PARMESAN GARLIC AND HERB CHICKEN TENDERS
The whole family will love these Italian flavored tenders.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oven to 400°F. Spray large cookie sheet with cooking spray.
- In shallow bowl, mix mayonnaise, herbs and garlic powder. In large resealable food-storage plastic bag, place bread crumbs and cheese. Coat chicken with mayonnaise mixture. Place in bread crumb bag; seal and shake to coat. Place chicken on cookie sheet.
- Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and bread crumbs are golden brown. Serve with tomato pasta sauce.
Nutrition Facts : Calories 490, Carbohydrate 17 g, Cholesterol 85 mg, Fat 6, Fiber 0 g, Protein 32 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 2 g, TransFat 0 g
ORANGE HERB ROASTED CHICKEN
This whole roasted chicken turns out terrifically flavorful and tender, and the broth left in the bottom is a perfect gravy in itself!
Provided by Nellie Fiorenzi
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 2h
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Pour the chicken broth into a small roasting pan, and set aside.
- Loosen the skin from the breasts and thighs of the chicken. Stuff the butter pieces evenly underneath the skin of the chicken, and place into the roasting pan. Squeeze the orange halves over the chicken, and stuff the orange halves into the chicken cavity. Tie the legs together with kitchen twine. Sprinkle the chicken with salt and pepper to taste, then rub in the minced garlic. Drizzle the melted butter all over the chicken, then lay the herb sprigs onto the breast and around the legs.
- Cover the dish with aluminum foil, and bake in the preheated oven for 20 minutes. Uncover and baste the chicken with the pan juices. Continue cooking until the chicken is no longer pink, or until a meat thermometer inserted into the thickest part of the thigh reads 165 degrees F (74 degrees C), 1 to 2 hours. Baste the chicken every 10 to 15 minutes after you uncover it. Once cooked, allow the chicken to rest out of the oven for 10 minutes before slicing.
Nutrition Facts : Calories 705 calories, Carbohydrate 8.8 g, Cholesterol 263.4 mg, Fat 53.5 g, Fiber 2.5 g, Protein 46.7 g, SaturatedFat 25.8 g, Sodium 379.5 mg
OATMEAL BAKED CHICKEN
This recipe proves you can have fried chicken without a lot of fuss. The chili powder and cumin add a subtle spiciness that appeals to everyone.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 375°; coat a 13-in. x 9-in. baking dish with cooking spray and set aside. In a shallow bowl or large resealable plastic bag, combine oats, paprika, chili powder, salt if desired, garlic powder, cumin and pepper. Dip chicken in milk, then coat with oat mixture. Place in prepared baking dish. Drizzle with butter. Bake, uncovered, until juices run clear and thermometer reads 170° when inserted into thickest part of chicken, 45-50 minutes.
Nutrition Facts : Calories 478 calories, Fat 26g fat (7g saturated fat), Cholesterol 124mg cholesterol, Sodium 207mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 3g fiber), Protein 43g protein.
OAT-CRUSTED CHICKEN CUTLETS
Swap oats in for breadcrumbs and add umami-rich Grana Padano and fresh parsley to make a flavorful coating for chicken breasts. A quick turn in the skillet later, dinner is on the table.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 30m
Number Of Ingredients 7
Steps:
- Pulse 1/2 cup oats in a food processor until finely ground. Add cheese, parsley, 1/4 teaspoon each salt and pepper, and remaining 1/4 cup oats. Pulse just to combine. Transfer mixture to a shallow bowl.
- Remove tenders from chicken; reserve for another use. Pound chicken to a 1/2-inch thickness. Coat with 1 tablespoon olive oil; season with salt and pepper. Cover chicken in oat mixture, pressing lightly to adhere.
- Heat 2 tablespoons oil in a medium nonstick skillet over medium-high. When it shimmers, add half of chicken in a single layer and cook, flipping once, until golden brown and crisp, 5 to 6 minutes. Transfer to a wire rack. Wipe skillet clean and repeat process with 2 more tablespoons oil and remaining chicken. Serve with greens.
OATMEAL-CRUSTED CHICKEN TENDERS
Baked, not fried. Serve with bbq sauce, honey mustard dressing or light ranch dressing for dipping. Change herb to your tastes. Oregano or dried basil work.
Provided by Outta Here
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450°.
- Place oats in a food processor, and process for 20 seconds or until coarsely ground. Add cheese, thyme, salt, and pepper. Pulse to combine, and place in a shallow bowl.
- Place each chicken breast tender between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Coat both sides of tenders with cooking spray; dredge tenders in oat mixture.
- Place tenders on a baking sheet coated with cooking spray. Bake at 450° for 15 minutes or until browned.
- Serve with dressings for dipping.
Nutrition Facts : Calories 287.5, Fat 9.6, SaturatedFat 4.1, Cholesterol 89.1, Sodium 710.3, Carbohydrate 14.6, Fiber 2.1, Sugar 0.4, Protein 34
HERBED CHICKEN TENDERS
This is such a light, easy, yet flavorful way to cook chicken! I couldn't believe it when my kids actually fought over "who got more".....There were no leftovers when I made this, and I actually used this as the meat in a wonderful fettuccine Alfredo! Just delicious!
Provided by Stacky5
Categories Chicken Breast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Wash and drain chicken breast tenders.
- Mix all of the other ingredients (except for the olive oil) in a small bowl and whisk thoroughly.
- Rub the herb mixture onto the chicken tenders thoroughly, until coated well on both sides of the chicken.
- Heat the olive oil in a large nonstick skillet over medium high heat.
- Add chicken to pan and sauté approximately 4 minutes on each side, until the color is lightly golden brown.
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