Italian Chicken Tenderloins Recipe

4.5 11 13
Italian Chicken Tenderloins Recipe
Italian Chicken Tenderloins Recipe photo by Taste of Home
Publisher Photo

Italian Chicken Tenderloins Recipe

Read Reviews
4.5 11 13
Publisher Photo
My friend made this meal for my husband and me after our first child was born. I trimmed down the fat and carbs, but we love it just the same. —Beth Ann Stein, Richmond, Indiana
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

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 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.
Originally published as Tasty Italian Chicken in Light & Tasty December/January 2006, p21

Nutritional Facts

4 ounce-weight: 163 calories, 3g fat (0 saturated fat), 67mg cholesterol, 287mg sodium, 8g carbohydrate (3g sugars, 1g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch, 1/2 fat.

  • 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
  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.
Originally published as Tasty Italian Chicken in Light & Tasty December/January 2006, p21

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Reviews forItalian Chicken Tenderloins

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debvee60 User ID: 8544480 233256
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
LAFrederick User ID: 4375499 137670
Reviewed Dec. 23, 2012

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

MY REVIEW
rmbarr059 User ID: 4046105 95982
Reviewed Oct. 19, 2012

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

MY REVIEW
mspeachy77 User ID: 6731592 134096
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
martylb User ID: 1456305 80443
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
kristimae User ID: 1367984 147130
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
jampbp User ID: 4188681 68870
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
ahmom User ID: 3426126 61634
Reviewed Jul. 27, 2010

"This was good."

MY REVIEW
Wilberst User ID: 3298387 132799
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
Joscy User ID: 2694585 206025
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."

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