Lemon Herb Chicken Tenders Recipes

Steps:

• Combine the olive oil, garlic, chopped thyme, lemon zest, and lemon juice in a large mixing bowl. Season the chicken tenders with salt and pepper. Toss chicken with the olive oil mixture; allow to marinate for 5 minutes.
• Spray a non-stick skillet with cooking spray, and place over medium-high heat. Cook chicken tenders in the hot pan until lightly browned and cooked through, about 4 minutes per side.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a bowl, stir together paprika, salt, and pepper. Sprinkle seasoning over chicken pieces. Dip pieces in egg, then dredge in bread crumbs. Arrange chicken pieces in a single layer in an aluminum foil-lined 15x10-inch jelly roll pan.
• Bake in preheated oven for 15 minutes, turning once.
• In a small saucepan over medium-low heat, stir together sugar, lemon juice, and curry powder, stirring until sugar dissolves, about 5 minutes.
• Drizzle lemon sauce over chicken, return to oven, and bake 5 minutes more.

Steps:

• 1. wash off the strips and lightly poke holes into with a fork.
• 2. Put the lemon juice into a bowl, and let the strips sit in the lemon juice for about 5-10 minutes, to soak in the lemon flavor.
• 3. in another bowl add the flour, paprika, a pinch of salt and pepper, and 1/2 tablespoon of lemon herb seasoning. mix well.
• 4. coat the chicken strips well in the flour mixture. You may have to do this twice, to be sure of a good coating.
• 5. heat the oil in a skillet at about medium/med high heat.
• 6. once oil is heated, add the the coated strips to the oil and cook until golden brown, with a slightly yellow tint.
• 7. take out of oil and place on a paper plate, to soak up excess oil. While still hot, dash on a small amount of lemon herb seasoning.
• 8. allow to cool, and enjoy! Check out my sauce for this recpie as well!

Steps:

• Season the chicken breasts all over with the salt and pepper. Transfer the chicken to a gallon-size resealable freezer bag. Add 1/2 cup olive oil and the remaining ingredients, press out the air and seal the bag tightly so the chicken is fully submerged. Massage the chicken through the plastic bag to evenly distribute the herbs. Let marinate in the refrigerator for 1 hour or up to 8 hours.
• In a large, deep skillet with a lid, heat the remaining 2 tablespoons olive oil over medium. Remove the chicken from the marinade, add to the skillet, then pour the lemons and marinade on top. Cook until the chicken is golden on one side, about 8 minutes. Turn the chicken, cover and cook over medium-low until chicken is cooked through, about 7 minutes. Serve chicken topped with lemons and sauce.