107 italian chicken tenders Recipes

links hot italian sausage , cut into 1 inch pieces, links mild italian sausage , cut into 1 inch pieces, raw chicken tenders or strips, shrimp - peeled and deveined, onion, chopped, green bell pepper, seeded and cut into strips, stalk celery, with leaves, finely chopped, garlic, minced (optional), uncooked long grain rice, peeled and diced tomatoes , juice reserved, bay leaves, salt, dried oregano, ground turmeric, chicken broth

batter, mazola pure cooking spray, all-purpose flour, rapidrise yeast, sugar, salt, very warm water (120 degrees f to 130 degrees f), olive oil, fully cooked, frozen , breaded chicken (breast or tenders), chopped, spaghetti sauce, italian blend shredded cheese, spice islands italian herb seasoning

refrigerated breaded chicken breast tenders, butter, softened, italian bread, tomato sauce, giardiniera, part-skim mozzarella cheese

uncooked chicken breast tenders, cooking sherry (optional), balsamic dressing, chopped italian parsley , cut coursely, red onion, sliced thick, brown sugar

boneless skinless chicken breast halves, pounded an even 1/4-inch thick (may use chicken cutlets or tenders), italian seasoned breadcrumbs, olive oil, butter, fresh ground black pepper, button mushroom, thickly sliced (optional), lemon juice (or fresh lemon zest, chopped fine), dry white wine, fresh parsley, minced, frozen broccoli florets, fresh lemon wedge, optional to serve

saltine crackers, grated parmesan cheese, garlic powder, chicken tenders, italian salad dressing, sliced carrots

chicken tenders, shredded spinach leaves, washed and torn romaine lettuce leaves, red onion, crumbled blue cheese, grapefruit, peeled and sectioned, frozen citrus blend concentrate, thawed, prepared fat-free italian dressing

chicken stock (or canned broth), orecchiette, olive oil, garlic cloves, crushed (large), broccoli rabe, florets and tender stems only, crushed red pepper flakes, salt, sweet italian sausage, cooked & crumbled, unsalted butter, parmigiano-reggiano cheese, freshly grated

south coast portuguese fish chowder, recipe from: 50 chowders, this chowder has a relationship to new bedford and the area new englanders call south coast, which includes that part of southeastern massachusetts west of cape cod and a small piece of eastern rhode island. the area is ethnically diverse, with a large portuguese population, but everyone, even those who aren tsp portuguese, loves good food. i served this chowder recently to a group at sakonnet vineyards in little compton, rhode island. as soon as word got out that there was chourico (a dry, spicy, garlicky portuguese sausage) in the chowder, the crowd demolished it. almost everyone in this region loves chourico, which the locals pronounce shore-eese. all over new england where the portuguese have settled, chourico is included in clambakes, clam boils, and other traditional yankee fare., its translucent reddish broth and colorful pieces of bell pepper, tomato, chourico, potato, fish, and cilantro, this portuguese-style chowder is very enticing. it has a splendid aroma and a savory spicy flavor, making it an interesting and exciting alternative to milder creamy chowders., i like to serve this chowder with toasted garlic bread or a crusty loaf of portuguese or italian bread., serves: 8 as a main course, equipment, you will need a 4- to 6-quart heavy pot with a lid, a wooden spoon, a slotted spoon, and a ladle., olive oil, dried bay leaves, garlic, finely chopped (1 tbsp), onions (14 oz), cut into 1/4-inch dice, green bell pepper (6 oz), cut into 1/2-inch dice, ground allspice, yukon gold , maine, pei, or other all-purpose potatoes, peeled and sliced 1/3 inch thick, fish stock , chicken stock, or water (as a last resort), canned whole tomatoes in juice (from a 28-oz can), cut into 1/2-inch dice (measured with their juice), spicy chourico or andouille sausage, casing removed and sliced 1/4 inch thick, kosher or sea salt and freshly ground black pepper, skinless silver hake , cod, haddock, or bass fillets, pinbones removed 10 sprigs fresh cilantro, leaves and tender stems finely chopped (1/4 cup), coarsely chopped fresh italian parsley

fresh linguine, uncooked, chicken breast tenders (about 1 lb), italian-seasoned breadcrumbs, olive oil, chopped pimento-stuffed olives, salt, black pepper, italian-style stewed tomatoes, undrained, preshredded part-skim mozzarella cheese

boneless skinless chicken breasts (can use halves or tenders), italian dressing

whole poached boneless chicken breasts (4 halves), bow tie pasta, cooked to desired tenderness, mayonnaise (i use hellman s light), good seasonings italian salad dressing mix, sliced celery, diced onion, red sweet bell pepper, finely diced, diced carrot, seedless grapes, salt, pepper

oil, for frying, italian seasoned breadcrumbs, panko breadcrumbs, all-purpose flour, salt, eggs, lightly beaten, chicken breast tenders , cut in half lengthwise, butter, garlic, minced, chopped fresh parsley, lemon juice

alfredo sauce (my favorite is classico brand), low-fat milk or 1 cup whole milk, pesto sauce (i use kirkland s cibo natural brand at costco), butter, garlic, shelled and peeled, frozen chicken breast tenders, shredded mozzarella cheese, italian cheese blend (with parmesan)

water, quick-cooking bulgur, fresh italian parsley leaves with tender stems, almonds, toasted, cooled, generous ) coarsely chopped shallots, more) fresh lemon juice, divided, extra-virgin olive oil plus additional for brushing, chicken breast halves with skin (about 1 1/2 lb), fresh apricots, halved, pitted , or 16 drained canned apricot halves, butter lettuce leaves

crispy chicken strips, italian salad dressing mix, divided, butter, melted, hot sauce, lemon juice, dried basil

frozen chicken tenders (i keep bags of the frozen chicken breasts and chicken tenders in my freezer), yellow onion, sliced into wedges, green bell pepper, chopped into large, bite size pieces, tomatoes, garlic cloves, olive oil, dried italian herb seasoning, worcestershire sauce, whole wheat spiral pasta, cooked

homemade chicken broth (or a mix of half store-bought broth and half water) or 4 cups meat broth (or a mix of half store-bought broth and half water), olive oil, tender celery ribs, chopped, carrots, chopped, garlic cloves, finely chopped, red onion, chopped, chopped fresh flat-leaf parsley, chopped fresh sage, chopped fresh rosemary, peeled seeded chopped fresh tomatoes (or 1 1/2 cup. canned italian peeled tomatoes with their juice, chopped), drained cooked cannellini beans, boiling potatoes, peeled and diced, zucchini, chopped, cabbage (about 4 cups) or 1 lb kale, thinly sliced (about 4 cups), green beans, trimmed and cut into bite-size pieces, salt, fresh ground black pepper, day-old italian bread, thinly sliced, extra-virgin olive oil, red onion, very thin slices (optional)