|The Purdue Chicken Cookbook|
|by Mitzi Perdue|
For the first time in history, Americans are eating more chicken than beef. Here, the wife of America's most famous chicken producer--and the auth...
1 - 10 of 1,550 for chicken tenders
Cut chicken into 1 1/2-inch ... heat for 1 more minute. Serve over rice, chow mein noodles or pasta (bean threads or Udon noodles are great in this dish).
Note: If the ... all ingredients except chicken. Spray grill ... thickness of pieces). Serve on a bed of Romaine lettuce with a side of steamed rice (optional).
Heat frying oil. Slice chicken breast into reasonably ... seasoning, dip in the heavy cream and them toss in flour and fry for 5-6 minutes or until golden brown.
Put all ingredients ... baggie except the chicken . Shake up ... won't use it all, so I estimated for all 56 chicken tenders the total net carbs would be 6.
Use 2-3 lbs cut up boneless chicken in tenders size. Heat up ... Hunts traditional sauce. Add basil, crushed red pepper, to taste and wine 'Hanna-Embody
Saute mushrooms in ... in pan, add tenders and more butter ... stove off - sprinkle Cheddar cheese, cover again until cheese melts. Serve with white rice.
Trim fat from tenders. Pound between ... bowl. Pour over chicken and marinate 4-8 ... or broil the chicken tenders for 2 minutes on each side. Yield: 4-6.
Blend soy sauce, ... green onions. Add chicken tenders to marinade. Turn ... dish and bake until brown and tender, while basting occasionally with marinade.
Saute chicken and garlic in ... cracked pepper and basil. Cover and simmer for 20 minutes. (May have to add water to make more broth.) Good served over rice.
Beat eggs and mix in nutmeg. Dip chicken pieces in egg ... turn evenly, until chicken is cooked through, about 5 minutes. I like to cook this in the WOK.
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