Grilled Chicken Tenders; Parmesan Chicken Tenders - NuWave Brio 14Q El Manual Del Propietario

Grilled Chicken Tenders

Time and Temp:
Prep Time: 5 minutes
Cook Time: 15 minutes
Temp: 390˚F
Ingredients:
½ lb boneless chicken tenders
¼ c creamy Caesar dressing
1 T olive oil
Dash garlic powder
½ t dried basil leaves
1 t dried minced onion
Dash pepper
Directions:
1. Place chicken on cutting board. For each breast, on one side,
insert knife in middle and slice to make a pocket; set aside.
2. Add breadcrumbs and butter to bowl. Stir to combine; set aside.
3. Add oil, peppers, onion, salt, and pepper to a frying pan. Sauté
on medium heat for 3-5 minutes.
4. Add spinach and continue to cook until wilted.
5. Add breadcrumb mixture and cheese to frying pan. Stir to combine.
6. Stuff spinach mixture into prepared chicken pockets and
secure with toothpicks.
7. Place chicken on Mesh Tray. Place Tray with chicken in
position 1. Cook at 390°F for 15 min. Using a hand-held meat
thermometer, check to see that internal temperature has
reached 165˚F.
Tip: If chicken begins to brown too quickly, cover with foil.
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recipes
(Serves 3)

Parmesan Chicken Tenders

Time and Temp:
Prep Time: 10 minutes
Cook Time: 8-12 minutes
Temp: 330˚F
Ingredients:
Cooking spray
¼ c all-purpose flour
2 large eggs
½ c finely shredded Parmesan cheese
1 c coarse dry breadcrumbs
1 lb chicken tenders
1 T Italian seasoning
1 t garlic powder
¼ t salt
Directions:
1. Press "PREHEAT". Set to 330˚F for 8-12 minutes.
2. Place flour in a shallow dish.
3. Lightly beat eggs in another separate shallow dish.
4. Combine Parmesan and breadcrumbs in a third shallow dish.
5. In a medium bowl, toss chicken tenders in Italian seasoning,
garlic powder, and salt.
6. Coat chicken tender in flour, shaking off any excess.
7. Dip tender in egg and let any excess drip off.
8. Roll tender in breadcrumb mixture. Repeat for each tender.
9. Once preheated, spray Mesh Tray with cooking spray. Place
half of tenders on Mesh Tray. Set remaining half aside.
10. Generously coat tops of each tender with cooking spray. Place
half of tenders with Tray in position 1.
11. Halfway through with 4-6 minutes remaining, carefully turn each
tender and top with more cooking spray.
12. When done, ensure outsides are crisp and tenders are cooked
through on the inside. Using a hand-held meat thermometer,
check to see that internal temperature has reached 165˚F.
13. Repeat steps above with remaining tenders.
(Serves 4)
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