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.
ood Seasons Italian dressing over chicken until well-coated. (I don
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
aking dish; top with olives and chilies. Place chicken in baking dish
To Make The Chicken Tenderloins: In small bowl, combine paprika,
efrigerate until cool.
Combine chicken tenderloins with marinade and refrigerate for 3
mall casserole dish with cooking spray.
Place chicken tenderloins on bottom and
Season chicken tenderloins with salt and black pepper; pat
celery, chicken broth, water, and chicken tenderloins in 6 quart stock pot. With stock
ides. drizzle olive oil over chicken and make sure each side
hen drain.
Meanwhile, coat chicken all over in black pepper
PLACE chicken tenderloins using tongs into a large
ase of dish.
Dip chicken tenderloins into egg mixture and then
Preheat oven to 425 degrees Fahrenheit.
Line a baking pan with foil and spray foil with nonstick cooking spray.
Place the crushed Goldfish in one dish and the dressing in a separate dish.
Dip chicken tenderloins into the dressing (allow excess to drip off) and then dip into the crushed crackers; place the tenderloins on the baking pan.
Bake for 10-15 minutes or until chicken is no longer pink inside.
Serve with additional ranch dressing if desired.
o use.
Season the tenderloins with salt and pepper to taste
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.
owl, toss cucumbers and onions with 1/2 cup of the
Lightly toss chicken pieces with flour; shake off excess.
Sprinkle lightly with salt
In a large nonstick skillet cook chicken tenderloins until lightly browned.
Leave chicken in skillet and add water, bring to a boil.
Stir in rice.
Cover and remove from heat.
Let stand 5 minutes or until liquid is absorbed.
Stir in salad dressing.
Fill each tortilla with chicken and rice mixture, lettuce, tomatoes, and croutons.
Fold in sides of tortilla and roll up.