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Italian Chicken Tenderloins

 Italian Chicken Tenderloins
My friend made this meal for my husband and I after our first child was born. I trimmed it down, and now it's low in fat and carbohydrates. When shopping for chicken tenderloins, remember that some companies label the product chicken tenders. -Beth Ann Stein of Richmond, Indiana
6 ServingsPrep/Total Time: 30 min.


  • 1/2 cup chopped onion
  • 1-1/8 teaspoons paprika, divided
  • 3 teaspoons olive oil, divided
  • 1-1/4 cups water
  • 1/4 cup tomato paste
  • 1 bay leaf
  • 1/2 teaspoon reduced-sodium chicken bouillon granules
  • 1/2 teaspoon Italian seasoning
  • 1/4 cup all-purpose flour
  • 1-1/2 teaspoons grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • 1-1/2 pounds chicken tenderloins


  • In a small saucepan, saute onion and 1/8 teaspoon paprika in 1
  • teaspoon oil until tender. Stir in the water, tomato paste, bay
  • leaf, bouillon and Italian seasoning. Bring to a boil. Reduce heat;
  • simmer, uncovered, for 10 minutes.
  • Meanwhile, in a large resealable plastic bag, combine the flour,
  • Parmesan cheese, salt, garlic powder, oregano and remaining paprika.
  • Add chicken; seal bag and shake to coat.
  • In a large nonstick skillet coated with cooking spray, cook half of

2 of 2

Italian Chicken Tenderloins (continued)

Directions (continued)

  • the chicken in 1 teaspoon oil for 2-3 minutes on each side or until
  • no longer pink. Remove and keep warm; repeat with remaining chicken
  • and oil. Discard bay leaf. Serve sauce with chicken. Yield: 6
  • servings.
Nutritional Facts: 4 ounces cooked chicken with 3 tablespoons sauce equals 163 calories, 3 g fat (trace saturated fat), 67 mg cholesterol, 287 mg sodium, 8 g carbohydrate, 1 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch, 1/2 fat.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.