PANKO-CRUSTED BAKED CHICKEN TENDERS
Steps:
- Preheat your oven to 400 degrees.
- Place wire rack on baking sheet. Spray with nonstick cooking spray. Set aside.
- In shallow dish, whisk the eggs well. Place the Panko bread crumbs on a piece of wax paper or plate.
- Line up you work station with the egg dish first, the bread crumbs second and the wire rack/baking sheet third.
- Season all of the chicken tenders with salt and pepper. Then, moving from left to right, dip a chicken tender into the eggs. Next, roll in the Panko, gently pressing crumbs onto chicken. Place in single layer on wire rack.
- Mist all of the chicken tenders with the olive oil baking spray. Place wire rack on baking sheet in oven.
- Bake, uncovered, at 400 degrees for 18 to 20 minutes or until chicken is no longer pink. Serve warm.
QUESO CHICKEN
Baked Queso Chicken will be your new favorite week night meal! It's not only QUICK and EASY, but delicious. With just a few ingredients and a special tip, you will have moist and tender chicken on the table with almost no effort.
Provided by Barbara Curry
Categories entree
Number Of Ingredients 7
Steps:
- Place chicken in ziplock bag with buttermilk and let sit overnight or at least for 30 minutes. Drain, and pat dry.
- Preheat oven to 375º.
- Sprinkle chicken with taco season and salt and pepper. Place in a glass baking dish.
- Drain tomatoes and chilies and place half on chicken, cover with queso and place the rest of the tomatoes on top. Cover with grated cheese mixture.
- Bake for 25-30 minutes, until instant thermometer reads 155º. They will continue to cook once removed from the oven.
Nutrition Facts : Calories 595 kcal, Carbohydrate 10 g, Protein 65 g, Fat 30 g, SaturatedFat 16 g, Cholesterol 225 mg, Sodium 1567 mg, Fiber 2 g, Sugar 10 g, ServingSize 1 serving
BAKED PANKO-CRUSTED CHICKEN TENDERS
Ditch the deep fryer for these low-fat crispy chicken tenders that are baked in the oven. Accompanied with the healthy yogurt-based roasted red pepper dipping sauce, this meal will fill you up without the guilt! You can also serve the tenders over some mixed greens, using the dipping sauce as a dressing.
Provided by France C
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 40m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Combine Greek yogurt, red peppers, balsamic vinegar, basil, salt, pepper, and 1/8 teaspoon garlic powder in a mini food processor. Blend until smooth and refrigerate dipping sauce until ready to use.
- In a small bowl combine 1/4 teaspoon each of garlic powder, onion powder, salt, and pepper. Sprinkle over chicken tenders and toss to coat evenly. Set aside.
- Toast panko crumbs in a skillet over medium-high heat until a golden brown color, 4 to 5 minutes. Place panko into a shallow dish. Crack egg into a separate shallow dish. Dip chicken tenders first into egg, letting excess drip off, then coat with panko. Place tenders on the prepared baking sheet.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, turning over halfway through, 12 to 15 minutes total. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve with the dipping sauce.
Nutrition Facts : Calories 252.4 calories, Carbohydrate 22.1 g, Cholesterol 115.7 mg, Fat 5.8 g, Fiber 0.2 g, Protein 32.6 g, SaturatedFat 1.6 g, Sodium 487.7 mg, Sugar 2.3 g
BAKED QUESO CHICKEN
Baked queso chicken with tomatoes is an easy, cheesy, delicious chicken dinner that takes just 30 minutes to cook. The best weeknight dinner.
Provided by Sam Hu | Ahead of Thyme
Categories Chicken
Time 50m
Number Of Ingredients 14
Steps:
- Preheat oven to 400 F. Arrange oven rack on the top shelf.
- In a large ziploc bag, combine chicken breasts with 1 tablespoon olive oil and all seasoning including cumin, chili powder, paprika, garlic powder, oregano, salt and pepper. Press air out of the bag and seal tightly. Press the seasoning around the chicken to coat. Let it marinate for at least 15 minutes, up to overnight in the fridge.
- When ready to cook, heat the remaining 1 tablespoon oil in a large cast-iron skillet for 2 minutes over medium-high heat until the hot oil sizzles. Sear the chicken breasts until nicely browned on both sides, about 4-5 minutes on each side. Once done, transfer onto a plate.
- In the same skillet, add onion, tomato, and jalapeño and sauté until soft, about 2-3 minutes.
- Return the chicken to the skillet and top with sautéed onion and tomato. Spread queso sauce evenly over each chicken breast. (If you don't have a cast-iron skillet, use a 9x13-inch casserole pan).
- Bake on the top rack of the oven for 20-25 minutes until fully cooked through and queso turns golden brown. The internal temperature for the chicken should reach 165F as read on a meat thermometer.
- Garnish with fresh cilantro and serve with cilantro lime rice, crusty bread, or over pasta if desired.
Nutrition Facts : ServingSize 1 serving, Calories 418 calories, Sugar 1 g, Sodium 850.4 mg, Fat 21.7 g, SaturatedFat 8.7 g, TransFat 0 g, Carbohydrate 4.4 g, Fiber 0.8 g, Protein 49.3 g, Cholesterol 172.4 mg
QUESO COUSCOUS AND CHEESY PANKO CRUSTED CHICKEN TENDERS
Queso couscous with cheesy panko crusted chicken tenders make for an easy weeknight dinner that's ready in 30 minutes!
Provided by Liza | (a)Musing Foodie
Categories 45 Minutes or Less
Time 25m
Number Of Ingredients 18
Steps:
- Add the olive oil and garlic to a medium sauce pan over medium heat. Once warm, pour in the couscous and let it cook until it's golden brown, stirring occasionally, about 5 minutes. Pour the chicken stock in all at once, then cover it and bring it to a boil. Reduce the heat and let it simmer for 8 minutes.
- Meanwhile, melt the butter in a separate sauce pan over medium heat. Once foamy, whisk in the flour and let it cook for 2 minutes. Pour the milk in all at once, increase the heat to medium-high, and continue whisking until it's thickened and bubbly, about 5 minutes. Remove it from heat.
- Whisk in the salt, garlic powder and cheese, followed by the salsa. Drain the couscous (if needed), remove the garlic, and then gently fold the sauce into the couscous until it's mixed in well. Serve hot.
- Add the oil to a large skillet over medium-high heat. Add the flour to a small plate and add the eggs to a bowl. Toss the panko and cheese together on another small plate.
- Sprinkle each tender with salt, then coat them in flour, dip them in egg, and lastly dredge them in the panko-cheese mixture.
- Cook the tenders in the hot skillet for 4 minutes, then flip them and continue cooking them for another 4 minutes, until they're a deep golden brown and crispy around the edges.
Nutrition Facts : Calories 1486 calories, Carbohydrate 65 grams carbohydrates, Cholesterol 448 milligrams cholesterol, Fat 83 grams fat, Fiber 4 grams fiber, Protein 114 grams protein, SaturatedFat 30 grams saturated fat, ServingSize 1, Sodium 3580 milligrams sodium, Sugar 12 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 46 grams unsaturated fat
EASY PANKO CHICKEN TENDERS
A favorite of my children. OK hubby and I love them too! Quick and easy to make. You can easily double or triple this recipe. Use whatever dipping sauce you like or eat plain.
Provided by bmcnichol
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Heat oven to 350 degrees Fahrenheit.
- Put mayonnaise in a bowl and dip chicken into it.
- Put bread crumbs in another bowl. I start with one cup and then add more if needed.
- Dip chicken into the Panko bread crumbs.
- Place on a baking sheet.
- Bake until brown and cooked through.
- Have your favorite dipping sauce and enjoy!
PANKO-CRUSTED CHICKEN TENDERS
This recipe is from a New York Times article written by Martha Rose Shulman about how to get kids to eat better by making similar-tasting but healthier versions of their favorite foods. I think it's also a good trick for adults. This recipe uses little oil, so the frying part is a lot cleaner and easier than usual frying.
Provided by ajbard
Categories Lunch/Snacks
Time 25m
Yield 1 pound chicken tenders, 4 serving(s)
Number Of Ingredients 7
Steps:
- Season the chicken tenders with salt and pepper. Put the flour in one shallow pie plate or baking dish, the egg mixture in another, and the panko in another.
- One at a time, dredge the chicken tenders in flour to coat them lightly but evenly. Tap to release excess flour, then dip in the egg mixture, and finally in the panko, turning and rolling the tenders to coat evenly. This will not be messy if you use tongs, or use one hand for dipping into the dry ingredients and the other for dipping into the egg. Make sure the tenders are evenly coated. Shake off the excess crumbs. Place on a baking sheet, and chill uncovered for 15 minutes or up to a day.
- Heat a wide skillet over medium-high heat. Add the oil. When it is rippling hot, add the breaded tenders. Turn the heat down to medium, and cook for four to five minutes on each side, until golden brown and crisp. Cook in batches, if necessary, so that you don't crowd the pan. Watch carefully; the panko should not blacken, but the chicken tenders should be dark brown on each side. Remove from the heat and serve.
- Advance preparation: The chicken can be breaded up to a day ahead and kept in the refrigerator.
Nutrition Facts : Calories 495, Fat 13.9, SaturatedFat 2.3, Cholesterol 171.6, Sodium 940.6, Carbohydrate 51.3, Fiber 3, Sugar 3.6, Protein 38.2
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