TENDERLOIN SANDWICHES
Provided by Ree Drummond : Food Network
Categories appetizer
Time 35m
Yield 24 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 475 degrees F.
- Brush the tenderloins with the olive oil and then roll in the crushed peppercorns. Place the meat on a roasting pan and roast for 20 to 25 minutes. Let rest for at least 5 minutes before thinly slicing.
- Serve with dinner rolls, grainy mustard and horseradish sauce.
CRACKER BARREL CHICKEN TENDERLOIN RECIPE - (4.1/5)
Provided by dorchuk
Number Of Ingredients 4
Steps:
- Cut each chicken breast into strips or use tenderloins pieces. If using tenderloins cut and remove the white tendon off each end. In a bowl that has a cover or large Ziploc bag add the dressing, lime juice and honey; mix to combine. Add the chicken and mix to coat all the pieces. Marinate in the refrigerator for 1 hour. Remove chicken from the refrigerator and add to a larger skillet (marinade and chicken). Braise the tenders in a non-stick pan until golden brown in color, but not dry. Start the stove temperature at medium high to get things going. After it comes to a boil reduce the heat to low-medium and continue cooking. You just want them to simmer until all the liquid has cooked down. You still want a bit of glaze left in the pan. When chicken is done remove and serve. Cooking time: 40-45 minutes
GRILLED CHICKEN TENDERS
I love this marinade, it permeates the grilled chicken tenders and has a great flavor. I usually grill extra for leftovers... perfect for salads and sandwiches.
Provided by piejava
Categories Meat and Poultry Recipes Chicken
Time 3h15m
Yield 8
Number Of Ingredients 7
Steps:
- Whisk water, soy sauce, olive oil, lemon juice, brown sugar, and garlic together in a large glass or ceramic bowl. Add chicken tenders and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 3 hours.
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
- Place chicken on the grill and reduce heat to low. Cook for 1 minute, then turn and grill until no longer pink in the center and the juices run clear, 4 to 6 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 109.3 calories, Carbohydrate 3.6 g, Cholesterol 31.9 mg, Fat 4.7 g, Fiber 0.2 g, Protein 12.7 g, SaturatedFat 0.8 g, Sodium 931.3 mg, Sugar 2 g
MARINATED CHICKEN SANDWICHES
Every bite of this grilled chicken is packed with flavor. The sweet brown sugar combines well with zesty mustard and ginger. Top the sandwich with any kind of cheese.-Ruth Lee, Troy, Ontario
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large resealable plastic bag, combine the first eight ingredients; add chicken. Seal bag and turn to coat; refrigerate for at least 1 hour. , Drain and discard marinade. Lightly oil the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until a thermometer reads 170°. Spread mayonnaise over bottom of rolls; top with chicken, lettuce and cheese. Replace roll tops.
Nutrition Facts : Calories 430 calories, Fat 12g fat (3g saturated fat), Cholesterol 103mg cholesterol, Sodium 595mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 2g fiber), Protein 45g protein. Diabetic Exchanges
GRILLED BEEF TENDERLOIN SANDWICHES
My daughter shared these hearty sandwiches with me, and I think they're a savory melt-in-your-mouth treat. The sweet-sour onions and mushrooms are perfect over the tender beef and lip-smacking garlic mayonnaise. -Ruth Lee of Troy, Ontario
Provided by Taste of Home
Categories Lunch
Time 1h25m
Yield 4 servings.
Number Of Ingredients 19
Steps:
- Combine the first 4 ingredients; rub over meat. Refrigerate for 2 hours. Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off of garlic. Brush with oil. , Wrap bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes. Squeeze garlic into food processor; add mayonnaise and yogurt. Process until smooth; chill., In a large nonstick skillet, heat olive oil and saute onion for 5 minutes. Reduce heat; cook and stir for 10-12 minutes or until onion is golden. Add mushrooms; cook and stir until tender. Add next 4 ingredients; cook until reduced slightly, Lightly oil the grill rack. Grill beef, covered, over medium heat or broil 4 in. from the heat for 5-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes before cutting into 4 slices., Serve warm on bread with garlic mayonnaise, arugula and onion mixture.
Nutrition Facts : Calories 418 calories, Fat 15g fat (4g saturated fat), Cholesterol 75mg cholesterol, Sodium 702mg sodium, Carbohydrate 40g carbohydrate (11g sugars, Fiber 3g fiber), Protein 31g protein. Diabetic Exchanges
CHEF JOHN'S BROILED CHICKEN
The next time rain ruins your dream of a grilled chicken dinner, I hope you fire up your broiler and give this easy, alternative method a try. Not only are you getting the same intense, direct heat, but you also have more control, since you can adjust how far the chicken is from the flame. I prefer the meat about 7 to 8 inches under the heating element, but feel free to adjust as needed. Garnish with freshly squeezed lemon juice and fresh oregano.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 40m
Yield 6
Number Of Ingredients 3
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Spread onion slices in a single layer on the bottom of a baking dish. Season chicken with salt. Place chicken halves, skin-side down, over onion rings.
- Cook chicken in the preheated oven, turning every 7 minutes, until caramelized, no longer pink at the bone, and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 583.5 calories, Carbohydrate 1.1 g, Cholesterol 105.8 mg, Fat 51.9 g, Fiber 0.2 g, Protein 26.1 g, SaturatedFat 14.6 g, Sodium 83.3 mg, Sugar 0.5 g
PAN-SEARED CHICKEN TENDERLOIN
A simple combination of seasonings with olive oil and lemon juice makes these chicken tenderloins so delicious!
Provided by Dee
Categories 100+ Everyday Cooking Recipes
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Place chicken in a bowl. Coat with 3 tablespoons olive oil, salt, and pepper. Add paprika, garlic powder, onion powder, Cajun seasoning, and chili powder. Toss thoroughly with tongs or a spoon.
- Heat remaining olive oil in a large pan over medium-high heat. Add chicken; cook, covered, for 6 minutes. Squeeze lemon juice over the chicken. Flip and cook until a dark, crispy crust forms on the outside, about 6 minutes more.
Nutrition Facts : Calories 198 calories, Carbohydrate 4.6 g, Cholesterol 31.2 mg, Fat 15.2 g, Fiber 1.6 g, Protein 12.2 g, SaturatedFat 2.3 g, Sodium 193.1 mg, Sugar 0.9 g
More about "broiled chicken tenderloin sandwiches recipes"
CRISPY CHICKEN SANDWICH RECIPE (VIDEO)
From natashaskitchen.com
5/5 (233)Calories 485 per servingCategory Main Course
- Pound chicken cutlets between 2 sheets of plastic wrap and pound to an even 1/2” thickness so they cook more evenly.
- In a large mixing bowl, whisk together marinade ingredients. Add Chicken, turning to coat then cover and refrigerate for 2-4 hours or overnight.
- In a separate shallow bowl, whisk together breading ingredients: flour, salt, pepper, baking powder, paprika, onion powder and garlic powder. Remove a piece of chicken from the marinade, letting excess drip off and dip chicken into flour mixture, pressing it on with your hands to coat well. Transfer to a wire rack.
- Heat 1 ” oil in a soup pot or dutch oven to 350˚F. Just before frying chicken, dip it into the seasoned flour again for a thick and shaggy exterior.Add chicken, 2 pieces at a time for a smaller pot so you don’t crowd and reduce the temperature of the oil too quickly.
25 BEST CHICKEN TENDER RECIPES | WHAT TO MAKE WITH …
From foodnetwork.com
Author By
HOW TO BROIL CHICKEN TO JUICY PERFECTION IN 3 STEPS
From bhg.com
SIMPLE BROILED CHICKEN TENDERS - WORDS OF DELICIOUSNESS
From wordsofdeliciousness.com
10 BEST CHICKEN TENDER SANDWICH RECIPES | YUMMLY
From yummly.com
COPYCAT CRACKER BARREL GRILLED CHICKEN TENDERLOINS
From dearcrissy.com
GRILLED CHICKEN TENDERS {EASY & JUICY!} – WELLPLATED.COM
From wellplated.com
HOW TO BROIL CHICKEN TENDERS | LIVESTRONG
From livestrong.com
EASY BROILED CHICKEN TENDERLOINS - PEANUT BLOSSOM
From peanutblossom.com
5/5 (1)Category Main DishCuisine AmericanTotal Time 17 mins
BROILED CHICKEN TENDERS WITH PINEAPPLE RELISH RECIPE
THIS FLAME-GRILLED CHICKEN SANDWICH IS THE SUMMER RECIPE YOU
From eater.com
SOUTH CAROLINA MUSTARD BBQ SAUCE RECIPE - NYT COOKING
From cooking.nytimes.com
BROILED CHICKEN BREASTS - ALLRECIPES
From allrecipes.com
BEST GRILLED CHICKEN SANDWICH RECIPE - HOW TO MAKE A GRILLED
From delish.com
25 IRRESISTIBLY DELICIOUS CHICKEN TENDERLOIN RECIPES THAT WILL
From msn.com
20 CHICKEN SANDWICH RECIPES TO MAKE AT HOME - INSANELY GOOD
From insanelygoodrecipes.com
MARINATED AND GRILLED CHICKEN TENDERLOINS - WHERE IS MY SPOON
From whereismyspoon.co
GRILLED CHICKEN CAPRESE SANDWICH RECIPE - SIMPLY RECIPES
From simplyrecipes.com
GRILLED CHICKEN TENDERS RECIPE (QUICK & EASY) | THE KITCHN
From thekitchn.com
GRILLED CHICKEN SANDWICH - SKINNYTASTE
From skinnytaste.com
VIDEO RECIPE! FRESH FROM FLORIDA: MAKE TASTY GRILLED FLORIDA …
From spacecoastdaily.com
You'll also love