Chicken Tenders stuffed with basil and tomato
Chicken tenders stuffed with basil and tomato
The first time I made this recipe my son asked me "What makes it taste so Italian." The answer is of course the fresh basil, which is a key ingredient.
The taste is so fresh and delightful, you will smile with each bite. The tenders can be used in many different ways, so use your imagination. If you use the small tenders, it is a great appetizer. If you have the larger tenders, this dish can also be a main course. I served them as a main course with some white rice on the side and some grilled asparagus.
So whatever the event is that you decide to try this recipe, it will suit your need.
The taste is so fresh and delightful, you will smile with each bite. The tenders can be used in many different ways, so use your imagination. If you use the small tenders, it is a great appetizer. If you have the larger tenders, this dish can also be a main course. I served them as a main course with some white rice on the side and some grilled asparagus.
So whatever the event is that you decide to try this recipe, it will suit your need.
Ingredients
- 16 chicken tenders
- 1tsp salt
- 1tsp adoba goya
- 1tsp black pepper
- 1tsp seasoned salt
- ¼ cup herbed garlic butter, melted
- ⅓ cup parmesan cheese
- 1 medium sized tomato sliced then
- ½ cup fresh basil leaves
- ½ cup fresh spinach
- 2 strips of bacon, cut into 16 piece
Directions
1. Season chicken tenders with listed seasonings.
2. Put chicken tenders in large bowl and pour over garlic herb butter, let marinate for at least 30 minutes. Butter will harden on tenders but it still will absorb flavor.
3. Get cookie sheet and line with aluminum foil. Turn oven on at 350 to preheat.
4. On the tip of the tender place a quarter of a slice of tomato, two pieces of torn basil, one piece of spinach and sprinkle with parmesan cheese. Roll up.
5. Place a piece of sliced bacon on each tender. Sprinkle each with the remaining parmesan cheese and the butter left in the bowl.
Place in preheated oven for 25 minutes. If bacon is not brown enough put under the broiler for a minute.
2. Put chicken tenders in large bowl and pour over garlic herb butter, let marinate for at least 30 minutes. Butter will harden on tenders but it still will absorb flavor.
3. Get cookie sheet and line with aluminum foil. Turn oven on at 350 to preheat.
4. On the tip of the tender place a quarter of a slice of tomato, two pieces of torn basil, one piece of spinach and sprinkle with parmesan cheese. Roll up.
5. Place a piece of sliced bacon on each tender. Sprinkle each with the remaining parmesan cheese and the butter left in the bowl.
Place in preheated oven for 25 minutes. If bacon is not brown enough put under the broiler for a minute.
Other Chicken Entree
Chicken Tender, corn and potato pot stew
Feta Stuffed Chicken with Tomato-Watermelon Salad
Spicy Chicken Sandwich
Sticky Garlic Chicken Bites
