Preheat oven to 400 degrees.
Spray baking tray with non-stick cooking spray.
Combine buttermilk, 1 teaspoon of garlic powder and hot sauce in shallow bowl. Stir well.
Combine breadcrumbs, flour, paprika, salt, and pepper in another plate.
Dunk chicken tenderloins in buttermilk mixture, then coat well with breadcrumb mixture.
Spread tenderloins in single layer on baking tray.
Drizzle with olive oil.
Bake for 20-23 minutes, or until chicken is thoroughly cooked.
Place raw chicken in a large bowl.
In a large skillet, brown chicken tenderloins in margarine, and then remove chicken to a largew mixing bowl.
In the same skillet with remaining butter, saute rice, until slightly browned, and spoon into bowl with chicken.
Add water, cayenne pepper, bell pepper, broccoli spears, and corn and mix well.
Spoon into sprayed 9x13 inch baking dish.
Cover and cook at 325 degrees for 25 minutes, or until rice and vegetables are tender.
nd crumbly.
Dip each chicken tenderloin into the bowl of
230 degrees C).
Place chicken breasts between 2 sheets of
ith olives and chilies. Place chicken in baking dish. Wash hands
To Make The Chicken Tenderloins: In small bowl, combine paprika,
efrigerate until cool.
Combine chicken tenderloins with marinade and refrigerate for
ith cooking spray.
Place chicken tenderloins on bottom and season with
Season chicken tenderloins with salt and black pepper;
1) Squeeze spinach in cheesecloth to remove excess water and place in 9\" X 9\" casserole dish.
2) Dust chicken tenderloins with Tony Catchere's seasoning and place atop spinach.
3) Combine mayo, artichokes, parmesan, garlic, and blend well.
4) Spread mixture over chicken.
5) Top with pecan crumbs.
6) Bake at 350 degrees for about 30-35 minutes.
7) Serve with rice or a baked potato.
Put onion, ham, celery, chicken broth, water, and chicken tenderloins in 6 quart stock
Pre-heat over to 450\u00b0F.
Marinade chicken for a minimum of 10 minutes in egg, corn starch, soy sauce and water.
Measure flour, chile powder and pepper into bowl or plastic bag.
Put one piece of chicken at a time (draining off as much of the marinade as possible first) into the flour, coat chicken.
Place on cookie sheet sprayed with cooking spray first.
After all the chicken is on cookie sheet (make sure they don't touch), spray chicken generously with cooking spray.
Cook 20 minutes at 450\u00b0F.
il.
Add the chicken to a large bowl
Place tenderloins in a flat dish with sides.
In a small bowl, mix together all lemon juice, mustard, and herbs; pour marinade over the chicken.
Marinate for 30 minutes and up to 12 hours, covered, in the refrigerator.
In a large nonstick skillet, heat the oil over medium heat; add in the tenderloins; saute for 3 minutes on each side until they are just cooked through.
Remove from heat immediately so they remain tender; serve.
ase of dish.
Dip chicken tenderloins into egg mixture and then
Preheat oven to 400\u00b0.
Rinse chicken in water, removing excess fat.
Dip chicken in bread crumbs until completely covered and place in 9x13 pan.
Bake 20 minutes uncovered.
Pour sauce over chicken and top with cheese.
Bake another 10 minutes or until chicken is no longer pink.
Servings 4.
o use.
Season the tenderloins with salt and pepper to
hallow dish in which the chicken can be dipped.
In
Using 1 tsp of the olive oil, brown chicken tenderloins in a large frying pan on medium heat.
Mix all remaining ingredients to make the marinade.
When chicken is thoroughly cooked, reduce heat to simmer, adding the marinade.
Allow to cook for 5-10 minutes for the flavor to infuse into the chicken.
Remove chicken to serving plate.
Continue to simmer marinade another 5 to 10 minutes to reduce.
Pour reduced marinade over chicken and serve.