Cheddarchickentenders Recipes

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GARLIC CHEDDAR CHICKEN



Garlic Cheddar Chicken image

Chicken breasts dipped in garlic butter and Cheddar bread crumbs. NEVER have any leftovers!

Provided by BAYLOR66

Categories     World Cuisine Recipes     European     Italian

Time 55m

Yield 8

Number Of Ingredients 10

½ cup butter
4 cloves garlic, minced
¾ cup dry bread crumbs
½ cup freshly grated Parmesan cheese
1 ½ cups shredded Cheddar cheese
¼ teaspoon dried parsley
¼ teaspoon dried oregano
¼ teaspoon ground black pepper
⅛ teaspoon salt
8 skinless, boneless chicken breast halves - pounded thin

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes.
  • In a shallow bowl, mix the bread crumbs, Parmesan cheese, Cheddar cheese, parsley, oregano, pepper, and salt.
  • Dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture. Arrange the coated chicken breasts in a 9x13 inch baking dish. Drizzle with any remaining butter and top with any remaining bread crumb mixture.
  • Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

Nutrition Facts : Calories 400.4 calories, Carbohydrate 8.4 g, Cholesterol 129.2 mg, Fat 24.9 g, Fiber 0.5 g, Protein 34.5 g, SaturatedFat 14.5 g, Sodium 488.1 mg, Sugar 0.8 g

CRISPY CHEDDAR CHICKEN TENDERS RECIPE - (4.5/5)



Crispy Cheddar Chicken Tenders Recipe - (4.5/5) image

Provided by mjohnmeyer

Number Of Ingredients 7

2 lbs boneless chicken tenders
2/3 cup milk
3 cups cheddar cheese, shredded
2 cups Italian Breadcrumbs
2 tablespoon butter, melted
1 can Progresso Creamy Three Cheese cooking sauce (18 oz)
1 tablespoon fresh parsley, chopped

Steps:

  • 1. Heat oven to 400. 2. Place the milk, cheddar cheese and breadcrumbs into three separate shallow dishes. First dip each tender into the milk, then the cheddar cheese and finally the breadcrumbs. 3. Place each tender on a parchment-lined baking sheet. Cover the tenders with foil. 4. Bake for 20 minutes, then remove foil. Baste with the melted butter, and cook an additional 5-10 minutes, or until chicken is cooked through and coating is golden brown. 5. While chicken is cooking, place the Progresso Cooking Sauce into a small saucepan and simmer until reduced by half. Remove chicken from the oven and place on platter. Spoon sauce over chicken and top with fresh parsley. navywifecook.com

BAKED CHEDDAR-DIJON CHICKEN TENDERS



Baked Cheddar-Dijon Chicken Tenders image

Provided by Kelly Senyei

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

2 tablespoons olive oil
2 cups cheddar crackers, such as Cheez-It or Cheese Nips
1/4 teaspoon paprika
1 1/4 pound chicken tenders
3 large eggs
2 teaspoons Dijon mustard
1 cup all-purpose flour
Ranch dressing, ketchup or honey mustard, for dipping

Steps:

  • Position a rack in the lower third of the oven and preheat to 475 degrees F. Line a baking sheet with foil and brush it with the olive oil.
  • Pulse the cheddar crackers in a food processor until finely ground. Alternatively, place the crackers in a resealable plastic bag and crush them with a rolling pin. Transfer the cracker crumbs to a wide, shallow bowl then stir in the paprika.
  • In another wide, shallow bowl, whisk together the eggs with the mustard. Place the flour in a third wide, shallow bowl.
  • Coat each chicken tender in the flour, shaking off any excess, then dip it in the eggs. Press it in the cracker crumbs until evenly coated then transfer to the prepared baking sheet, arranging all of the chicken tenders in a single layer about 2 inches apart.
  • Bake, flipping them once, until golden brown, about 15 minutes total. Serve with ranch dressing, ketchup or honey mustard, for dipping.

CHEDDAR CHICKEN TENDERS WITH WILTED SPINACH



Cheddar Chicken Tenders with Wilted Spinach image

Categories     Food Processor     Chicken     Leafy Green     Mustard     Bake     Quick & Easy     Gourmet

Yield Makes 4 servings

Number Of Ingredients 8

2 tablespoons olive oil
1 1/2 cups Cheez-It Cheddar crackers (3 oz)
3/4 teaspoon black pepper
1 1/4 lb chicken tenders (not coated or cooked)
1/3 cup Dijon mustard
2 tablespoons unsalted butter
1 (12- to 16-oz) bag baby spinach
1/4 teaspoon salt

Steps:

  • Put oven rack in lower third of oven and preheat oven to 475°F. Brush a large shallow baking pan with oil (2 tablespoons).
  • Pulse crackers in a food processor until finely ground, then transfer to a wide shallow bowl and stir in 1/2 teaspoon pepper. Toss tenders with mustard in a large bowl until coated, then dredge, 2 at a time, in cracker crumbs until evenly coated. Arrange tenders in 1 layer, without crowding, in oiled pan. Bake, turning over once, until golden brown, about 15 minutes total.
  • Meanwhile, melt butter in a 5- to 6-quart heavy pot over moderate heat, then cook spinach, covered, turning with tongs, until spinach is just wilted, about 2 minutes. Stir in salt and remaining 1/4 teaspoon pepper, then serve spinach with chicken.

BACON CHEDDAR CHICKEN FINGERS



Bacon Cheddar Chicken Fingers image

Our taster's couldn't stop eating these! Can't find finely shredded Cheddar? Buy a chunk of Cheddar and shred it against the small holes of a box grater---the fine shreds cling better to the chicken.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 12

2/3 cup Original Bisquick™ mix
1/2 cup finely shredded Cheddar cheese
1/4 cup cooked real bacon bits or pieces (from 3-oz bag)
1/2 teaspoon salt or garlic salt
1/2 teaspoon paprika
3 boneless skinless chicken breast halves, cut crosswise into 1/2-inch strips
1 egg, slightly beaten
3 tablespoons butter or margarine, melted
1 tablespoon Sriracha sauce or buffalo wing sauce
1/2 cup mayonnaise
1/2 cup ranch dressing
2 tablespoons cooked real bacon bits or pieces (from 3-oz bag)

Steps:

  • Heat oven to 450°F. Line cookie sheet with foil; spray with cooking spray.
  • Mix Bisquick mix, cheese, bacon, salt and paprika in 1-gallon resealable plastic food-storage bag. Dip half the chicken strips into egg; place in bag of Bisquick mixture. Seal bag; shake to coat. Place chicken on cookie sheet. Repeat with remaining chicken. Drizzle butter over chicken.
  • Bake 12 to 14 minutes, turning after 6 minutes with pancake turner, until no longer pink in center.
  • Meanwhile, in separate small bowls, mix Sriracha Dipping Sauce and Bacon Ranch Dipping Sauce until each is well blended. Serve chicken fingers with dipping sauces.

Nutrition Facts : Calories 730, Carbohydrate 17 g, Cholesterol 170 mg, Fat 7, Fiber 0 g, Protein 30 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 1540 mg, Sugar 4 g, TransFat 1 g

CRISPY CHEDDAR CHICKEN



Crispy Cheddar Chicken image

Make and share this Crispy Cheddar Chicken recipe from Food.com.

Provided by Aunt Sukki

Categories     Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

4 large chicken breasts
2 sleeves Ritz crackers
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup milk
3 cups cheddar cheese, grated
1 teaspoon dried parsley
1 (14 ounce) can cream of chicken soup
2 tablespoons sour cream
2 tablespoons butter

Steps:

  • Cut each chicken breast into 3 large chunks.
  • In a small food processor grind up the ritz crackers.
  • Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the 1/4 t salt and 1/8 t pepper into the cracker crumbs and stir the mixture around to combine.
  • Dip each piece of chicken into the milk then the cheese and finally the cracker crumbs.
  • Spray a 9x13 pan with cooking spray and lay the chicken inside the pan.
  • Sprinkle the dried parsley over the chicken.
  • Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10 minutes, or until the edges of the chicken are golden brown and crispy.
  • Into a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.

EASY CHEDDAR-FLAVORED CHICKEN TENDERS



Easy Cheddar-Flavored Chicken Tenders image

A quick and easy chicken entree that everyone will love! I left out the pepper due to a family allergy. We still enjoyed it.

Provided by Raylyn Sophia Haggan

Time 25m

Yield 4

Number Of Ingredients 5

2 tablespoons olive oil
1 ½ cups cheese-flavored crackers (such as Cheez-It®)
½ teaspoon black pepper
1 ½ pounds chicken tenders
⅓ cup Dijon mustard

Steps:

  • Move an oven rack to the lower third of the oven and preheat to 475 degrees F (245 degrees C). Brush a large, shallow baking pan with oil.
  • Pulse crackers in a food processor until finely ground. Transfer to a wide, shallow bowl and stir in pepper.
  • Toss tenders with mustard in a large bowl until coated. Dredge, 2 at a time, in cracker crumbs until evenly coated. Arrange in a single layer, without crowding, in the prepared pan.
  • Bake in the preheated oven until no longer pink in the center and the juices run clear, about 15 minutes, turning halfway through. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 386.2 calories, Carbohydrate 17.9 g, Cholesterol 99.9 mg, Fat 16.7 g, Fiber 0.6 g, Protein 37.7 g, SaturatedFat 4.3 g, Sodium 815.9 mg, Sugar 0.1 g

EXTRA CHEDDAR CHICKEN TENDERS



Extra Cheddar Chicken Tenders image

Let a crisp coating and juicy chicken meet creamy, tangy dressing in these cheddar chicken tenders. Make these Extra Cheddar Chicken Tenders for the kids.

Provided by My Food and Family

Categories     Recipes

Time 25m

Yield 4 servings

Number Of Ingredients 9

1 pkt. SHAKE 'N BAKE Seasoned Panko Seasoned Coating Mix
2 Tbsp. OSCAR MAYER Real Bacon Bits
1/4 tsp. smoked paprika
1 cup KRAFT Finely Shredded Colby & Monterey Jack Cheeses
1 lb. chicken tenders
1 cucumber, cut into sticks
1 carrot, cut into sticks
1 red pepper, cut into strips
1/2 cup KRAFT Classic Ranch Dressing

Steps:

  • Heat oven to 375ºF.
  • Spray baking sheet with cooking spray. Combine coating mix, bacon and paprika in medium bowl; stir in cheese.
  • Moisten chicken with water; lightly press cheese mixture onto both sides of chicken. (Chicken will not be completely coated.) Place on prepared baking sheet; top with remaining cheese mixture.
  • Bake 15 min. or until chicken is done.
  • Serve with vegetable dippers and dressing.

Nutrition Facts : Calories 390, Fat 22 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 90 mg, Sodium 1570 mg, Carbohydrate 19 g, Fiber 3 g, Sugar 4 g, Protein 27 g

CHEDDAR OVEN FRIED CHICKEN RECIPE BY TASTY



Cheddar Oven Fried Chicken Recipe by Tasty image

Here's what you need: cheese cracker, pepper, flour, eggs, skin-on chicken drumsticks, skin-on chicken thighs, broccoli floret, yukon potato, olive oil, fresh rosemary, garlic, salt, pepper, fresh parsley

Provided by Betsy Carter

Categories     Dinner

Yield 8 servings

Number Of Ingredients 14

3 cups cheese cracker, crushed
¼ teaspoon pepper, optional
2 cups flour
5 eggs, whisked
4 skin-on chicken drumsticks
4 skin-on chicken thighs
3 cups broccoli floret
3 cups yukon potato, quartered
3 tablespoons olive oil
2 tablespoons fresh rosemary, leaves, chopped
3 cloves garlic, minced
½ teaspoon salt
¼ teaspoon pepper
fresh parsley, for garnish

Steps:

  • Place cheese crackers in a resealable bag and crush with a rolling pin until they become finely ground. Add pepper, if desired.
  • In a separate bowl, beat eggs until smooth.
  • Roll each chicken piece into flour and then coat into eggs.
  • Place each chicken piece in the cracker crumbs. Coat the chicken with the crumbs.
  • Arrange chicken pieces on a parchment-lined baking sheet.
  • Preheat oven to 425°F (220°C).
  • In a medium bowl, combine broccoli and potatoes. Add olive oil, rosemary, garlic, salt and pepper. Toss until vegetables are well-coated.
  • Arrange vegetables on parchment-lined baking sheet.
  • Bake chicken and veggies for 35-40 minutes or until chicken is golden brown and cooked through.
  • Top chicken with parsley and serve.
  • Enjoy!

Nutrition Facts : Calories 631 calories, Carbohydrate 65 grams, Fat 23 grams, Fiber 4 grams, Protein 37 grams, Sugar 3 grams

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