Sunday, April 24, 2011

Roasted Chicken Tenderloins

Roasted Chicken has a lemony, rosemary infused flavor that make this chicken incredibly tasty. This chicken is moist and succulent. It will get you out of the same ole same ole chicken routine and into something special.

I make these ahead by adding the chicken and everything but the crumbs into a ziploc and toss it into the freezer for future use. When I need them, I just thaw them, add the breadcrumbs and bake for a quick and healthy meal.

The chicken tenderloins can be easily substituted for cutlets or chicken breast, so give it a try if you don't have tenderloins handy. The cutlets are perfect for a next day sandwich with roasted peppers and a drizzle of olive oil.

  • 2  lbs chicken tenderloins, washed and patted dry
  • 1 cup breadcrumbs, pre seasoned
  • 1 teaspoon rosemary, crushed well
  • 1 teaspoon salt
  • Pepper to taste
  • Juice of 1 lemon, my lemon yielded 1/4 cup juice
  • 1/2 cup olive oil

In small flat bottom plate, mix lemon juice, salt, pepper and olive oil. In a second plate add breacrumb. Dredge chicken in olive oil mix, then through breadcrumbs. Arrange on a baking sheet. They can be close or touching, but not overlapping. Bake in a preheated oven at 450 degrees for 20 to 25 minutes or until golden brown.

 Servings:  6



  1. Hi Julia,
    This looks so great. Is your recipe using fresh or dried rosemary? I love the idea of preparing it and then freezing it for one of "those" nights... but it's also going on the rotation this week. Thanks!

  2. this was dried, but we are planting our herbs and veggies this week so it will soon be fresh!! So excited about the garden, i cannot wait!

  3. delicious and so easy!

  4. So tender and delicious! A big hit at my family dinner :) Thank you!

  5. Love the idea and I'm making it tonight. What are some suggestions you would recommend to serve with the chicken?

  6. I'm making mine tonight..... And using it for chicken parm

  7. I make this often, usually with rice and a veggie such as yellow/green squash or broccoli.


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