wilkes

We really like the grilled chicken tenderloin at Cracker Barrel. We tried this recipe last night and it really was a great copycat recipe and super easy.

Cracker Barrel Grilled Chicken Tenderloins

1 lb chicken breast tenders
1/2 cup Italian Dressing
1 tsp fresh lime juice
1 1/2 tsp honey

Combine above, add chicken and marinate at least 1 hour. Braise tenders in a non stick pan or grill to lightly golden in color bunt not dry.

Lemon BBQ Chicken
2 teaspoons Worcestershire sauce
1 teaspoon grated lemon zest
1 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon dried oregano
1/2 cup fresh lemon juice
1/2 cup olive, canola, or corn oil
1 green onion with green top, chopped
6 chicken boneless,skinless breast halves,
or 6 legs and 6 thighs (2-1/2 to 3 pounds)
Mix the Worcestershire sauce, lemon zest, salt, dry mustard,
and oregano in a small bowl. Gradually stir in the lemon
juice, followed by the oil and chopped green onions.
Brush the mixture over the chicken pieces. Cover and
marinate in the refrigerator for at least 2 hours.
Prepare a charcoal grill.
Remove the chicken from the marinade and place skin side down
on the grill. Set 3 to 6 inches from charcoal that has reached
the light gray ash stage. Cook 30 minutes for breast halves
and 40 minutes for thighs, turning every 10 to 15 minutes.

Nutritional Information Per Serving:
Calories: 224, Fat: 12 g, Cholesterol: 73 mg, Sodium: 268 mg,
Carbohydrate: 1 g, Dietary Fiber: 0 g, Sugars: 0 g, Protein: 27 g
Diabetic Exchanges: 4 Lean Meat

Pecan Crusted Chicken Tender Salad with Tangy Maple Dressing...

Ingredients

Vegetable oil, for frying

1 1/3 to 2 pounds chicken tenders
Salt and freshly ground black pepper
1 cup all-purpose flour
2 eggs, beaten with a splash of milk or water
1 cup plain bread crumbs
1 cup pecans, processed in food processor to finely chop
1/2 teaspoon nutmeg, freshly grated or ground
1 orange, zested
Dressing:

1/4 cup maple syrup
1/4 cup tangy barbecue sauce
1 navel orange, juiced
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
3 hearts romaine lettuce, chopped
6 radishes, thinly sliced
6 scallions, trimmed and chopped on an angle

Directions...

Heat 1 1/2 to 2 inches of oil over medium high heat. Season chicken tenders with salt and pepper. Set out 3 shallow dishes. Place flour in 1 dish, eggs beaten with water or milk in a second. In the third dish, combine bread crumbs with ground pecans, nutmeg and orange zest. Coat tenders in batches in flour, then egg, then bread crumb mixture. Fry tenders in small batches 6 to 7 minutes. Drain tenders on paper towels.

Combine maple syrup, barbecue sauce and orange juice in a bowl. Whisk in oil and season with salt and pepper.

Combine romaine, radishes and scallions in a large salad bowl or on a serving platter. Toss with 3/4 of the dressing. Season with salt and pepper, to your taste. Top salad with pecan crusted chicken tenders and drizzle remaining dressing over top.

Cornflake Baked Chicken
4 skinless, boneless chicken breast halves
1 cup French dressing
1 1/2 cups cornflakes cereal crumbs
Preheat oven to 350 degrees F.
Place the dressing in a shallow dish or bowl for dipping.
Do the same with the breadcrumbs.
Dip the chicken breasts, one at a time, in the dressing,
then in the breadcrumbs to coat.
Place chicken in a lightly greased 9x13 inch baking dish and bake in the preheated oven for 25 to 30 minutes.
Creamy Baked Chicken with
Crunchy Corn bread Topping
4 (4-ounce) boneless skinless chicken breasts,
rinsed and patted dry
1/2 cup finely chopped green onions
1 (4-ounce) container diced pimiento
1 (10-3/4 ounce) can 98% fat-free cream of chicken soup
1/4 cup light sour cream
1 cup frozen green peas, thawed
2 ounces corn bread stuffing (1 cup)
Preheat oven to 400 degrees F.
Coat a 9-inch glass pie pan with cooking spray
and arrange chicken in bottom of pan. Top with
green onion and pimiento.
Combine soup and sour cream in a small bowl and
spoon evenly over chicken. Arrange peas around outer
edges of pan and sprinkle stuffing evenly over all.
Bake uncovered 30 minutes or until chicken
is no longer pink in center.
Nutritional Information Per Serving (1 cup):
Calories: 290, Fat: 5 g, Cholesterol: 75 mg, Sodium: 583 mg,
Carbohydrate: 27 g, Dietary Fiber: 4 g, Sugars: 5 g, Protein: 32 g
Diabetic Exchanges: 2 Starch, 4 Very Lean Meat

Hot Chicken and Swiss Melt
4 ounces French bread, sliced diagonally in 4 pieces
4 (4-ounce) boneless skinless chicken breast halves,
rinsed and patted dry
1/2 cup finely chopped green onion
2 ounces Swiss cheese
2 tablespoons plus 2 teaspoons light mayonnaise
2 tablespoons Dijon mustard
1 teaspoon dried oregano leaves
2 cups mixed spring greens
Lightly toast bread.
Place a 12-inch nonstick skillet over medium high
heat until hot. Coat skillet with cooking spray, add
chicken, and cook 4 minutes. Turn and cook 4 more
minutes or until chicken is no longer pink in center.
Remove chicken from heat, sprinkle with onion, and
top with cheese. Cover to allow cheese to melt.
In a small bowl, combine mayonnaise, mustard, and
oregano and spread on toasted bread. Arrange greens
on 4 bread pieces and top each with 1 piece chicken.
Nutritional Information Per Serving (1/4 of recipe):
Calories: 305, Fat: 10 g, Cholesterol: 85 mg, Sodium: 533 mg,
Carbohydrate: 18 g, Dietary Fiber: 1 g, Sugars: 2 g, Protein: 33 g
Diabetic Exchanges: 1 Starch, 4 Lean Meat

I saute them in a little soy sauce, small amount of olive oil, dash of garlic powder or minced fresh garlic, tablespoon of honey, and 2-3 tablespoons of lemon juice. I also add a few shakes of Italian seasoning and basil, dash of cayenne peeper and a few shakes of salt. The honey helps to form a tangy glaze on the chicken. We enjoy it

line them flat in a baking dish or pan and put some salt and pepper and bbq sauce. cover with tin foil and bake on 375 for about 30-45 minutes. Makes great BBQ tenderloins and it is simple

I have a pretty simple recipe using boneless, skinless chicken breasts that my family loves....I use the tenderlioins and line them in a baking dish. I pour on a little zesty italian salad dressing and sprinkle a few drops of worcestershire sauce and a little pepper....next I add fresh vegetables like peppers----green, red, yellow and or orange, broccoli, yellow squash slices and or zucchini squash, and green onions....top it off with the rest of the zesty italian salad dressing and a few more drops of worcesthershire sauce. you can even add a little garlic powder if you'd like but i think there's enough in the dressing. Bake it on 350 for a while and it is delicious. If you like your vegetable kinda crispy you can take it out sooner....but to me it's simple cause it's all in one dish.

thanks bushman, your the best

Cam here is 3 heart healthy recipes .
I know your hubby needs to eat them. ,as do I.

Chicken Ole
1 pound boneless skinless chicken breast, cut into bite-size pieces
1 teaspoon ground ***in
1/4 teaspoon ground black pepper
1 tablespoon extra virgin olive oil
1 medium yellow onion, sliced and separated into rings
14-1/2 ounce can Mexican-style stewed tomatoes
1 cup frozen (thawed) whole kernel corn
1/4 cup chopped fresh cilantro or sliced scallions
Sprinkle the chicken with the ***in and
pepper and toss to mix well. Set aside.
Coat a large nonstick skillet with the olive oil and preheat over
medium-high heat. Add the chicken and cook for several mixture,
until nicely browned. Add the onions, reduce the heat to medium,
cover, and cook for a couple of minutes, until the onion softens.
Add the undrained tomatoes to the skillet and let the mixture
come to a boil. Reduce the heat to low, cover, and cook for
10 minutes. Add the corn and cook covered for 5 minutes more.
Serve hot, topping each serving with a sprinkling
of the cilantro or scallions. Serve over brown rice
or whole-wheat couscous if desired.
Nutritional Information Per Serving (1/4 of recipe):
Calories: 231, Carbohydrate: 18 g, Cholesterol: 65 mg,
Fat: 5.2 g, Saturated Fat: 0.9 g, Fiber: 3.2 g,
Protein: 29 g, Sodium: 403 mg, Calcium: 38 mg
Diabetic Exchanges:
3 Very Lean Meat, 1/2 Starch, 1-1/2 Vegetable, 1/2 Fat
Barbecued Chicken—Spicy Southern Style
5 Tbsp (3 oz) tomato paste
1 tsp ketchup
2 tsp honey
1 tsp molasses
1 tsp Worcestershire sauce
4 tsp white vinegar
3/4 tsp cayenne pepper
1/8 tsp black pepper
1/4 tsp onion powder
2 cloves garlic, minced
1/8 tsp ginger, grated
1 1/2 lb chicken (breasts, drumsticks), skinless
Combine all ingredients except chicken in saucepan.
Simmer for 15 minutes. Wash chicken and pat dry. Place it on
large platter and brush with half of sauce mixture.
Cover with plastic wrap and marinate in refrigerator for 1 hour.
Place chicken on baking sheet lined with aluminum foil and broil
for 10 minutes on each side to seal in juices.
Turn oven to 350 °F and add remaining sauce to chicken.
Cover chicken with aluminum foil and continue baking
for 30 minutes.
Let yourself fall under the spell of this Southern-style,
sweet, barbecue sauce.
Yield: 6 servings - Serving size: 1/2 breast or 2 small drumsticks
Each serving provides: - Calories: 176 - Total fat: 4 g
Saturated fat: less than 1 g - Cholesterol: 81 mg
Sodium: 199 mg - Total fiber: 1 g - Protein: 27 g
Carbohydrates: 7 g - Potassium: 392 mg
BLT Chicken Salad
Makes: 4 servings, 2 cups each
1 bag (10 oz.) mixed salad greens
1-1/2 pkg. (6 oz. each) Grilled Chicken Breast Strips
1/2 cup 2% Milk Shredded Reduced Fat Sharp Cheddar Cheese
1 cup cherry tomato halves
1/2 cup red onion rings
4 slices Turkey Bacon, crisply cooked, cut into 1/2-inch pieces
1/2 cup Ranch Dressing
Toss greens with chicken breast strips, cheese, tomatoes and onions.
Spoon onto large serving platter; sprinkle with bacon.
Drizzle with dressing.
Substitute 8 cups baby spinach leaves for the bagged mixed greens.

To that chicken and vegetables recipe you could add soy sauce and terriyaki sauce, its very delicious!

Chicken and Vegetables:

2 tablespoons vegetable oil
1 pound boneless, skinless chicken breasts, cut into strips
2 cloves garlic, crushed
4 cups cut up fresh vegetables, such as green onions, fresh mushrooms, carrots, red pepper, broccoli florets, snow peas and celery
2 tablespoons Equal® Spoonful*

Heat oil in wok or frying pan over medium heat. Cook and stir chicken and garlic until chicken is no longer pink, about 10 minutes. Remove from pan; keep warm.

Add vegetables. Cook and stir about 3 minutes or until heated through.

Return chicken to pan; add Lemon Sauce until sauce is thickened and bubbling. Stir in Equal®. Serve over rice, if desired.

Im tired of breading and frying, any ideas on dishes for tenderloins?