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Italian Chicken Tenderloins

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Total Time
Prep/Total Time: 30 min.

By Taste Of Home Editorial Team

Recipe by Beth Ann Stein

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 01, 2022

My friend made this meal for my husband and me after our first child was born. Since chicken tenderloin recipes can be so caloric, I trimmed down the fat and carbs, but we love it just the same. —Beth Ann Stein, Richmond, Indiana

Test Kitchen Approved

Italian Chicken Tenderloins

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Yield: 6 servings
Prep: 10 min
Cook: 20 min
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Ingredients

  • 1/2 cup chopped onion
  • 1-1/8 teaspoons paprika, divided
  • 3 teaspoons olive oil, divided
  • 1-1/4 cups water
  • 1/4 cup tomato paste
  • 1 bay leaf
  • 1/2 teaspoon reduced-sodium chicken bouillon granules
  • 1/2 teaspoon Italian seasoning
  • 1/4 cup all-purpose flour
  • 1-1/2 teaspoons grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • 1-1/2 pounds chicken tenderloins
Text Ingredients

Directions

  1. In a small saucepan, saute onion and 1/8 teaspoon paprika in 1 teaspoon oil until tender. Stir in the water, tomato paste, bay leaf, bouillon and Italian seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
  2. Meanwhile, in a large shallow dish, combine the flour, Parmesan cheese, salt, garlic powder, oregano and remaining paprika. Add chicken; turn to coat.
  3. In a large nonstick skillet coated with cooking spray, cook half of the chicken in 1 teaspoon oil for 2-3 minutes on each side or until no longer pink. Remove and keep warm; repeat with remaining chicken and oil. Discard bay leaf. Serve sauce with chicken.

Nutrition Facts

4 ounce-weight: 163 calories, 3g fat (0 saturated fat), 67mg cholesterol, 287mg sodium, 8g carbohydrate (3g sugars, 1g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch, 1/2 fat.
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