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How To Cook Chicken Tenders In Oven? - Yahoo Recipe Search
Pillsbury.com<p>If you're on the hunt for a crowd-pleasing dish that’s full of flavor, look no further than this Mole Chicken Enchilada Casserole. It’s a simplified spin on a classic mole sauce, which usually takes hours to prepare and a number of ingredients to make. Combining the rich flavors of traditional mole sauce with the ease of a casserole, this chicken enchilada casserole recipe is a guaranteed hit for any occasion. Whether you're hosting a family dinner, meal prepping for the week, or simply craving something warm and satisfying, this easy chicken enchilada casserole has got you covered.</p> <p>In addition to the simplified sauce, this tasty casserole comes together in a snap courtesy of another clever shortcut. Instead of rolling individual enchiladas, you'll layer the ingredients—tender shredded chicken, tortillas, and cheese—right in a baking dish. The star of the show, though, is that incredible mole sauce, a blend of spices, chocolate, and Old El Paso™ Enchilada Sauce that's both savory and just slightly sweet. Each bite is a perfect balance of hearty chicken, melty cheese, and that signature mole richness.</p> </p>What makes this chicken enchilada casserole recipe even more appealing is how adaptable it is. Short on time? Use a store-bought rotisserie chicken to speed things up. Prefer a bit of heat? Add some extra chiles or a dash of hot sauce. The recipe can be totally tailored to your taste and schedule. With minimal prep and maximum flavor, this chicken enchilada casserole is a dish you'll definitely want to add to your recipe rotation. So grab your ingredients, preheat your oven, and get ready to enjoy a meal that’s as simple as it is savory and satisfying.</p>Yummly## Lettuce wraps: low-carb, keto, gluten-free and delicious. Lettuce wraps (or lettuce cups) have a lot going for them: Fresh, filling and easy to prepare, they’re a great party food and a perfect fit for many specialized diets. With some attention to the ingredients you put in, they are keto, low-carb, and gluten-free. For a weeknight meal, this dinner recipe is hard to beat. Leave out the hummus and they’re even paleo. ## A variation on Asian lettuce wraps These aren’t the P. F. Chang’s-style asian chicken lettuce wraps, with ground chicken, sesame oil, hoisin sauce and soy sauce (though, those are delicious). Instead, this recipe offers a creamy, crunchy variation on a BLT sandwich. This BLTA (bacon, lettuce, tomato, avocado) in easy chicken lettuce-wrap form is perfect for an easy dinner or a summer party appetizer, since it is served at room temperature. The mayo-hummus spread adds creamy texture, as well as holding everything together. ## Let’s talk about butter lettuce Butter lettuce works perfectly for this because butter lettuce leaves are thick and luscious (one might even call them buttery), as well as being the perfect size for a hand-held treat. However, if butter lettuce (or bibb lettuce or Boston lettuce, which are nearly indistinguishable from butter lettuce) isn’t available, a romaine or iceberg lettuce leaf is a good substitute. For a nutrition boost, this could even be served on tender cabbage leaves from the inner layers of a head of cabbage. ## Variations on BLTA chicken lettuce wraps This is a very adaptable recipe - ground chicken, ground turkey or ground beef, any of which you can brown in olive oil in a large skillet on the stove over medium-high heat, works well to replace the diced chicken. For an easy variation on the filling, you can add diced bell peppers, red pepper flakes or chopped cucumbers. ## But wait, I want to eat P. F. Chang’s lettuce wraps! Fair enough - try this [highly yummed P. F. Chang’s-style copycat recipe](https://www.yummly.com/recipe/PF-Changs-Chicken-Lettuce-Wraps-596804) that incorporates hoisin sauce, soy sauce, water chestnuts, green onions, and rice wine vinegar into the chicken mixture for Chinese flavors. ## Baking bacon This recipe includes a couple adaptable cooking hacks: The first is baking bacon. Eliminate splatter and the need to stand over a hot stove by cooking strips of bacon in the oven on 375º F for 20 minutes. Set a timer and forget it until your bacon’s ready. Bake the bacon on a wire rack for extra-crispy strips ## Hummus/mayo spread The other kitchen hack found in this recipe is the hummus-mayo mix: It’s a great way to add lots of creamy texture to a lettuce wrap (or a lavash wrap, tortilla wrap, or sandwich!) in a healthy, lower-fat way. The extra fiber and protein in the hummus are just a bonus, this spread is delicious. ## How to serve lettuce wraps, and what to serve them with These wraps are great for a party - wash and dry the lettuce leaves as much as two days in advance and make the filling in bulk (it’s easy to double or triple the amounts). Before serving, lay the lettuce leaves out on your serving tray and assemble them in place. If you’re serving these as a main dish for dinner, you can put the filling and the creamy hummus out in small bowls on the table with a pile of lettuce leaves, and let people assemble their own. Anything that you’d serve with a BLT sandwich is a great side dish to serve with these: potato salad, coleslaw (which allows you to keep it low-carb), fruit salad, sweet potato fries or, yes, bread.Food52This dish is based on a recipe that was handed down from my Italian great-grandmother. Even today when I smell the aroma of this dish cooking and taste the sweet, roasted, caramelized vegetables, juxtaposed against tender bites of chicken encased in a garlicky, breadcrumb crust, I am immediately transported back to my childhood. Like most of the women in my family, my great-grandmother was an amazing cook and would make dishes like this for dinner after Sunday mass, serving her big, extended family hearty but simple fare. She was used to feeding lots of people with big appetites, but she and my great-grandfather were immigrants and had to work hard to make ends meet. She had to make her food budget stretch and needed to be clever and imaginative with her techniques and ingredients. While this is my great-grandmother’s recipe, I have played around with the recipe and made it my own. My great-grandmother used dry herbs; I prefer fresh and use whatever's in season and what’s growing in my garden. In the summer, a handful of basil and a few sprigs of oregano are heavenly. Also, different vegetables can be substituted (at the peak of summer, I am partial to zucchini and eggplant). For this contest, I used inexpensive root vegetables that are sublime roasted—potatoes, sweet potatoes, and onions—but splurged for the fennel and red pepper. They are not exactly in season in the winter, but they are my favorite vegetables to roast. My great-grandmother’s recipe does not contain any acid, but I like the bright flavor that lemon zest and juice bring to the bread crumb crust and to the pan sauce. The roasting technique, which is adapted from Judy Rogers's Zuni Cookbook, uses slow moist heat to gently cook the chicken and vegetables in a covered pan. The addition of a little wine with the olive oil deepens the sweet, mellow flavors. When I think of a feast, this is the kind of meal that I like to cook and serve and share with loved ones, no matter how many people are at my table. (Amounts can be doubled or tripled—just bake chicken and vegetables on a rimmed baking sheet instead of a sauté pan.) I find this kind of slow-food meal immensely pleasurable to prepare. So often I am rushing during the week to get dinner on the table, but this is the sort of recipe that I enjoy making on the weekend when I can take my time browning the chicken, chopping the herbs and cutting the vegetables just so. Then the whole thing roasts in the oven for an hour, leaving the cook free to sip a glass of wine, make a salad or chat with loved ones. And when it’s finally served, this is a dinner that doesn’t put on airs or stand on ceremony. This is simply food that makes you feel good.AllrecipesI purchased a leg of lamb roast from the store recently but had no idea on how I'd cook it. After reading ideas here on Allrecipes, I came up with my own marinade. While I made this in a conventional oven, it could also be made in a slow cooker on the slow setting for 7 to 8 hours time). Hope it's a hit! There was enough marinade left that I threw it over some chicken tenders for tomorrow's dinner.YummlyLearn how to make perfectly tender slow cooker pulled pork with our easy recipe. No slow cooker? No problem. The recipe works in a low oven, too. Take your time over more of our slow cook recipe ideas, including slow-cooked chipotle chicken with guacamole.Food and WineCooking smarter—not harder—is my mantra these days, and when I get an idea in my head, I tumble it around until I have it honed, rounded, and polished. I knock off the excess, shave off the gratuitous frills, and try to pare down the idea to the essentials: how can I make it delicious, make it easy, and cook it as simply as possible?The idea for this Roasted Butternut Squash Parmesan occurred as I was making butternut squash schnitzel. Cut into planks, dipped in egg, dredged through panko, and fried, this was more or less the base layer for parm, except I used squash instead of eggplant (or chicken). I started thinking about how the sweetness of the squash paired with the acidity of marinara and the decadence of the melted cheese … I mean, what could not be amazing about this partnership? And flavor aside, if I could make a really great vegetarian parm without the hassle and mess of frying, it more or less qualifies me for sainthood, right?I decided to try roasting the squash sheet pan–style from the bottom up, layering it with marinara, cheese, and finally a super, umami-packed toasted breadcrumb topping (thank you garlic, Parmesan, and nutritional yeast!). First, the squash: I roasted it until just tender—about 15 minutes—and then slicked it with soy sauce–spiked marinara (a trick I discovered when I was working on my book, Umami Bomb). Then it got showered with generous amounts of shredded fontina, mozzarella, and Parmesan cheese. Back into the oven it went until the cheese was molten, golden, and browned.It was so good (I mean, those breadcrumbs … I could eat them by the handful like granola). But there was one problem—since I made it all on a sheet pan, the squash was in a single layer and gave off side-dish vibes. So the next time, after sheet-panning the squash, I layered it traditional-style in a baking dish. So instead of an open-faced parm, this was now a double-decker of squash–marinara–oozy cheese with main-dish gravitas. It was hearty, way less fussy than making a traditional parm, and my stovetop didn’t need to be degreased post-cooking.
