot, let some of the excess marinade drip from the chicken and place on the pan. Cook for about 2-3 minutes per side, or until nicely browned and cooked through. Lower the heat to medium-low if the chicken is browning too fast. Cover the pan with a lid while cooking to keep the chicken moist. Let them rest for a couple minutes. Enjoy. TIP: If you don't have fresh lemon, substitute with any vinegar of your choice. If you can't find chicken tenderloins, use this marinade for chicken breasts, chicken thighs and even pork!
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