HONEY LEMON CHICKEN TENDERS
Make and share this Honey Lemon Chicken Tenders recipe from Food.com.
Provided by Lisa Sorrell
Categories Lunch/Snacks
Time 35m
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- Using 1 tsp of the olive oil, brown chicken tenderloins in a large frying pan on medium heat.
- Mix all remaining ingredients to make the marinade.
- When chicken is thoroughly cooked, reduce heat to simmer, adding the marinade.
- Allow to cook for 5-10 minutes for the flavor to infuse into the chicken.
- Remove chicken to serving plate.
- Continue to simmer marinade another 5 to 10 minutes to reduce.
- Pour reduced marinade over chicken and serve.
Nutrition Facts : Calories 76.7, Fat 5.4, SaturatedFat 0.8, Sodium 0.7, Carbohydrate 7.9, Fiber 0.1, Sugar 7.3, Protein 0.1
LEMON CHICKEN TENDERS
This a great recipe that my family loves. It's fairly quick and easy, and you more than likely don't have to go out and buy any new ingredients!
Provided by J. Roderick
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Breaded
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a bowl, stir together paprika, salt, and pepper. Sprinkle seasoning over chicken pieces. Dip pieces in egg, then dredge in bread crumbs. Arrange chicken pieces in a single layer in an aluminum foil-lined 15x10-inch jelly roll pan.
- Bake in preheated oven for 15 minutes, turning once.
- In a small saucepan over medium-low heat, stir together sugar, lemon juice, and curry powder, stirring until sugar dissolves, about 5 minutes.
- Drizzle lemon sauce over chicken, return to oven, and bake 5 minutes more.
Nutrition Facts : Calories 441.2 calories, Carbohydrate 48.5 g, Cholesterol 191.8 mg, Fat 6.2 g, Fiber 1.5 g, Protein 46.8 g, SaturatedFat 1.4 g, Sodium 867.3 mg, Sugar 27 g
LEMON THYME CHICKEN TENDERS
Sauteed chicken tenders get a flavor boost from fresh lemon and thyme. Great as a main meal or as a salad topper.
Provided by BEE_QUEEN
Categories Meat and Poultry Recipes Chicken
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Combine the olive oil, garlic, chopped thyme, lemon zest, and lemon juice in a large mixing bowl. Season the chicken tenders with salt and pepper. Toss chicken with the olive oil mixture; allow to marinate for 5 minutes.
- Spray a non-stick skillet with cooking spray, and place over medium-high heat. Cook chicken tenders in the hot pan until lightly browned and cooked through, about 4 minutes per side.
Nutrition Facts : Calories 191.9 calories, Carbohydrate 2 g, Cholesterol 64.6 mg, Fat 9.5 g, Fiber 0.3 g, Protein 23.7 g, SaturatedFat 1.7 g, Sodium 56.8 mg, Sugar 0.4 g
SAUTEED LEMON CHICKEN TENDERS
Fast and easy, the lemony sauce really compliments the chicken. From the cookbook "Almost from Scratch" by Andrew Schloss.
Provided by yooper
Categories Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Sprinkle chicken with salt and pepper.
- Place a large skillet over high heat until skillet is hot; add oil to skillet, then add chicken and onion and cook, stirring often, until chicken is browned; 5 minutes.
- Add the broth and stir, scraping up the brown bits clinging to pan;add the marmalade and lemon peel and cook until sauce is slightly thickened, about 10 minutes.
- Stir in lemon juice and chives.
Nutrition Facts : Calories 242.2, Fat 5.9, SaturatedFat 1.1, Cholesterol 98.8, Sodium 593.2, Carbohydrate 4.2, Fiber 0.5, Sugar 1.7, Protein 40.9
TENDER LEMON CHICKEN
You'll love the zesty flavor of this pressure cooker lemon chicken recipe. It cooks in half the time of oven-baked chicken breasts! -Lee Bremson, Kansas City, Missouri
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add 1 tablespoon oil. When oil is hot, cook and stir onion until tender. Add garlic; cook 1 minute longer. Remove onion and garlic with a slotted spoon and set aside. , Brown the chicken 2 pieces at time, in the cooker, adding more oil as needed. Return onion mixture and all chicken to pan. Add broth, water, lemon juice, parsley, celery, Italian seasoning, salt and pepper. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes., Quick-release pressure. Remove chicken and keep warm. Pour drippings and loosened browned bits from pressure cooker into a measuring cup. Skim fat. Transfer 1-1/2 cups back to pan. In a small bowl, mix cornstarch and cold water until smooth; stir into juices in pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with chicken.
Nutrition Facts : Calories 246 calories, Fat 8g fat (2g saturated fat), Cholesterol 92mg cholesterol, Sodium 637mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 1g fiber), Protein 34g protein. Diabetic Exchanges
LEMON PEPPER CHICKEN TENDERS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 22m
Yield 20 pieces, 8 to 10 appetizer servings
Number Of Ingredients 5
Steps:
- Heat the grill over medium high heat. Skewer chicken. In a shallow dish, combine lemon zest and juice with extra-virgin olive oil. Reserve 1/4 of the marinade. Coat chicken tenders in marinade and season generously on both sides with coarse black pepper. Season chicken tenders lightly with salt. Cook tenders in 2 or 3 batches, a single layer, in a very hot grill. Chicken tenders will cook 3 minutes on each side. Transfer to a serving platter and brush with the reserved marinade.
LEMON-PEPPER FRIED "CHICKEN" TENDERS
Crispy on the outside and tender on the inside, these not-so-chicken tenders satisfy that craving because the tofu is soaked in a "not chicken" broth, yielding an umami flavor. Don't be tempted to skip the pressing of the tofu-that's crucial in removing its liquid so it can soak up that broth.
Provided by Kardea Brown
Categories main-dish
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- For the lemon-pepper "chicken": Place the tofu on a layer of paper towels on a cutting board. Top with more paper towels. Place a pot over the top and fill with heavy cans to press the excess liquid from the tofu. Let stand for 30 minutes.
- Cut the tofu into strips. Soak the strips in the broth in a bowl for 1 hour.
- Meanwhile, make the ranch dip: Stir together the mayonnaise, almond milk, parsley, vinegar, garlic powder, onion powder and dill in a small bowl. Season with salt and pepper. Refrigerate until ready to serve.
- For the lemon-pepper "chicken": Pour enough oil to reach halfway up the sides of a cast-iron skillet. Heat the oil to 350 degrees F. Line a rimmed baking sheet with a wire rack.
- Make the "buttermilk" by stirring together the almond milk and vinegar in a shallow dish. Let stand, whisking occasionally, for 10 minutes to develop a tangy flavor. Combine the flour, cornstarch, lemon-pepper seasoning and salt and pepper to taste in a separate shallow dish.
- Dip the tofu strips in the "buttermilk," then dredge in the flour mixture. Fry, in batches, turning occasionally, 7 to 8 minutes. Drain on a wire rack and sprinkle with additional lemon-pepper seasoning while still hot. Serve hot with the ranch dip.
More about "lemon chicken tenders recipes"
LEMON CHICKEN TENDERS RECIPE | MYRECIPES
From myrecipes.com
5/5 (1)Published 2017-01-04Servings 4
- Dip chicken pieces in egg, and dredge in breadcrumbs. Arrange chicken in a single layer in an aluminum foil-lined 15- x 10-inch jellyroll pan.
EASY LEMON BUTTER CHICKEN TENDERS - SUNDAY SUPPER MOVEMENT
From sundaysuppermovement.com
- Lay out your chicken tenderloins and hold steady with one hand. Cut the white tendon away from the tenderloin using a sharp knife.
- Pour flour, garlic powder, salt, and pepper into a large zip-lock bag. Seal the bag and shake the seasoning well, until fully mixed.
- Open the bag and add your chicken tenders (make sure you’ve cut the tendon away). Seal the bag, then shake it again until all chicken tenders are fully coated.
LOW CARB CHICKEN TENDERS (READY IN LESS THAN 30 MIN ...
From easylowcarb.com
- Combine all ingredients except chicken in bowl and mix well. Add chicken and quickly toss to combine. Place on a baking sheet. Bake 9 minutes.
CHICKEN TENDERS (LEMON GARLIC PARMESAN) - CAFE DELITES
From cafedelites.com
- Preheat oven to 400°F (200°C). Lightly grease a baking tray / sheet with cooking oil spray, or a light coating of oil. Set aside.
- Dip chicken tenders into egg mixture and let sit for 5 minutes while preparing crumb mixture. OPTIONAL: Cover and allow to marinate in the refrigerator for 30 minutes to an hour (if time allows).*
QUICK GRILLED LEMON CHICKEN TENDERS - THE STAY AT HOME CHEF
From thestayathomechef.com
- Place chicken tenders in a gallon-size resealable plastic bag (like a ziploc). Pour in lemon juice, olive oil, lemon pepper, basil, oregano, and salt. Shake it a bit so all the chicken tenders get covered.
- Heat an outdoor gas grill over high heat. Sear the chicken for 2 minutes on each side and continue cooking until cooked through. This should take about 5 minutes or less. Chicken tenders cook quickly on the grill. Alternately, heat a heavy skillet over high heat. Sear the chicken tenders on each side for 2 minutes and continue cooking, covered for another 5 minutes until chicken is cooked through. Actual cooking time is dependent upon the thickness of the chicken.
LEMON GARLIC CHICKEN TENDERS - THE DIARY OF A REAL HOUSEWIFE
From thediaryofarealhousewife.com
- Place chicken tenders in a large bag. Place garlic powder, thyme, and salt into a small mixing bowl.
- Add melted butter and lemon juice to seasoning. Mix together well then pour into the baggy with the chicken tenders.
- Preheat oven to 350° F. Pour marinated chicken into a casserole dish and bake for 25-30 minutes or until chicken is cooked through. Serve and enjoy.
LEMON AND HERB CHICKEN TENDERS - CHEF JULIE YOON
From chefjulieyoon.com
- Put the lemon juice, herbs, mustard, seasonings and oil in a large resealable plastic bag. Close the bag, then shake and smush to combine all the ingredients. Open the bag and drop in the chicken tenders. Close and shake the bag to coat evenly. Let it marinate 1 hour or overnight.
- Place a pan with olive oil over medium-high heat. When the pan is hot, let some of the excess marinade drip from the chicken and place on the pan. Cook for about 2-3 minutes per side, or until nicely browned and cooked through. Lower the heat to medium-low if the chicken is browning too fast. Cover the pan with a lid while cooking to keep the chicken moist. Let them rest for a couple minutes. Enjoy. TIP: If you don't have fresh lemon, substitute with any vinegar of your choice. If you can't find chicken tenderloins, use this marinade for chicken breasts, chicken thighs and even pork!
LEMON PEPPER CHICKEN TENDERS - THE GUNNY SACK
From thegunnysack.com
- In a separate small, wide bowl, mix together panko, breadcrumbs, grated parmesan, garlic powder, salt, pepper, parsley, oregano, onion powder and grated lemon peel.
LEMON PEPPER CHICKEN TENDERS - KEVIN IS COOKING
From keviniscooking.com
- Set up your breading station. In 3 separate bowls put your flour, bread crumbs and eggs slightly beaten.
- With one hand bread each chicken tender in the flour, dip in the eggs and shake off excess. Drop in the bowl with the bread crumbs and with other hand gently press bread crumbs to adhere. This keeps your hands from becoming gummed up with egg and crumbs. Repeat this twice for each tender.
LEMON GARLIC CHICKEN BREAST TENDERS RECIPE • CIAOFLORENTINA
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- In a medium bowl whisk together the honey, 1 tablespoon of olive oil, the juice from 1/2 lemon, sea salt, garlic powder and paprika. Add the chicken breast tenders and make sure to coat them all over. Allow them to rest at room temperature for 20 minutes.
- Heat up a cast iron grill pan on medium low flame and grill the chicken for a couple of minutes on each side until nice grill marks form and the chicken is cooked through. Transfer to a serving platter and keep warm. Keep a close eye on them as chicken tenders cook quickly.
- Meanwhile make the lemon garlic sauce. Heat up a small sauce pan on low flame. Add a lug of olive oil and the grated garlic. Stir well and allow the garlic to cook for just a minute until you can smell it release its aroma and barely start to get a faint golden color. Squeeze the juice from 1 lemon and stir well. Simmer for about a minute or so and remove from heat. Season to taste with sea salt.
GARLIC SCAPE, LEMON GRILLED CHICKEN TENDERS - BINKY'S ...
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- Heat grill to medium high. Place chicken on grill and let it brown on the first side. Baste and turn to the second side. Depending on the size of your tenders, they should take approximately 10 minutes. Internal temperature should be 165°F
CHICKEN TENDERS SMOTHERED IN LEMON AND PARSLEY - 2 …
From 2sistersrecipes.com
- In the meantime, lightly season chicken tenders with salt and pepper. Using a small bowl, add some flour and begin to lightly dredge the chicken, coating both sides.
- Add chicken to the skillet, raise heat to medium, and brown the chicken, cooking for about 3 to 4 minutes on each side.
15-MINUTE SKILLET LEMON CHICKEN - FAMILY FOOD ON THE TABLE
From familyfoodonthetable.com
- Heat oil and butter in a large skillet over medium-high heat. Add the chicken and cook for 4-5 minutes on one side, then flip and cook an additional 2-3 minutes.
BAKED LEMON CHICKEN WITH HERBS | SO TENDER AND JUICY!
From yellowblissroad.com
- Whisk together lemon juice and zest, minced garlic and corn oil in a small bowl then pour into a 13" x 9" baking dish. Lightly dredge the chicken through to coat it, then place chicken breasts side by side in the dish.
- Sprinkle chicken evenly with salt, pepper and Italian seasoning, then rub it in with your hands. Place chicken breasts side by side, making sure there is no overlap. Arrange a few lemon slices on top of the chicken.
EASY LEMON CHICKEN TENDERS - FOODNESS GRACIOUS
From foodnessgracious.com
- Slice the chicken breasts into strips and toss with 1 tablespoon of the olive oil and salt and pepper in a bowl.
LEMON-GARLIC CHICKEN TENDERS RECIPE | MYRECIPES
From myrecipes.com
- Season chicken with salt and pepper. Mix panko, garlic, lemon zest and parsley in a shallow bowl. Place flour in a separate shallow bowl. Place eggs in a third shallow bowl.
- Dip chicken in flour, then in egg, then in panko mixture, shaking off excess. Place chicken on a plate or tray in a single layer.
- Melt 1 Tbsp. butter with 2 Tbsp. oil in a large skillet over medium-high heat until foaming. Add half of chicken pieces and cook, turning once, until golden on both sides and cooked through, 5 to 6 minutes total. Transfer to a clean plate or serving platter. Wipe out skillet with paper towel. Repeat with remaining butter, oil and chicken. Serve immediately.
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EASY FRIED HEALTHY LEMON CHICKEN - IFOODREAL.COM
From ifoodreal.com
- Slice each chicken breast in half lengthwise. Thicker parts can be sliced one more time. This step eliminates the need to pound the meat. Sprinkle chicken on both sides with salt and pepper and transfer to a plate.
- In a shallow plate add flour. Prep other ingredients. Everything has to be ready before you start cooking. Preheat large ceramic non-stick skillet on medium heat and swirl 2 tsp oil to coat.
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#15-minutes-or-less #time-to-make #main-ingredient #preparation #poultry #chicken #dietary #meat #whole-chicken
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