Simple recipes for chicken tenderloins?

I need some recipes for chicken tenderloins. Not the breaded ones, just the frozen-from-the-package ones.


I've already tried just using barbeque sauce. I've done cream of mushroom soup and rice, that's pretty good, but it's been done.


What are some good alternatives to livening up the chicken? I'll use almost anything and I do like spicy.Simple recipes for chicken tenderloins?
Parmesan Chicken





6 bnls, sknls Chicken Breast


1 cup A/P flour


1 tsp. kosher salt


½ tsp. freshly ground black pepper


2 extra-large eggs


1 ¼ cups seasoned dry bread crumbs


½ cup freshly grated Parmesan cheese, plus extra for serving


Unsalted butter


Good olive oil





Cut chicken breasts into 1” strips, pat dry w/ paper towels.





On one dinner plate, combine flour, salt, and pepper. On a second plate, beat the egg w/ 1 Tbsp. of water. On a third plate combine the bread crumbs and parmesan cheese. Cot the chicken on both sides w/ the flour, then dip into the egg, then into the bread crumbs, pressing lightly.





Heat 1 Tbsp of butter and 1 Tbsp. of oil in a large sauté pan on medium-low. Cook chicken in batches on both sides until cooked through. Chicken is done when meat is opaque and juices run clear. Add more butter and oil to cook remaining batches as needed. Sprinkle more parmesan cheese on top of cooked chicken to serve.





--Ina Garten, “Barefoot Contessa Family Style” cookbook


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Grilled Lemon Chicken Skewers with Satay Dip





3/4 cup freshly squeezed lemon juice (4 lemons)


3/4 cup good olive oil


2 teaspoons kosher salt


1 teaspoon freshly ground black pepper


1 tablespoon minced fresh thyme leaves, or 1/2 teaspoon dried thyme


2 pounds boneless chicken breasts, halved and skin removed





Whisk together the lemon juice, olive oil, salt, pepper, and thyme. Pour over the chicken breasts in a nonreactive bowl. Cover and marinate in the refrigerator for 6 hours or overnight.





Heat a charcoal grill. Grill the chicken breasts for 10 minutes on each side, until just cooked through. Cool slightly and cut diagonally in 1/2-inch-thick slices. Skewer with wooden sticks and serve with Satay Dip.





Satay Dip:


1 tablespoon good olive oil


1 tablespoon dark sesame oil


2/3 cup small-diced red onion (1 small onion)


1 1/2 teaspoons minced garlic (2 cloves)


1 1/2 teaspoons minced fresh ginger root


1/4 teaspoon crushed red pepper flakes


2 tablespoons good red wine vinegar


1/4 cup light brown sugar, packed


2 tablespoons soy sauce


1/2 cup smooth peanut butter


1/4 cup ketchup


2 tablespoons dry sherry


1 1/2 teaspoons freshly squeezed lime juice





Cook the olive oil, sesame oil, red onion, garlic, ginger root, and red pepper flakes in a small, heavy-bottomed pot on medium heat until the onion is transparent, 10 to 15 minutes. Whisk in the vinegar, brown sugar, soy sauce, peanut butter, ketchup, sherry, and lime juice; cook for 1 more minute. Cool and use as a dip for Grilled Lemon Chicken skewers.





Yield: 1 1/2 cups





--Ina Garten


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Chicken Satay with Peanut Dipping Sauce





Marinade:


1 cup plain yogurt


1 teaspoon freshly grated ginger


1 teaspoon minced garlic


1 tablespoon curry powder


1 1/2 pounds skinless, boneless chicken breasts, cut into strips


20 wooden skewers, soaked in water 30 minutes


Vegetable oil, for grilling


Butter lettuce leaves


Fresh cilantro leaves


Peanut sauce, recipe follows





Combine the yogurt, ginger, garlic, and curry powder in a shallow mixing bowl, stir to combine. Place the chicken strips in the yogurt marinade and gently toss until well coated. Cover and let the chicken marinate in the refrigerator for at up to 2 hours.





Thread the chicken pieces onto the soaked skewers working the skewer in and out of the meat, down the middle of the piece, so that it stays in place during grilling. Place a grill pan over medium heat and brush it with oil to prevent the meat from sticking. Grill the chicken satays for 3 to 5 minutes on each side, until nicely seared and cooked through. Serve the satays on a platter lined with lettuce leaves and cilantro; accompanied by a small bowl of peanut sauce on the side.





Peanut Sauce:


1 cup smooth peanut butter


1/4 cup low-sodium soy sauce


2 teaspoons red chili paste, such as sambal


2 tablespoons dark brown sugar


2 limes, juiced


1/2 cup hot water


1/4 cup chopped peanuts, for garnish





Combine the peanut butter, soy sauce, red chili paste, brown sugar, and lime juice in a food processor or blender. Puree to combine. While the motor is running, drizzle in the hot water to thin out the sauce, you may not need all of it. Pour the sauce into a nice serving bowl and garnish with the chopped peanuts. Serve with chicken satay. Yield: 3 cups





--Tyler FlorenceSimple recipes for chicken tenderloins?
chop into bite size chunks dredge in a flour mixture (this is where you can add spice with chili powder, Cayenne pepper, or pepper flakes). You can also crust them in French's onions. then bake them in the oven or fry them. Make a honey mustard dipping sauce or gravy.
Marinades:


Teryiaki


Italian dressing





Bread them and fry them for chicken fingers





Grill and put on top of a salad
Restaurant-Style Chicken Scampi --





INGREDIENTS


1 pound raw chicken tenders or strips


1/4 cup all-purpose flour


1 tablespoon olive oil


1 (16 ounce) package spaghetti


1 tablespoon olive oil, divided


1 green bell pepper, cut into 1/2 inch wide strips


1 red bell pepper, cut into 1/2 inch wide strips


1 yellow bell peppers, cut into 1/2 inch wide strips


1 onion, chopped


2 tablespoons chopped garlic


1 1/2 cups four cheese Alfredo sauce


1/2 cup chopped fresh parsley








DIRECTIONS


Place chicken and flour in a large resealable plastic bag; seal bag and shake to coat. Heat 1 tablespoon oil in a large skillet over medium heat. Shake excess flour off chicken and saute in oil for 4 to 5 minutes each side, or until golden brown and cooked through (juices run clear). Remove from skillet and place in a medium bowl; set aside.


Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain, reserving 2/3 cup cooking water, and return pasta to pot. Set aside pasta and cooking water.


Wipe skillet with paper towel. Heat 1 teaspoon oil in skillet over medium heat. Add green bell pepper, red bell pepper, yellow bell pepper, onion and garlic and saute for 3 minutes. Cover, reduce heat to low and cook 3 minutes more or until vegetables are tender.


Stir in Alfredo sauce, cover and heat for 1 to 2 minutes. Remove from heat and add to reserved pasta in pot, then add reserved cooking water and chicken. Toss to mix, pour into serving bowls and sprinkle with fresh chopped parsley





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Linguine with Chicken and Sauteed Vegetables --





INGREDIENTS


1/2 cup vegetable oil


10 cloves garlic, finely chopped


1 (12 ounce) package uncooked linguine pasta


salt to taste


1/2 cup chopped broccoli


1/2 cup chopped cabbage


1/2 cup shredded carrots


1/2 cup chopped cauliflower


2 tablespoons diced green onions


1 pound chicken tenders, cut into bite-size pieces


3 1/2 tablespoons soy sauce


salt and pepper to taste


1 cup chopped cilantro


4 lime wedges








DIRECTIONS


Heat oil in a skillet over medium heat. Mix in garlic. Cook and stir until golden. Remove from heat and allow to cool.


Bring a large pot of lightly salted water to a boil. Place linguine in pot and cook 8 to 10 minutes, until al dente. Drain and transfer to a large bowl. Set aside 1 tablespoon garlic oil and toss remainder with pasta to coat. Season pasta with salt.


Bring a pot of water to a boil. Immerse broccoli, cabbage, carrots, cauliflower and green onions in water for about 30 seconds. Drain and set aside.


Heat reserved garlic oil in skillet over medium heat. Mix in chicken and 2 tablespoons soy sauce. Cook until chicken juices run clear. Mix in vegetables and remaining soy sauce. Season with salt and pepper. Toss with linguine, and garnish with cilantro and lime to serve.





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Grilled Chicken Skewers with Mango and Pineapple --





INGREDIENTS


3/4 cup Hidden Valley® Organic Ranch dressing


1 canned chipotle chile in adobo sauce, seeded and finely chopped


2 teaspoons adobo sauce (from can, above)


1 tablespoon honey


1 tablespoon fresh lime juice


1/2 teaspoon salt


1 pound chicken tenders, cut into bite-size pieces


1/2 pineapple, rind and core removed, flesh cut into 1-inch chunks


1 large mango, peeled, flesh cut into 1-inch chunks


1 small red onion, quartered and separated into layers


2 tablespoons oil for grilling


1/4 cup roughly chopped cilantro


1 lime, quartered








DIRECTIONS


In medium bowl, combine Hidden Valley® Organic Ranch dressing, chipotle chile, adobo sauce, honey, lime juice and salt. Stir well.


Assemble 4 skewers from ingredients in following order: onion, chicken, mango, chicken, pineapple, chicken, onion. Repeat twice more to complete the skewer.


Lay skewers in shallow pan. Pour 1/4 cup of marinade into small dish and set aside. Brush remaining marinade over skewers, coating all sides evenly. Cover with plastic wrap and refrigerate about an hour.


Light charcoal fire and let burn until charcoal is covered with gray ash but still very hot. Or, if using gas grill or grill pan, set on medium-high heat. When grill grates or grill pan are quite hot, remove skewers from marinade (discard excess marinade in pan); brush lightly with oil. Lay oiled skewers on hot grates and grill until marked on all four sides and cooked through, 10 - 12 minutes total.


Arrange skewers on serving platter, drizzle with reserved 1/4 cup marinade, garnish with chopped cilantro and serve with lime wedges.








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Tasty Texas Tenders --





INGREDIENTS


1 pound chicken tenders, or boneless skinless chicken breasts


3 cups crisp rice cereal, crushed


1 teaspoon garlic salt


1 teaspoon dill weed


1/4 cup vegetable oil


Sour cream





DIRECTIONS


If using chicken breasts, cut into 4-in. strips; set aside. Combine cereal, garlic salt and dill. Dip chicken tenders or strips in oil, then roll in cereal mixture. Place on a foil-lined baking sheet. Bake, uncovered, at 350 degrees F for 30 minutes or until juices run clear. Serve with sour cream for dipping if desired.





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Sour Cream Chicken and Potatoes --





INGREDIENTS


2 large potatoes, quartered


1 cup freshly grated Parmesan cheese, divided


1 1/2 cups sour cream, divided


1/4 cup sun-dried tomatoes


2 tablespoons butter


1 cup fresh spinach leaves


1 clove garlic


2 tablespoons olive oil, or as needed


1 red onion, chopped


1/2 large green bell pepper, chopped


10 chicken tenders








DIRECTIONS


Preheat oven to 400 degrees F (200 degrees C). Lightly grease a medium casserole dish.


Place potatoes in a pot with enough water to cover, and bring to a boil. Cook 10 minutes, or until tender but firm. Cool, and partially mash together with 3/4 cup Parmesan cheese and 1/2 cup sour cream. Set aside.


Place sun-dried tomatoes, butter, spinach, garlic, and remaining 1/4 cup Parmesan cheese in a blender or food processor, and blend until almost smooth.


Heat the olive oil in a skillet over medium heat, and cook the onion and green bell pepper until tender. Reserve remaining oil in skillet, and spread onion and pepper over the bottom of the casserole dish. Top with the potato mixture.


Mix the sun-dried tomato mixture into the skillet with the remaining oil. Place chicken in skillet, and cook 4 minutes on each side over medium heat, until browned and juices run clear. Arrange chicken and sun-dried tomato mixture over the potato mixture in the casserole dish, and top with remaining 1 cup sour cream.


Bake 15 minutes in the preheated oven, until lightly browned.