Chicken Tenders with Roasted Bell Pepper Sauce


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Mondays are so hard for me.. I have morning duty and by the time 3 o’clock comes, I am not quite in the mood to hit the gym or do anything. I just want to go home and take nap. But do I??? no, I dragged my feet to the gym because i know it will invigorate me for what awaits me at home… homework, dinner, life…

Well last night all I wanted to do is get dinner on the table in a flash so that i could get on to the rest of my to-do list.. and so I just took things out of our fridge to fix our dinner.

Ingredients for 4:

  • 2-3 chicken breast cut in thin slices, or 4 tenders per person
  • 1/8 tsp of salt
  • 1/16 tsp of pepper
  • 1/2 tsp of the zesty mediterranean Demarle Herb Blend
  • 1 tbsp of olive oil. 
  • 1 jar of roasted pepper of about 1 lb 5 oz.
  • 1/2 cup of almond milk or 1/2 cup of heavy cream
  • 1 tsp of garlic Herb Blend from Mrs Dash.
  1. Turn the oven to 400.
  2. Place the chicken tenders in a bowl and add the olive oil, pepper, salt and zesty Mediterranean herb mix. and mix well.
  3. Place the tenders on a large silpat that you would have previously laid on a large perforated sheet.
  4. Place the perforated sheet in the oven and cook for 6-8 minutes.
  5. Meanwhile, prepare the sauce:
  6. Drain the roasted pepper from their juice and place them into a chopper.
  7. Add 1 tsp of salt -free Mrs Dash Garlic Herb Seasoning.
  8. Puree the roasted pepper mixture.
  9. Add the almond milk or the cream and continue to puree the mixture.
  10. Add salt and pepper if you wish.
  11. Place the mixture into a small saucepan and bring the mixture to boil.

I serve the chicken over steamed brocoli that I cooked in my large round mold for 5 minutes.

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My husband, not fond of vegetables, got some pasta instead.

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To serve, place pasta or steamed brocoli on individual plates, place the chicken tenders on top of it. Spoon the sauce over the tenders and sprinkle a bit of fresh parmesan. Et voila!!!

Bon Appetit and Happy Cooking!!!

Parmesan and Mexican Chili Pepper Chicken Tenders


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It was a bit late when I got home one night from a cooking class, and I know that you are not supposed to eat after 8:00, but when you are starving, you are going to eat… and it may be whatever you find. Luckily for me, we don’t have any bad snacks to snack on when we are hungry.. only cheese and fruits. Well those were not at all tempting, so I started gathering a few things on my counter to fix my dinner: chicken , parmesan, chili powder…

If you like chicken tenders with a bite, try those. They are pretty good! Not too spicy, just a bit… perfect;-)

Ingredients for 12 chicken tenders:

  • 2 breast of chicken
  • 1/2 cup of parmesan
  • 2 tsp of Mexican Chili Powder
  • 1/4 tsp of salt
  • 1 egg
  1. Turn the oven on the 400.
  2. Clean the chicken breast of any fat.
  3. Then place one chicken breast inside the roulpat and fold the roulpat over the chicken breast.
  4. With the rolling pin, pound the chicken breast to flatten it a bit. Remove the chicken breast and repeat this process with the other ones.
  5. Place the chicken breast on the chopping block and slice the chicken in its width in small strips of 1/3 of an inch. Place those strips in the metal bowl and add the salt and pepper.
  6. Mix well to coat the chicken. Add the egg and mix well again to make sure that all chicken strips are well coated with the egg mixture.
  7. In another bowl, mix the parmesan and the Mexican Chili Powder and mix well.photo
  8. With your fingers, transfer the chicken strips in the bread mixture and mix so that the chicken fingers will be coated with the mixture. Take a large silpat or 2 medium silpat ( previously laid on perforated sheet) and lay the chicken breasts on the it.photo
  9. Place the perforated sheet in the oven and cook for 6-8 minutes.

I ate those yummy chicken tenders with some steamed broccoli slaw. 😉

Bon Appetit and Happy Cooking!!!

Coconut Crusted Chicken Tenders


I was so happy to have nothing on my calendar this evening because I wanted to spend a bit of time at the gym and play in my kitchen. Well, I had forgotten I needed to bring the kids to the eye doctor for their annual exam after school. Because it was a rather long visit ( my kids needed to have their eyes dilated), I did not get to the gym until late, and it was consequently a bit late when I got home to figure out what to eat. When I got home,  Theo was already on the prawl for some food, so I knew that time was limited… It had to be quick and easy. I had a few chicken breasts in the fridge, brocoli and Lisa loves rice so our dinner became Steamed Rice with Coconut Crusted Chicken and Sesame “infused” Broccoli.

For the coconut Chicken tenders for 3: 2 breast of chicken, 1 cup of coconut flakes toasted, 1 cup of Panko bread crumbs, 1/4 tsp of salt, 1/8 tsp of pepper, 1/4 tsp of ginger powder, 2 eggs, 1/2 tsp of toasted sesame oil.

If you do not have toasted coconut flakes, turn your oven to 375. Place 1 cup of coconut on a silpat and when the oven has reached temperature, place the perforated pan with the silpat and coconut in the oven for 12-15 minutes or until the coconut flakes are a brownish color and are no longer soft. When they are toasted to your liking, set them out and let them cool.

Because we did not marinade the meat, you will want to tenderize the meat by pounding it. So place a chicken breast on the rectangular roulpat. Fold the roulpat on top of the chicken breast and with the rolling pin, pound the chicken so it flattens out and becomes evenly flat. Remove the chicken breast from the roulpat and repeat the process with the other chicken breasts.

Place the chicken breasts on the chopping board and cut the breasts into tenders of about 1/2 inch thick. Set aside. In a bowl, break 2 eggs, and add the salt, pepper, ginger powder, and the sesame oil. Mix well. Empty the chicken tenders into this mixture and mix well to coat the chicken. Set aside.

In another bowl, mix the panko bread crumbs and the coconut flakes and mix well. Take the chicken breasts out of the egg mixture and place them into the bowl where the bread crumbs and coconut flakes are. Stir well to make sure that the chicken tenders are well coated with the bread mixture.

Place a large silpat on a large perforated sheet and lay the chicken on the silpat. Cook the chicken for 7-8 minutes at 375. Et voila!

I serve the chicken with steamed rice that i cooked in the round mold ( same recipe as the coconut rice except that i only used broth), and with Toasted Sesame Infused Broccoli ( recipe to follow) and I also serve sweet and sour sauce for dipping the chicken tenders.

Bon Appetit and Happy Cooking!!!

Parmesan Chicken Tenders with Zesty Mediterranean Sauce: YUM!!!


I am not a fan of fried food or fast food. But the kids were hungry yesterday at lunch time and when I asked what they wanted to eat, they all cheered to say” Chick-Fil-A. I did not feel like running anywhere to get them some food so I improvised to make some chicken tenders. And yum, they were!!! I even ate some myself.

Ingredients for 4 people for the chicken tenders: 2-3 chicken breasts, 3/4 cup of italian bread crumbs, 3/4 cups of grated parmesan, 1/4 tsp of salt, 1/8 tsp of pepper, 1 egg.

Ingredients for the zesty Mediterranean Sauce( yield 2/3 cup): 1/3 cup of sour cream ( regular, lite or fat-free), 1/3 cup of mayonnaise ( regular or light), 2 tsp of Demarle Zesty mediterranean herb mix or more if you want it more spicy.

Turn the oven on the 450. Clean the chicken breast of any fat. Then place one chicken breast inside the roulpat and fold the roulpat over the chicken breast. With the rolling pin, pound the chicken breast to flatten it a bit. Remove the chicken breast and repeat this process with the other ones. Place the chicken breast on the chopping block and slice the chicken in its width in small strips of 1/3 of an inch. Place those strips in the metal bowl and add the salt and pepper. Mix well to coat the chicken. Add the egg and mix well again to make sure that all chicken strips are well coated with the egg mixture. In another bowl, mix the parmesan and the italian bread crumbs and mix well. With your fingers, transfer the chicken strips in the bread mixture and mix so that the chicken fingers will be coated with the bread mixture. Take a large silpat or 2 medium silpat ( previously laid on perforated sheet) and lay the chicken breasts on the it. Place the perforated sheet in the oven and cook for 6-8 minutes.

Meanwhile prepare the sauce: in a medium-sized bowl, mix all the ingredients mentioned above and stir. You may add more of the seasoning if you want your sauce to be more spicy. Et voila!!!

Bon Appetit and Happy Cooking!!!

Chicken Tenders Coated with White Cheddar Cheez-it


What to do when you have little time on your hands and your teenagers are screaming ” I am hungry”?!?! Most people would drive and get “Take out”, but at my house we look for things in the fridge to fix. Luckily I had some chicken, and all kinds of other stuffs in my fridge so I decided to fix some chicken tenders.

Ingredients for 2-3: 2 chicken breasts, 1/2 tsp of salt, 1/4 tsp of pepper, 1 tsp of paprika, 3/4 cup of crumbs of white cheddar Cheez-it, 1 tsp of olive oil, salsa.

First we want to tenderize the meat so place a chicken breast on a roulpat. Fold the roulpat over the chicken and with a rolling pin, beat the chicken to even it out and flatten it. Remove the chicken from the roulpat and place it in a bowl. Repeat the same for the other chicken breast.

Then place the chicken on a cutting board and cut strips of chicken of about 1/2 to 1/3 inches thick. Place the strips in a large bowl, and add the salt, pepper, paprika, and olive oil and stir well to coat the chicken. Add the crumbs and stir to coat the chicken. Place the strips on a silpat that you would have previously placed on a perforated sheet and cook in a warm oven of 375 for 3 minutes. After 3 minutes, flip the chicken strips and cook for another 3 minutes. To eat, accompany the chicken with tomato salsa. Et voila!!!

Bon Appetit and Happy Cooking!!!

Poulet a la Creme ( Chicken Tenders in a Cream Sauce)


As a french person, I am proud to say that I do not own “fat free” and “light” food. Eating well is very important, for your health but also for your waist… So I tried to cook healthy as much as I can. And as you have seen on my blog, I tried to cook without using oil or fats. I do, however, have cream and butter in my fridge at all times because you just never know when I will be using it. Tuesday evening, my husband was away for business so I only needed to cook one meal. My children love chicken like me so i decided a fix them a very simple recipe that has been a favorite of them for ever. And it needed cream… luckily I had some in my fridge;-)

Ingredients for 3: chicken tenderloins (3-4 per person), salt, pepper, 1 tbsp of butter, 1 1/4 cup of heavy cream.

In a large frying pan, melt the butter and when the butter is sizzling, add the chicken. Saute the chicken for a few minutes on each side ( 1-2 minutes). Season with salt and pepper ( 1/8 tsp of salt, 1/16 tsp of pepper), and add the cream. Bring the cream to boil and cook for 1-2 minutes or until the chicken is cooked through. For added flavor you may add 1 tsp of mustard, and saute mushrooms but my children like neither so i did not add it. They ate the chicken with lefts-over potatoes from this past Sunday. They loved it.

You ought to try. It was easy and yummy;-)

Bon Appetit and Happy Cooking!!!

The Healthy Chicken Tenders…


Do you have children? What do they like to eat? if your children are like mine, they probably like to eat pizzas, hamburgers, chicken, and pasta … basically everything that is not good for them…

Since I am a bit of healthy freak, I try to find ways to prepare food that is closed to what they want to eat, and chicken tenders is one of those food;-)

Since I was having lamb myself, and it wasn’t anything they wanted to eat, I had to come up with an alternative for them so I thought why not fix that healthy recipe of chicken tender I had seen in the “eat clean diet magazine”. This recipe is super easy, and I am certain your children would love it.

Ingredients: 3 chicken tenderloins per person, or one chicken breast per person cut in thin strips, 1 cup of flour, 1 cup of bread crumbs ( flavored or not), 2 eggs, 1/2 cup of parmesan, salt and pepper to taste, 1 tbsp of olive oil, 1 small onion diced thinly, 1 garlic clove crushed, 1 can of diced tomatoes, 1/2 tsp of italian seasoning.

First prepare the sauce that will accompany the chicken. In a medium saucepan, add the olive oil and turn the heat to medium. Add the onion, and sizzle them until they become golden. Then add the garlic and stir. Add the italian seasoning, salt and pepper to taste,  and stir again. Add the tomatoes, stir well and bring to boil. After it boiled, reduce the temperature to low heat and let the sauce simmer. If you think the sauce is too tart, add 1 tbsp of granulated sugar.

While the sauce is simmering, prepare the chicken. Take all 3 bowls. In one bowl, place the flour, in another one the eggs that you would have beaten, and in another one the parmesan and the breadcrumbs. Dip each strip of chicken first in the flour, then in the eggs, and finally in the bread/ parmesan mixture, and lay each strip on the silpat.

Cook the chicken tenders in a warm oven of 375 for 10 minutes.

To eat, serve the tomato sauce in individual bowls, and let your guest dip their chicken in the sauce.

You may serve this meal with any sides. My chidren had raviolis…

I hope you will give it a try…

Bon Appetit and Happy Cooking!