BEST BAKED CHICKEN TENDERS RECIPES

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LIGHTER CHICKEN PARMESAN RECIPE | REE DRUMMOND - FOO…



Lighter Chicken Parmesan Recipe | Ree Drummond - Foo… image

Provided by Ree Drummond : Food Network

Categories     main-dish

Total Time 16 minutes

Cook Time 16 minutes

Yield 4 servings

Number Of Ingredients 11

One 24-ounce jar good-quality marinara sauce
1 tablespoon balsamic vinegar 
1/2 cup panko breadcrumbs 
1/2 cup grated Parmesan 
1/4 cup finely chopped fresh flat-leaf parsley
Kosher salt and freshly ground black pepper 
2 large egg whites, lightly beaten 
1 1/2 pounds chicken tenders 
12 ounces whole-wheat angel hair pasta 
1 tablespoon olive oil 
1/2 cup shredded fresh mozzarella

Steps:

  • Preheat the broiler to medium. Bring a large pot of water to a boil.
  • Combine the marinara sauce and balsamic vinegar in a small saucepan and bring to a boil over high heat. Reduce the heat and simmer for 5 minutes.
  • Meanwhile, in a shallow dish, combine the breadcrumbs, half the Parmesan, half the parsley and some salt and pepper. Put the beaten egg whites in a separate shallow dish. Coat the chicken tenders in the egg whites first, then dredge in the breadcrumb mixture.
  • Add the pasta to the boiling water and cook according to the package instructions.
  • Heat the oil in a large ovenproof nonstick skillet over medium-high heat. Add the chicken and cook, turning once, until golden, about 3 minutes per side. Pour the tomato sauce over the chicken, scatter the mozzarella and remaining Parmesan evenly over top and broil until the cheese is melted and bubbly, about 2 minutes.
  • Drain the pasta. Serve with the chicken and garnish with the remaining parsley.

5-INGREDIENT CHICKEN LAZONE RECIPE - PILLSBURY.COM



5-Ingredient Chicken Lazone Recipe - Pillsbury.com image

You’re just a few simple ingredients away from this creamy chicken dinner. Serve over pasta or mashed potatoes to complete the meal!

Provided by Aaron Hutcherson

Total Time 20 minutes

Prep Time 20 minutes

Yield 4

Number Of Ingredients 6

2 teaspoons kosher (coarse) salt
2 teaspoons garlic powder
2 teaspoons chili powder
1 lb uncooked chicken breast tenders (not breaded)
4 tablespoons unsalted butter
1 cup whipping cream

Steps:

  • In small bowl, stir together 2 teaspoons kosher salt, 2 teaspoons garlic powder and 2 teaspoons chili powder. Sprinkle over 1 lb uncooked chicken breast tenders (not breaded) to completely coat.
  • In 10-inch skillet, melt 2 tablespoons of the unsalted butter over medium-low or medium heat. Add coated chicken tenders; cook 3 to 4 minutes on each side or until browned and no longer pink in center. Transfer chicken to plate; set aside.
  • In same skillet, heat 1 cup whipping cream, scraping up any brown bits from bottom of skillet. Increase heat to simmer or until cream comes to a boil. Reduce heat; simmer until cream is reduced by half. Stir in remaining 2 tablespoons unsalted butter. Season to taste with salt. Return chicken to skillet.

Nutrition Facts : Calories 460 , CarbohydrateContent 4 g, CholesterolContent 180 mg, FatContent 7 , FiberContent 0 g, ProteinContent 27 g, SaturatedFatContent 22 g, ServingSize 1 Serving, SodiumContent 1300 mg, SugarContent 2 g, TransFatContent 1 1/2 g

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