Pesto Chicken Tenders Recipes

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray an 8-inch casserole dish with cooking spray.
• Mix 1 1/2 cups water together with rice, seasoning packets, and 2 tablespoons pesto. Pour mixture into the casserole dish.
• Toss chicken tenders with remaining pesto in a shallow dish. Place chicken on top of the rice.
• Bake in the preheated oven for 30 minutes.
• Mix remaining water with Alfredo sauce. Remove dish from the oven and pour Alfredo sauce over the chicken, stirring to combine. Top with Parmesan cheese and bake until cheese melts, about 15 minutes more. Serve immediately.

Steps:

• Preheat oven to 350°. In a shallow bowl, mix cornflake crumbs, 1/4 cup cheese and salt. Place 1/4 cup milk in a separate shallow bowl. Dip chicken in milk, then in crumb mixture, patting to help coating adhere. Place on greased racks in two foil-lined 15x10x1-in. baking pans. Bake 25-30 minutes or until a thermometer reads 165°., Meanwhile, in a small bowl, mix mayonnaise, pesto, garlic powder, pepper and remaining milk and cheese; top with tomato and basil. Serve with chicken.

Steps:

• Heat oven to 400°F. Spray large cookie sheet with cooking spray.
• In large resealable food-storage plastic bag, mix pesto and mayonnaise. In another large resealable food-storage plastic bag, mix bread crumbs and cheese. Place chicken in pesto bag; seal and coat with pesto mixture. Place chicken in bread crumb bag; seal and shake to coat. Place chicken on cookie sheet.
• Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and bread crumbs are golden brown.

Steps:

• In a food processor, finely chop the walnuts and garlic.
• Add cilantro, parsley, salt and pepper and process until finely chopped.
• With processor running, slowly add the oil to create a smoothe puree.
• Place chicken in large, resealable bag plastic bag, add the marinade and seal tightly.
• Make sure marinade is evenly distributed on all the chicken tenders.
• Refrigerate for 2 hours.
• Remove chicken from bag and thread on skewers.
• Grill over direct high heat for about 6 to 8 mins, turning over once.
• Serve warm with lime wedges.