RECIPE FOR CHEEZ IT CHICKEN RECIPES

Name: Chicken Cheesesteaks
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 1 tbsp. extra-virgin olive oil; 1 large onion, chopped; 3 bell peppers (red and green), chopped; Kosher salt; Freshly ground black pepper; 1 lb. boneless skinless chicken breasts, thinly sliced; 1 tbsp. Italian seasoning; 6 slices provolone cheese; 4 hoagie rolls

BEST CHICKEN CHEESESTEAKS RECIPE - HOW TO MAKE ... - DELI…

Best Chicken Cheesesteaks Recipe - How To Make ... - Deli… image

Chicken cheesesteaks are going to become your new favorite sandwich.

Provided by Lindsay Funston

Categories easy chicken lunch

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 9

Ingredients

1 tbsp. extra-virgin olive oil
1 large onion, chopped
3 bell peppers (red and green), chopped
Kosher salt
Freshly ground black pepper
1 lb. boneless skinless chicken breasts, thinly sliced
1 tbsp. Italian seasoning
6 slices provolone cheese
4 hoagie rolls

Steps:

Serve on hoagie rolls.

BAKED CHICKEN TENDERS RECIPE | TRISHA YEARWOOD | FOOD NETWORK

Baked Chicken Tenders Recipe | Trisha Yearwood | Food Network image

Provided by Trisha Yearwood

Categories main-dish

Total Time 55 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 12

Ingredients

3 cups cheese crackers, such as Cheez-Its, ground into crumbs
1 cup finely grated Parmesan
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
Kosher salt and freshly ground black pepper
1 pound chicken tenders (7 to 8 tenders)
1/2 cup Dijon mustard
1/4 cup mayonnaise
2 tablespoons honey
Dash cayenne pepper
Kosher salt and freshly ground black pepper

Steps:

Preheat the oven to 425 degrees F. Line a cookie sheet with foil, then place a wire rack on top.
For the chicken tenders: Mix the cracker crumbs and Parmesan together in a large bowl. In a shallow dish, mix the mayonnaise, mustard, cider vinegar and some salt and pepper.
Sprinkle the chicken tenders with a little salt and pepper and then place them, one by one, in the mayonnaise mixture. Scrape off excess mayonnaise and then roll the tenders in the crumb mixture to coat. As you go, place the coated tenders on the wire rack.
Bake until cooked through and golden brown, 25 minutes. Let cool on the rack for 5 minutes.
For the Dijon sauce: Meanwhile, in a small bowl, combine the mustard, mayonnaise, honey, cayenne and some salt and pepper. Mix until smooth and lump free.
Transfer the chicken tenders to a serving platter. Serve with the Dijon sauce.

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