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.
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.
Place raw chicken in a large bowl.
nd crumbly.
Dip each chicken tenderloin into the bowl of
eat. Toast rice, stirring frequently, for 5 mins, or until fragrant
ith olives and chilies. Place chicken in baking dish. Wash hands
ith cooking spray.
Place chicken tenderloins on bottom and season with
Season chicken tenderloins with salt and black pepper;
For the Salad Dressing: In a
Put onion, ham, celery, chicken broth, water, and chicken tenderloins in 6 quart stock
To Make The Chicken Tenderloins: In small bowl, combine paprika,
Begin thawing your puff pastry for around 20 minutes.
Chop
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.
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.
PLACE chicken tenderloins using tongs into a large
ase of dish.
Dip chicken tenderloins into egg mixture and then
large bowl.
Process chicken tenderloins in the food processor until
ngredients and mix thoroughly. Refrigerate for at least three hours to
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.
reole seasoning. Add chicken; seal and refrigerate for about 2 hours.