Type what you have

Ingredients

• ✓ chicken breast tenderloin
• salt
• black pepper
• egg
• panko bread crumb
• canola oil
• buffalo wing sauce
• mozzarella cheese

Instructions

1. 1 Season chicken with salt and black pepper. Set aside.
2. 2 Whisk eggs in a shallow bowl until smooth. Place panko in a separate shallow bowl.
3. 3 Dip chicken in eggs, then press into panko to coat.
4. 4 Heat 3 tablespoons oil in a large skillet over medium heat. Cook 1/3 of the breaded chicken in hot oil until crust is golden and center is no longer pink, about 4 minutes per side. Transfer to a paper towel-lined plate to drain. Repeat with remaining oil and breaded chicken in 2 batches.
5. 5 Return pan-fried chicken to the skillet. Pour wing sauce over chicken and sprinkle cheese on top. Reduce heat to low, cover, and cook until cheese is melted, about 5 minutes.

By Mich

Ingredients

• ✓ chicken breast tenderloin
• mayonnaise
• sour cream
• buffalo sauce
• blue cheese
• bacon
• green onion
• jalapeno pepper

Instructions

1. 1 Dice cooked chicken tenders. Transfer to a large bowl and add mayonnaise, sour cream, Buffalo sauce, blue cheese, bacon, green onions, and jalapeno. Stir to combine.
2. 2 Allow to come together/thicken in the refrigerator for 1 hour before serving.

By sweetkness

Ingredients

• ✓ chicken breast tenderloin
• margarine
• salt
• pepper
• onion soup mix

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place chicken in a 9x13 inch baking dish. Pour melted margarine over the chicken strips. Season with salt and pepper, and sprinkle with dry onion soup mix.
3. 3 Bake 40 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

By Kim in Oklahoma

Ingredients

• ✓ chicken breast tenderloin
• hot pepper sauce
• nori
• sushi rice
• carrot
• celery
• mayonnaise
• fried onion

Instructions

1. 1 Combine chicken and hot sauce in a bowl; toss to coat.
2. 2 Place 1 nori sheet onto a bamboo sushi rolling mat. Spread 1 cup rice onto nori, leaving a 1/2-inch strip along 1 edge. Place 1/4 each chicken, carrot, and celery in a line near bottom edge of rice. Roll nori sheet around rice and fillings, using the mat to help. Moisten remaining nori edge with a finger dipped in water; press to seal. Repeat with remaining nori, rice, chicken, carrot, and celery.
3. 3 Slice each roll into 8 pieces using a sharp, wet knife. Top each piece with a dollop of mayonnaise and a small amount of onion.

By Bennyh614

Ingredients

• ✓ chicken breast tenderloin
• mayonnaise
• sweet chili sauce
• sriracha sauce
• flour
• panko bread crumb
• green onion

Instructions

1. 1 Whisk together mayonnaise, sweet chili sauce, and Sriracha in a large bowl until sauce is well combined. Reserve 3/4 cup sauce and set aside.
2. 2 Place flour into a large resealable plastic bag. Add chicken; seal the bag and shake to coat. Transfer coated chicken pieces to sauce in the large bowl and stir to combine.
3. 3 Place panko bread crumbs in another large resealable plastic bag. Working in batches, drop chicken pieces into bread crumbs, seal, and shake to coat.
4. 4 Preheat an air fryer to 400 degrees F (200 degrees C).
5. 5 Place as many chicken pieces into the air fryer basket without overcrowding.
6. 6 Cook in the preheated air fryer for 10 minutes. Flip chicken and cook for 5 more minutes. Repeat with remaining chicken.
7. 7 Transfer fried chicken to another large bowl and pour reserved sauce over the top. Sprinkle with green onions and toss to coat. Serve hot.

By Soup Loving Nicole

Ingredients

• ✓ chicken breast tenderloin
• milk
• white vinegar
• egg
• heavy cream
• salt
• black pepper
• coconut
• almond flour
• all-purpose flour
• white sugar
• salt
• black pepper
• chili powder
• coconut oil

Instructions

1. 1 Combine milk and vinegar in a bowl. Add tenderloins. Place in the refrigerator to soak for 1 to 2 hours.
2. 2 While chicken soaks, prepare egg coating by whisking together eggs, heavy cream, salt, and pepper in a bowl.
3. 3 Prepare dry coating by pulsing coconut in the bowl of a food processor until it resembles large bread crumbs. Add almond flour, all-purpose flour, sugar, 1 teaspoon salt, 1 teaspoon pepper, and chili powder. Pulse to combine.
4. 4 Preheat the oven to 250 degrees F (120 degrees C). Remove chicken from milk mixture; discard mixture.
5. 5 Dip each chicken tender in the egg mixture, then in the coconut coating, pressing generous amounts into the meat.
6. 6 Heat oil in a skillet over medium heat. Gently drop coated chicken into the hot oil and fry until golden and no longer pink in the centers, working in batches, about 6 minutes per side. Place fried pieces in the oven to keep warm between batches.

By WMPROS

Ingredients

• ✓ chicken breast tenderloin
• taco seasoning
• mango-peach salsa
• cayenne pepper
• chili powder
• garlic powder
• salt
• pineapple chunk
• onion

Instructions

1. 1 Place chicken in a bowl and sprinkle with taco seasoning. Mix until coated and transfer into a slow cooker. Add salsa, cayenne pepper, chili powder, garlic powder, and salt; mix to combine.
2. 2 Cover and cook on Low until chicken is ready to shred, 4 to 5 hours. Remove chicken, shred with 2 forks, and return to the slow cooker.
3. 3 Break up the pineapple chunks and add them to the slow cooker with 1/4 cup of pineapple juice (or more to taste) and onion slices. Cook on Low until sauce is bubbling and fragrant, 1 to 2 hours.

By Lilliansmommy

Ingredients

• ✓ chicken breast tenderloin
• salt
• black pepper
• olive oil
• celery
• carrot
• garlic
• chicken broth
• egg noodle

Instructions

1. 1 Season chicken with salt and pepper.
2. 2 Heat 1 tablespoon oil in a large saucepan over medium heat. Cook and stir chicken in hot oil until browned and no longer pink in the center, about 10 minutes. Transfer to a plate and set aside.
3. 3 Add remaining 1 tablespoon oil to the saucepan. Sauté celery, carrots, and garlic in hot oil over medium heat until soft, 5 to 7 minutes. Season with pepper.
4. 4 Pour chicken broth into the saucepan and deglaze by scraping up the bits of chicken and vegetables from the bottom of the hot pan. Bring to a boil. Add egg noodles, reduce heat to medium-low, and simmer until noodles are tender yet firm to the bite, 6 to 8 minutes. Season with salt and pepper.
5. 5 Ladle soup into bowls and lay chicken on top.

By lilacwine808

Ingredients

• ✓ chicken breast tenderloin
• beer
• honey
• dijon mustard
• olive oil
• rosemary
• garlic powder
• salt
• black pepper
• pineapple
• baby spinach
• pine nut
• mandarin orange
• poppy seed salad dressing

Instructions

1. 1 Mix beer, honey, Dijon mustard, olive oil, rosemary, garlic powder, salt, and black pepper in a large resealable plastic bag until thoroughly combined. Add chicken to the marinade, evenly coat, and squeeze air from the bag. Seal and refrigerate several hours to overnight, turning bag over occasionally.
2. 2 Preheat outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Twist top from pineapple and cut peel off in long vertical strips. Cut pineapple into wedges vertically and cut the tough core from each wedge.
4. 4 Thread marinated chicken tenders onto skewers. Grill chicken and pineapple wedges on the preheated grill until chicken is no longer pink inside, chicken juices run clear, and pineapple wedges are tender and show light brown grill marks, 10 to 12 minutes. Cut chicken and pineapple into bite-sized pieces.
5. 5 Toss spinach with pine nuts and mandarin orange segments in a large bowl. Top salad with chicken and pineapple pieces. Serve on salad plates; drizzle each serving with 2 teaspoons poppy seed dressing.

By S-Zirl

Ingredients

• ✓ chicken breast tenderloin
• olive oil
• salt
• pepper
• onion
• balsamic vinegar
• apricot
• chicken stock
• apricot preserves
• thyme
• flat-leaf parsley

Instructions

1. 1 Heat the olive oil in a large skillet with a lid over medium-high heat. Season the chicken with salt and pepper, and cook in the hot oil until golden brown around the edges, but still pink in the center, about 5 minutes. Stir in the onion, and cook for about 3 minutes more. Pour in the balsamic vinegar, bring it to a simmer, and allow it to reduce for a few minutes.
2. 2 Cut half of the apricots in half, leaving the others whole. Place the apricots into the skillet, and pour in the chicken stock. Bring to a simmer, then stir in the apricot preserves and thyme. Reduce the heat to medium-low, cover, and simmer until the apricots have softened, 10 to 15 minutes. Sprinkle with chopped parsley to serve.

By Desta

Ingredients

• ✓ chicken breast tenderloin
• milk
• dill pickle juice
• biscuit dough
• all-purpose flour
• egg
• vegetable oil
• butter
• cayenne pepper
• brown sugar
• paprika
• garlic powder
• vegetable oil
• salt
• black pepper
• dill pickle

Instructions

1. 1 Place chicken in a large, lidded bowl. Add milk and pickle juice. Cover and refrigerate for 4 hours.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Place biscuits 1 inch apart on an ungreased baking sheet.
3. 3 Bake in the preheated oven until golden brown, about 13 minutes. Set aside until ready to use.
4. 4 Place flour in a large resealable plastic bag. Beat eggs in a shallow dish. Coat a piece of chicken in flour, dip in eggs, and then coat again in flour. Place on a plate and repeat with remaining chicken. Let coated chicken rest for 10 minutes.
5. 5 Meanwhile, combine 1/3 cup oil, butter, cayenne pepper, paprika, and garlic powder in a small saucepan over low heat. Cook and stir until sugar is dissolved and sauce is heated through, about 5 minutes. Remove from heat
6. 6 Heat 4 cups oil to 350 degrees F (175 degrees C) in a large cast iron skillet. Fry chicken in batches for 4 minutes, flip, and cook until golden brown, about 4 minutes more. Transfer to a plate lined with paper towels and season with salt and black pepper to taste.
7. 7 Place fried chicken in a large bowl. Stir sauce in the saucepan and drizzle over the chicken. Serve chicken inside biscuits, topped with pickle slices.

By Soup Loving Nicole

Ingredients

• ✓ chicken breast tenderloin
• soy sauce
• rice vinegar
• honey
• brown sugar
• tomato paste
• sesame oil
• red pepper flake
• egg
• cornstarch
• olive oil
• sesame seed
• garlic
• ginger paste
• chicken broth

Instructions

1. 1 Make the sauce: Whisk soy sauce, rice vinegar, honey, brown sugar, tomato paste, sesame oil, and pepper flakes together in a bowl. Set aside.
2. 2 Make the chicken: Crack egg into a shallow bowl. Place cornstarch into a second shallow bowl. Dip chicken pieces in egg, coat in cornstarch, then place onto a plate.
3. 3 Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. Add olive oil and heat for about 1 minute. Add chicken in a single layer and cook until crisp, about 2 minutes per side. Transfer to a clean plate.
4. 4 Stir sesame seeds, garlic, and ginger paste into the pot. Whisk in chicken broth and the reserved sauce until combined; cook for 2 minutes. Press the Cancel button. Add chicken to the pot and stir to coat.
5. 5 Close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 5 minutes. Allow 10 minutes for pressure to build.
6. 6 Release the pressure using the quick release method according to the manufacturer's instructions, about 5 minutes. Stir the chicken.
7. 7 Select the Sauté function again and cook until the sauce has thickened, about 3 minutes.

By Soup Loving Nicole

Ingredients

• ✓ chicken breast tenderloin
• cheese blend
• marinara sauce
• angel hair pasta
• salt
• water
• olive oil
• flat-leaf parsley
• parmesan cheese
• panko bread crumb
• bread crumb
• half-and-half
• egg
• cayenne pepper
• black pepper
• garlic powder
• salt
• all-purpose flour

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a large baking dish.
2. 2 Combine flour, 1/2 teaspoon salt, garlic powder, black pepper, and cayenne pepper in a resealable plastic bag. Place chicken tenderloins into flour mixture, seal the bag, and shake to coat.
3. 3 Beat egg and half-and-half thoroughly in a shallow bowl. Mix together bread crumbs, Parmesan cheese, and parsley in a second shallow bowl. Dip floured chicken tenderloins into beaten egg mixture, let excess egg drip off, then press chicken into bread crumb mixture to coat. Let breaded chicken rest on a plate to set coating, about 10 minutes.
4. 4 Heat olive oil in a large skillet over medium heat. Cook chicken in hot oil until no longer pink in the center, the juices run clear, and coating is golden brown, about 5 minutes per side. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C).
5. 5 Bring water and 1 tablespoon salt to a boil in a large pot. Cook angel hair pasta in boiling water, stirring occasionally, until cooked through, about 5 minutes. Drain.
6. 6 Pour 3/4 cup marinara sauce into the prepared baking dish and top with cooked pasta. Pour remaining 3/4 cup sauce over pasta and arrange chicken tenderloins on top. Sprinkle with Italian cheese blend.
7. 7 Bake in the preheated oven until cheese is melted and bubbling, about 10 minutes.

By janice tofuri