How to Bake Chicken Breast Tenderloins

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The tenderloin portion of a chicken breast is the meaty portion that runs along the length of the breast. When you debone a raw chicken breast, remove the thick tenderloin portion and use it for a tender and tasty entree. To bake chicken breast tenderloins, season them lightly with simple ingredients. With slow and moist baking, the tenderloins will make a delicious meal. This recipe serves four.

How to Bake Chicken Breast Tenderloins
(Jessie Cowan/Demand Media)

Things You'll Need

  • 1 lb. boneless chicken breast tenderloins
  • 1/2 cup ranch dressing
  • 1/2 cup all-purpose flour
  • 1 tsp. salt and pepper
  • Small bowl
  • Shallow pie plate
  • Shallow baking pan (with lid)
  • Meat thermometer
Step 1

Pour the ranch dressing into the small bowl. Add the flour, salt and pepper to the pie plate. Mix the dry ingredients well to combine them.

Jessie Cowan/Demand Media
Step 2

Dip a chicken breast tenderloin into the ranch dressing to coat it completely.

Jessie Cowan/Demand Media
Step 3

Dredge the chicken in the flour mixture.

Jessie Cowan/Demand Media
Step 4

Place the coated chicken into the shallow baking pan.

Jessie Cowan/Demand Media
Step 5

Repeat the same process with each chicken breast tenderloin piece to coat each piece of chicken thoroughly. Cover the pan.

Jessie Cowan/Demand Media
Step 6

Preheat the oven to 400 degrees Fahrenheit.

Jessie Cowan/Demand Media
Step 7

Place the chicken into the oven. Bake the chicken for 15 minutes.

Jessie Cowan/Demand Media
Step 8

Remove the chicken and insert the meat thermometer into the thickest portion of a chicken piece. If the thermometer reaches 165 degrees Fahrenheit, the chicken is finished cooking, according to the USDA Food Safety Inspection Service. Cook the chicken for about five more minutes and recheck the temperature if the poultry is below 165 degrees Fahrenheit.

Jessie Cowan/Demand Media
Step 9

Serve the chicken immediately.

Jessie Cowan/Demand Media

References

  • "Better Homes and Gardens New Cook Book"; Jan Miller; 2006
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