What do you do with chicken tenders? I have some

[babylonsister]

defrosting, and am thinking of fajitas, but am open to any suggestions. Thanks!

[NMDemDist2]

1. my MIL left some here too, I'd love to know n/t

[Warpy]

2. I like "em skewered and grilled

on a stovetop grill. Marinate briefly in whatever you've got a craving for: Italian dressing, teriyaki sauce, oil & garlic & lemon & pepper, whatever.

Serve with rice pilaf, steamed veggies, salad, again whatever.

[Dora]

3. I cut 'em up and make chicken chili.

I brown the cubed chicken bits in a soup pot with some fat. Then I add a canned beans, canned tomatoes, some additional chicken stock for juice, and red chile powder or canned diced green chile (the more the better). A can of hominy/posole stretches it even further. Great with melted jack cheese on top with whole wheat tortillas.

[wryter2000]

4. Stir fry ought to be good

Chinese dishes use chicken breasts cut up, so tenders would be great.

[The empressof all]

5. If you are able to eat pan fried food

Bread them and make chicken fingers. I love them with different dipping sauces...Barbeque, that spicy sweet Thai sauce that sits in my fridge and I don't know what else to use it with, honey/mustard. Even Ranch Dressing works!

Yum.............

[yellowdogintexas]

6. anything!!! I cut them up and saute them with garlic and onion

and toss in a fresh veg of some sort and serve with cooked pasta.

[suegeo]

7. Pillsbury 2006 bake off recipe, SWEET 'N SMOKY CHICKEN WRAPS

The Minneapolis Star Trib ran some Pillsbury bake off recipes in the past two weeks. I cut some of them out, tried 'em and this one was pretty good:

SWEET 'N SMOKY CHICKEN WRAPS
Makes 8.

From Patrice Hurd, Bemidji

1/2 c. mayonnaise
1/4 c. finely chopped English (seedless) cucumber
1 1/2 to 3 1/2 tsp. Spanish smoked sweet paprika (or substitute Hungarian paprika), divided
8 1/2 tsp. freshly cracked black pepper
2 tbsp. honey, divided
2 tsp. olive oil
1 1/2 lb. chicken breast strips for stir-fry or 1 1/2 1b boneless, skinless chicken breasts, cut into thin bite-size strips
1 c. thick, chunky salsa
1 (11.5-oz.) pkg. flour tortillas for burritos (eight 8-inch tortillas)
8 leaves Bibb lettuce

Directions In small bowl, mix mayonnaise, cucumber. 1/2 teaspoon of the paprika, the pepper and 1 tablespoon of the honey; cover and refrigerate.

Heat 10-inch skillet over medium-high heat; add oil and heat until hot. Add chicken; cook 5 to 8 minutes, stirring frequently, until no longer pink in center. Stir in salsa, 1 teaspoon of the paprika and remaining tablespoon honey. Reduce heat to medium-Iow; simmer uncovered 5 minutes, stirring occasionally. For more paprika flavor, stir in up to 2 additional teaspoons paprika.

Heat tortillas as directed on package. Spread about 1 tablespoon mayonnaise mixture on each warm tortilla. Top each with 1 lettuce leaf and scant 1/2 cup chicken mixture. Fold bottom of each tortilla up over chicken mixture; roll sides in toward center. If necessary, secure with toothpicks before eating.



You can probably find this recipe somewhere at the link below. I just took it out of the newspaper.

http://www.pillsbury.com/bakeoff/default.aspx

I used shredded lettuce, not the Bibb lettuce, for what it's worth.

ON EDIT:
Link to recipe on site:
http://www.pillsbury.com/bakeoff/recipes/showrecipe.aspx?rid=41271

[catnhatnh]

8. Super,and EASY appetizer recipe...

Figure a tender at about, oh 1.5x3to4x3/4"....cut in half...maybe 3 pieces if larger...will need 4-6 pieces per serving....say 16-24 for 4 servings....place in plastic bag and add 1 envelope ranch dressing mix...then (shh-this is the icky part) INFLATE the bag (you figure how) and shake vigorously to coat....Once coated,wrap each piece with 1/2 strip of uncooked bacon and cross pin with a toothpick....Now I deep fry these bad boys at about 400 degrees for about 3-4 minutes,until the bacon is brown and crispy and the nuggets float....I am sure the nutrition police can find some way to oven cook these...Drain and serve...This dish has NEVER left me with leftovers.
On deep frying bacon: It is counterintuitive but yes it REMOVES fat-The fat in your fryer is manufactured for a high smoke point and bacon is not...the bacon fat will render out and the fryer oil will drain on paper towels.In fact I normally fry bacon 5-6 pieces at a time in my little home fryer and they take about 2 minutes a batch that way,or about 6-8 minutes a pound...The bacon will shrivel-so not as nice a presentation as pan fried with a weight,but very tasty and fast as hell-downside is if you really get into it, it WILL degrade your fryer oil....If it starts to smoke prematurely, this is probably the cause...

[Neecy]

9. tempura f'sure

I found a terrific tempura recipe that I use with chicken, fish and vegetables. It's light, airy and never soggy.

I cup all-purpose flour
2 eggs
3/4 cup milk
1 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon white pepper
1 tablespoon vegetable oil

Directions

In a medium bowl combine flour, baking powder, salt and pepper. Add milk, eggs and oil. Beat until well blended. The batter will be thick and glue-like. That's exactly what you want - it'll cling to whatever you're using with it and won't fall off during frying. Dip each piece in the batter and make sure it's completely coated.

When I use it with chicken, I'll trim the tenders until they're about half inch wide so they'll cook quickly. I use a large skillet and fill it with about half an inch of vegetable oil - heat the oil over medium heat and fry for about four minutes each side.

This is really good with mushrooms, too.