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
skinless chicken tenderloins until done all the way through.
If using chicken tenderloins, strip
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.
efrigerate until cool.
Combine chicken tenderloins with marinade and refrigerate for
PLACE chicken tenderloins using tongs into a large Ziploc
large bowl.
Process chicken tenderloins in the food processor until
ith olives and chilies. Place chicken in baking dish. Wash hands
ith cooking spray.
Place chicken tenderloins on bottom and season with
econds.
Season shrimp (or chicken) with salt and pepper to
Season chicken tenderloins with salt and black pepper;
s possible from the cauliflower, using a dish towel to wring
Put onion, ham, celery, chicken broth, water, and chicken tenderloins in 6 quart stock
To Make The Chicken Tenderloins: In small bowl, combine paprika,
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
If using chicken tenderloins, cook and cut into bite-size pieces.
Cook broccoli and drain.
Combine chicken and broccoli with 1 c. cheese and remaining ingredients.
Pour into 2 qt. baking dish.
Bake at 325\u00b0 for about 30 minutes.
Top with remaining 1 c. cheddar cheese and bake long enough to melt cheese.
o use.
Season the tenderloins with salt and pepper to