Chook Me!

Making a challenge here for a good chicken tenderloin recipe...is there such a thing?

I'm stuck in this weekend with no wheels. Have chicken tenderloins, bread crumbs, stuffing mix, cream of chicken soup...maybe a few other things (potatoes, peppers, onions, etc.) Maybe a casserole of some sort? Chicken tenderloins always come out so dry for me...

Public Comments

1. Chicken Tenderloins With Cranberry & Mustard Sauce Ingredients * 1 lb chicken tenderloins shopping list * flour shopping list * salt and pepper shopping list * 2 T. butter shopping list * 2 T. oil shopping list * 2/3 C. dry white wine shopping list * 2/3 C. chicken broth shopping list * 3 T. country-style Dijon mustard shopping list * 1 1/2 tsp cornstarch shopping list * 1 1/2 T. water shopping list * 1/2 C. dried cranberries shopping list * 1/4 C. sliced green onions, green part only shopping list How to make it * Lightly toss chicken pieces with flour; shake off excess. Sprinkle lightly with salt and pepper. * Heat 1 T. of butter and oil in a large skillet. Add half the chicken; cook 2 min, turning once until chicken is golden brown on each side and cooked through. Add more butter and oil if needed. Remove to a platter; keep warm. Repeat with remaining chicken. * Add wine, chicken broth and mustard to skillet, scraping up browned bits. Combine cornstarch and water in a small bowl. Stir into skillet. Add sweetened dried cranberries. Boil 1 to 2 min or until sauce thickens. Stir in green onions; cook 1 more minute. Pour sauce over
2. super simple casserole 1 pound chicken , cut into bite size pieces - season with salt and pepper - browned in a bit of oil add some peppers and onion and just stir through 1 box stuffing mix - mix with the melted butter and water or broth but do not cook 1 can cream of chicken or mushroom soup - diluted with 1/2 a can of water place stuffing in the bottom of a baking dish, add the browned chicken mixture and pour the soup over the top. sprinkle with bread crumbs if desired and bake uncovered for 35-45 minutes. serve with a veggie.
3. Great recipes thus far, but here's my two cents: Tenderloins only take a minute or two to cook up, so don't overcook! In a non-stick skillet, place tenderloins that you have seasoned with salt and pepper. Saute over medium heat until browned on all sides. Cover, reduce heat, and add 3 T of water. continue to cook for about 10 minutes. Remove tenderloins from pan and add 1 1/2 cups water, 1 T butter, to the pan and bring to a boil. Add stuffing mix and toss to moisten, Place Tenderloins on top. To soup, add 1/2 cup sour cream (if you have it) or mix with chicken gravey. Spoon over the top of the chicken/stuffing mixture. Cover and cook until heated thru. Serve with mashed potatos and a red or green pepper salad.
4. Make a nice chicken casserole. I use cream of chicken soup, sour cream, grilled chicken and green beans. Top with breadcrumbs or crushed potato chips! Quik, easy & yummy!
5. Ingredients * 4 skinless, boneless chicken breasts * 2 tablespoons real maple syrup * 1 cup chopped pecans * 3 tablespoons all-purpose flour * 1 teaspoon salt * 2 tablespoons butter * 1 tablespoon vegetable oil Directions 1. On waxed paper, combine pecans, flour, and salt. 2. Brush chicken breasts all over with maple syrup. Coat chicken breasts completely with nut mixture. 3. In a large skillet over medium heat, melt butter and stir in the vegetable oil. Add chicken, and cook for 12 to 15 minutes until chicken is browned on all sides and tender.