Parmesanherbchickentenders Recipes

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GARLIC PARMESAN CHICKEN TENDERS



Garlic Parmesan Chicken Tenders image

Delicious chicken tenders breaded in a garlic parmesan panko mixture and baked to crispy perfection! This is a meal the entire family will love!

Provided by Alyssa Rivers

Categories     Dinner     Main Course

Time 25m

Number Of Ingredients 10

1 1/4 pounds chicken tenders (boneless skinless)
1/2 cup white flour
Salt and Pepper
6 tablespoons olive oil (or melted butter)
3 teaspoons minced garlic
1 teaspoon dried basil
1/4 teaspoon paprika
1 cup Panko
2/3 cup Parmesan cheese (freshly grated)
Famous Fry Sauce

Steps:

  • Trim the fat from the tenders.
  • Preheat the oven to 400 degrees F.
  • Set out three bowls. Fill one with the white flour, about 1/4 teaspoon pepper, & about 1/2 teaspoon salt. Stir,
  • Fill the next bowl with the olive oil or butter and minced garlic. Stir.
  • Place the basil, paprika, Panko, and parmesan cheese in the last. Stir.
  • Place the tenders in the flour mixture, then the garlic oil, then the panko mixture making sure to evenly and thoroughly coat each piece.
  • Place the tenders on the sheet and then place in the oven.
  • Cook for 15 minutes and then flip the tenders and cook for another 5-8 minutes or until the internal temperature of the chicken reaches 165 degrees F.
  • Remove and enjoy immediately with the dipping sauce!

Nutrition Facts : Calories 357 kcal, Carbohydrate 16 g, Protein 27 g, Fat 20 g, SaturatedFat 4 g, Cholesterol 68 mg, Sodium 362 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

GARLIC PARMESAN CHICKEN TENDERS RECIPE BY TASTY



Garlic Parmesan Chicken Tenders Recipe by Tasty image

Here's what you need: flour, eggs, lemon juice, panko breadcrumbs, parmesan cheese, garlic powder, lemon zest, salt, pepper, chicken tenders, olive oil cooking spray

Provided by Tasty

Categories     Dinner

Time 30m

Yield 10 pieces

Number Of Ingredients 11

¾ cup flour
3 eggs
2 tablespoons lemon juice
1 cup panko breadcrumbs
½ cup parmesan cheese
1 tablespoon garlic powder
½ tablespoon lemon zest
salt, to taste
pepper, to taste
1 ¼ lb chicken tenders, package
olive oil cooking spray, or another preferred oil

Steps:

  • Preheat oven to 425°F (220°C).
  • Combine the egg and the lemon juice.
  • In a separate bowl, combine the panko bread crumbs, Parmesan, garlic powder, lemon zest, salt, and pepper.
  • Coat the chicken tenders in flour and shake off any excess. Then dredge in the egg and lemon juice mixture and allow excess egg to drip off. Coat with the panko bread crumb mixture, turning until evenly coated.
  • Lay chicken tenders flat on a baking sheet lined with aluminum foil and sprayed with nonstick cooking spray. Spray additional cooking spray over the chicken tenders to help them brown.
  • Bake for 20-25 minutes (or until browned and chicken is cooked all the way through), flipping once halfway through.
  • Serve with your favorite dip and some veggies for a fun appetizer or with garlic Parmesan roasted vegetables for dinner!
  • Enjoy!

Nutrition Facts : Calories 196 calories, Carbohydrate 16 grams, Fat 4 grams, Fiber 0 grams, Protein 20 grams, Sugar 0 grams

PARMESAN GARLIC AND HERB CHICKEN TENDERS



Parmesan Garlic and Herb Chicken Tenders image

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

1/2 cup mayonnaise
1 tablespoon dried Italian herbs
1/2 teaspoon garlic powder
1/2 cup Progresso™ plain panko crispy bread crumbs
1/2 cup finely shredded Parmesan cheese
1 package (14 oz) uncooked chicken tenders (not breaded)
Tomato pasta sauce, if desired

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

PARMESAN CHICKEN TENDERS



Parmesan Chicken Tenders image

This is our family favorites. It is easy and quick to prepare. If all the ingredients are handy you can have these tenders in less than 20 minutes. I usually serve this with garlicky pasta or white rice. Try on top of green salad with your favorite vinaigrette. These are for both kids and grown-ups pleasing dish. Taste better when hot but still good cold, too.

Provided by asiaford1

Categories     Chicken

Time 18m

Yield 2-4 serving(s)

Number Of Ingredients 8

1 lb chicken tenders
1 pinch salt and pepper
2 eggs, slightly beaten
1 tablespoon milk
1/2 teaspoon Dijon mustard
1/4 cup Italian breadcrumbs
1/4 cup parmesan cheese, grated
2 tablespoons olive oil

Steps:

  • Season chicken tenders with salt and pepper slightly.
  • In a shallow bowl combine eggs, milk, and mustard. Dump the tenders and coat them well.
  • Another shallow bowl combine breadcrumbs and parmesan cheese.
  • Pick up each tenders and coat with crumb mixtures.
  • Heat larger non stick skillet on medium heat. Add olive oil.
  • Saute the tenders 2-3 minutes each side until they are golden brown and crispy.

Nutrition Facts : Calories 559.6, Fat 26, SaturatedFat 6.7, Cholesterol 355.4, Sodium 690.5, Carbohydrate 11.6, Fiber 0.8, Sugar 1.4, Protein 65.9

PARMESAN CHICKEN TENDERS



Parmesan Chicken Tenders image

Make and share this Parmesan Chicken Tenders recipe from Food.com.

Provided by Janae

Categories     Chicken

Time 50m

Yield 4 lbs., 8 serving(s)

Number Of Ingredients 7

4 lbs chicken tenders
1 cup parmesan cheese
2 tablespoons parsley
1 tablespoon oregano
2 teaspoons paprika
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Put all but chicken in to a large one gallon zip-lock bag.
  • Put chicken in one piece at a time and coat well.
  • Put chicken on greased cookie sheet and bake for 45 minutes at 350*.

Nutrition Facts : Calories 305.8, Fat 6.5, SaturatedFat 2.9, Cholesterol 142.7, Sodium 630.1, Carbohydrate 0.9, Fiber 0.3, Sugar 0.2, Protein 57.3

PARMESAN CHICKEN TENDERS



Parmesan Chicken Tenders image

Whether served as an appetizer or for dinner, these seasoned chicken tenders coated with a Parmesan-bread crumb topping are sure to please.

Provided by cakeeater567

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 55m

Yield 6

Number Of Ingredients 11

cooking spray
3 skinless, boneless chicken breasts, cut into strips
salt and ground black pepper to taste
½ cup all-purpose flour
2 teaspoons Italian seasoning
1 teaspoon ground paprika
¼ teaspoon garlic powder
¼ teaspoon onion powder
3 eggs
1 cup bread crumbs
½ cup grated Parmesan cheese

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray.
  • Season chicken strips with salt and pepper.
  • Combine flour, Italian seasoning, paprika, garlic powder, and onion powder in a resealable plastic bag. Add chicken strips and seal the bag. Shake the bag until chicken strips are well coated with the flour mixture.
  • Beat eggs together in a small bowl. Combine bread crumbs and Parmesan cheese in another bowl.
  • Dip each chicken strip into egg until well coated, then dip in bread crumb mixture to coat. Place on the prepared baking sheet.
  • Bake in the preheated oven, flipping halfway, until golden brown and no longer pink in the center, 35 to 40 minutes.

Nutrition Facts : Calories 239.9 calories, Carbohydrate 22.1 g, Cholesterol 131.2 mg, Fat 7 g, Fiber 1.5 g, Protein 21.1 g, SaturatedFat 2.6 g, Sodium 323.1 mg, Sugar 1.5 g

PARMIGIANO AND HERB CHICKEN BREAST TENDERS



Parmigiano and Herb Chicken Breast Tenders image

This recipe is so versatile: serve these tenders hot or cold. Cold, pair them with pasta salad. Hot, they're good as is with a simple mixed green salad. Or, top the tenders with tomato sauce and cheese, and serve them with a side of spaghetti for an extra tender quick Chicken Parm.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 BIG servings

Number Of Ingredients 24

Olive oil, for frying
1 1/2 pounds chicken breast tenders
Salt and pepper
1 cup all-purpose flour
2 large eggs, beaten with 1/4 cup water
2 cups Italian style bread crumbs
1 cup shredded Parmesan
6 sprigs or stems fresh thyme leaves, stripped and chopped, 2 to 3 tablespoons
6 sprigs fresh rosemary leaves, finely chopped, 3 tablespoons
2 handfuls chopped flat-leaf parsley leaves
4 cloves garlic, finely chopped
1 teaspoon crushed red pepper flakes
Chicken Parmigiano, recipe follows
2 tablespoons extra virgin olive oil
1 small white onion, finely chopped
3 cloves garlic, minced
1 (14 ounce) can chunky style crushed tomatoes
1 (28 ounce) can crushed tomatoes
1 cup chicken broth or stock
A handful fresh basil leaves, torn into small pieces
Coarse salt
1 1/2 cups shredded provolone
1/2 cup grated Parmigiano-Reggiano
1 pound spaghetti, cooked to al dente

Steps:

  • Preheat oven to 350 degrees F. Place a nonstick cookie sheet in oven with a tin foil liner.
  • Heat 1/2-inch oil in a large nonstick skillet or frying pan over medium to medium high heat.
  • Season chicken tenders with salt and pepper. Wash hands. Place flour in a shallow dish. Beat eggs with water in a second dish along side the flour. In a third dish, combine the breading ingredients. Coat chicken in flour, then egg, then bread and cheese mixture. To keep your hands clean, ask for plastic gloves at the butcher counter. To ease your clean up, try using disposable tin pie tins for the flour, egg and bread crumbs.
  • Cook chicken until deeply golden on each side, 3 to 4 minutes. Transfer to cookie sheet in preheated oven and finish off for another 5 minutes cooking time. Cook chicken 5 or 6 tenders at a time in a single layer, adding additional oil if necessary. If the chicken begins to brown too quickly lower heat slightly. Serve chicken hot or cold with green salad or, complete as a Parmigiano.
  • Set water on to boil for pasta and prepare according to package directions for al dente. Before coating chicken, add oil, onions and garlic to a saucepan to cook medium low heat. Stir occasionally for 10 minutes while you are working on the chicken. Add both cans of tomatoes and a cup of chicken broth and bring sauce to a bubble. Reduce heat to a simmer until ready to serve. Stir in torn basil and season sauce with salt, to your taste.
  • Place a little of the sauce on the chicken tenders, top with the shredded provolone and Parmigiano. Place in oven or broiler to melt the cheese and then serve. Coat the hot, cooked pasta lightly with sauce then serve.
  • Enjoy!

PARMESAN CHICKEN FINGERS



Parmesan Chicken Fingers image

Buttermilk is a key ingredient in both the zesty marinade and creamy dipping sauce for this finger-lickin' family favorite. Thanks to our Test Kitchen for one fast-fixing, crowd-pleasing recipe any mom would love! Serve a green salad with the chicken and use leftover buttermilk dipping sauce as a dressing.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

1-1/4 cups buttermilk, divided
3/4 teaspoon hot pepper sauce
1 pound chicken tenderloins
5 tablespoons grated Parmesan cheese, divided
1/4 cup mayonnaise
2 tablespoons sour cream
1 tablespoon lemon juice
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
3/4 cup seasoned bread crumbs

Steps:

  • In a large resealable plastic bag, combine 1/2 cup buttermilk and pepper sauce; add chicken. Seal bag and turn to coat; refrigerate for 30 minutes., For dipping sauce, in a small bowl, combine 2 tablespoons cheese, mayonnaise, sour cream, lemon juice, onion powder, garlic powder and remaining buttermilk until blended. Cover and refrigerate until serving., In another resealable plastic bag, combine bread crumbs and remaining cheese. Drain and discard marinade. Add chicken to crumb mixture; seal bag and shake to coat. , Place chicken in a greased 15x10x1-in. baking pan. Bake at 450° for 15 minutes or until no longer pink. Serve with dipping sauce.

Nutrition Facts : Calories 334 calories, Fat 14g fat (3g saturated fat), Cholesterol 83mg cholesterol, Sodium 595mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 1g fiber), Protein 33g protein.

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