Ingredient: Chicken Tenders

Sesame Orange Chicken Tenders

Sesame Orange Chicken Tenders
Print Recipe
Servings
2
Servings
2
Sesame Orange Chicken Tenders
Print Recipe
Servings
2
Servings
2
Ingredients
Servings:
Instructions
  1. Combine the first six ingredients in a jar with a tight fitting lid. Shake well to mix things up completely.
  2. Put the chicken tenders into a zip-top bag. Add half of the marinade mixture and seal the bag. Put the chicken and the jar with the remaining marinade in the refrigerator. Allow the chicken to marinate for up to 24 hours.
  3. When you are ready to prepare the chicken, remove the tenders from the marinade and allow to drain briefly on a wire rack. Preheat the oven to 375 degrees.
  4. In a small dry fry pan over medium heat toast the panko and sesame seeds tossing often until the crumbs are light golden and the sesame seeds begin to become fragrant. Transfer the mixture to a shallow bowl and allow to cool slightly.
  5. Roll the tenders in the crumb mixture pressing the crumbs in to create a nice thick coat.
  6. Wash and dry the rack you drained the chicken on and put it on a foil lined rimmed baking sheet. Spray it all lightly with the cooking spray.
  7. Place the coated tenders on the rack leaving plenty of space in between. Bake for 15- 20 minutes. The chicken should be golden brown and feel firm. While the chicken bakes, cook the remaining marinade.
  8. In a small fry pan, heat the remaining marinade over medium high heat until it comes to a boil. Reduce the heat to medium and allow to simmer,thicken and reduce for about 15 - 20 minutes. If the glaze seems too thick add a little more stock. Continue to cook as necessary until the glaze is the consistency you like.
  9. Remove the tenders from the oven when they are ready . Transfer to serving or individual plates and drizzle with the glaze. Serve with sides of your choice.
Share this Recipe
Powered byWP Ultimate Recipe

Asian Chicken Salad

Chinese chicken salad has become a classic in all of its incarnations.  Recipes have included Ramen noodles, cole slaw mix, and crispy fried chicken. This doesn’t have any of those. It was inspired by a recipe in Fine Cooking Magazine, but I took it in quite a different direction. And I made it lighter and a little healthier to boot.

This recipe starts with red cabbage, broccoli (not pictured), red peppers, and carrots along with green onions.

DIGITAL CAMERAThe veggies are shredded or thinly sliced and combined with a peanut butter infused dressing. The P.B. providing the only extra fat in this recipe by the way. DIGITAL CAMERAGrilled chicken tenders provide the protein and almonds and crisp rice noodles adorn it all.DIGITAL CAMERAThis recipe takes a bit of time, but it is worth it. The dressing and chicken can be prepared ahead which can save some time on the day you prepare the salad. The ginger gives this dish a bit of a zing, but you could also add some chili action if you like heat with your zing. You know the drill…make it your own. Seasoning the vegetables and letting them drain is key to the recipe in my opinion, so don’t skip that step.  

Asian Chicken Salad
Print Recipe
Servings
2
Servings
2
Asian Chicken Salad
Print Recipe
Servings
2
Servings
2
Ingredients
Dressing
Salad
Servings:
Instructions
  1. Dressing: Combine all of the dressing ingredients in the bowl of a processor. Process until almost smooth. cover and refrigerate until you are ready to assemble the salad.
  2. Chicken: Place the tenders in a zip top bag. Add enough Asian dressing or Teriyaki Sauce to lightly coat the chicken. Marinate in the refrigerator at least 4 hours and up to 24 hours. Grill or broil . Thinly slice.
  3. Combine the cabbage, broccoli, red peppers, carrots, and green onions in a large bowl. Add the vinegar, salt, and sugar (or stevia). Toss to coat. Transfer to a colander placed over a bowl and allow to sit for 30 minutes, stirring and pressing occasionally.
  4. Squeeze most of the liquid out of the vegetables and place in a large bowl. Add the chicken and toss to combine. Add the dressing and toss to combine everything.
  5. Divide mixture between 2 plates. Top with almonds and crispy rice noodles and serve.
Share this Recipe
Powered byWP Ultimate Recipe

Penne with “Sausage” Chicken and Goat Cheese

Penne with "Sausage" Chicken and Goat Cheese
Print Recipe
Chicken marinated in the flavors of Italian Sausage then grilled to give it a smokey depth of flavor. Use your favorite vegetables...you could even grill them. Toss everything with your favorite cut pasta
Servings
3
Servings
3
Penne with "Sausage" Chicken and Goat Cheese
Print Recipe
Chicken marinated in the flavors of Italian Sausage then grilled to give it a smokey depth of flavor. Use your favorite vegetables...you could even grill them. Toss everything with your favorite cut pasta
Servings
3
Servings
3
Ingredients
Servings:
Instructions
  1. For the Chicken: Place the tenders in a quart size zip top bag. Combine the fennel seed, pepper flakes, 2 minced garlic cloves, 3/4 tablespoon olive oil and the Italian seasoning. Pour into bag, seal and massage to distribute the marinade. Refrigerate for up to 24 hours.
  2. To grill the chicken: Remove the chicken from the marinade. Thread the tenders on 2 or 3 skewers. Place over medium grill heat and cook, turning occasionally until chicken is cooked through. This takes about 15 minutes. Remove chicken from skewers and use in recipe or refrigerate for up to 3 days.
  3. Cook the pasta according to the directions on the package reducing cooking time by one minute While the pasta cooks, prepare the sauce.
  4. Zucchini: Cut in half crosswise. Cut each half lengthwise into 3 slices. Cut each slice into 3 or 4 strips.
  5. Onion and Garlic: Cut onion in half lengthwise. Slice thinly lengthwise. Finely chop the 3 cloves of garlic.
  6. Peppers: Cut peppers in half lengthwise. Remove the seeds and cut in half crosswise. Cut in 1/2 wide strips
  7. Heat a large fry pan over medium high heat. Add the remaining olive oil. Add the onion and cook for 2 minutes. Add the peppers and cook 3 minutes more. Add the garlic and zucchini. and cook 3 -4 minutes.
  8. Cut the chicken tenders into bite size chunks. and add them to the pan. Stir in the chicken broth slowly. You want everything moistened, but nothing swimming. You may not need to use all of the broth.
  9. Simmer for a few minutes. When the pasta is cooked al dente, drain it and add it to the fry pan. Toss to combine everything and cook another minute.
  10. Crumble the goat cheese on top of the pasta and spoon into bowls. Top with ground pepper to taste.
Share this Recipe
Powered byWP Ultimate Recipe

Smothered Chicken

Smothered Chicken
Print Recipe
Decadent and creamy, chicken tenders become a satisfying weeknight dinner that would even impress company. Serve with sauteed green beans or a salad.
Servings Prep Time
4 10 minutes
Cook Time
40 minutes
Servings Prep Time
4 10 minutes
Cook Time
40 minutes
Smothered Chicken
Print Recipe
Decadent and creamy, chicken tenders become a satisfying weeknight dinner that would even impress company. Serve with sauteed green beans or a salad.
Servings Prep Time
4 10 minutes
Cook Time
40 minutes
Servings Prep Time
4 10 minutes
Cook Time
40 minutes
Ingredients
Servings:
Instructions
  1. Place the potatoes and the smashed garlic in a pot. Add water to cover the potatoes by about an inch. Add salt and bring to a boil over high heat. Reduce the heat to medium and simmer the potatoes while you prepare the chicken and gravy. These can take care of themselves save a stir every now and then.
  2. In a large skillet cook bacon until it is lightly browned and has rendered some fat. Remove from pan and drain on paper towels.The bacon will cook more later when it is combined with the onions. Leave 2 Tablespoons of drippings in pan.
  3. In a shallow bowl, mix 1/2 cup flour with the Paprika and Bacon Salt. Dredge chicken tenders in flour and transfer to the hot frying pan. Do not crowd the tenders. Brown in batches if they can't brown without touching. Turn to brown on all sides. This should take 7 -10 minutes or so. Remove from pan when browned and set aside.
  4. Return bacon to hot pan and add the onions. Toss to combine and coat with drippings. If the pan seems a little dry, add 1 - 2 tablespoons butter. Cook until onions are golden brown. Add remaining flour to pan and stir to incorporate the flour. Continue to cook 3 minutes or so stirrring often.
  5. Add the Chicken Broth and stir constantly until mixture begins to thicken and bubble. Reduce heat to low and stir in 3/4 cup of the Savory Garlic Cooking Cream. Return the chicken tenders to the pan along with any juices that have accumulated, stirring and turning the chcken until it is evenly coated with the gravy. Continue to cook over medium/low heat until chicken is cooked through, about 5 minutes.
  6. When potatoes are cooked, drain and return to pan. Combine remaining cooking cream and milk and add to potatoes. Smash, leaving more than a few lumps . Keep warm until ready to plate.
  7. Spoon the potatoes onto four plates. Divede the tenders evenly on top of the potatoes. Spoon the rest of the gravy over everything. Garnish with parsely if desired.
Share this Recipe
 
Powered byWP Ultimate Recipe