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Italian Chicken Tenderloins Recipe

Italian Chicken Tenderloins Recipe

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
TOTAL TIME: Prep/Total Time: 30 min. YIELD:6 servings

Ingredients

  • 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

Directions

  • 1. 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.
  • 2. 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.
  • 3. In a large nonstick skillet coated with cooking spray, cook half of 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.

Reviews for Italian Chicken Tenderloins

Sort By :
MY REVIEW
Reviewed Sep. 21, 2015

"I made both this recipe and one for the Herbed Angel Hair Pasta Recipe and it was a good combination. Good homecooked meal but not all that strong Italian flavor. That there are quite a few ingredients, first the sauce, then the seasoned flour, is the only down side."

MY REVIEW
Reviewed Dec. 23, 2012

"Do you think it would be possible to make this in a crock pot?"

MY REVIEW
Reviewed Oct. 19, 2012

"Quick, easy and tasty! Different idea for chicken which is great when you are bored!"

MY REVIEW
Reviewed Jun. 10, 2012

"This chicken was delicious. My kids didn't like the sauce but hubby loved it. I also made the noodles they recomend. This was a big hit."

MY REVIEW
Reviewed Apr. 11, 2012

"This chicken turned out very good. I used tomato sauce and less water since I didn't have tomato paste. I will definitely make this one again - quick, easy, tasty. And it's just 4 points on Weight Watchers."

MY REVIEW
Reviewed Jul. 8, 2011

"This recipe is definitely one to make again (and again!). The chicken has so much flavor that you don't need the sauce, but they pair well together too. Easy to make, highly recommend!"

MY REVIEW
Reviewed Apr. 5, 2011

"This recipe is excellent, very flavorful. The only change I made is that I used boneless chicken breasts and cut them in half instead of using chicken tenderloins. I have made this several times for different guests and they have all really enjoyed it. It's quick and easy to make too which is so great."

MY REVIEW
Reviewed Jul. 27, 2010

"This was good."

MY REVIEW
Reviewed Feb. 9, 2010

"I almost didn't make this- one review was good, the other bad, but I am glad that I tried it. It has a mild flavor that my preschooler really liked, but enough flavor to make it interesting for the rest of us. I think next time I make it, I might make extra sauce and serve it over plain pasta."

MY REVIEW
Reviewed Mar. 3, 2009

"In place of the tomato paste (only because I didn't have any) used ketchup instead. Both my husband and I thought it was very good."

MY REVIEW
Reviewed Jul. 25, 2008

"i made this and it was YUCK! it took 4ever to get it done all the way through. do not make this"

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Wine Pairings

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.