Recipe by Chris Plumhoff
"I used to love the chicken tenderloins at a well-known restaurant chain. With this recipe, I can make them at home and they are just as good!!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
skinless, boneless chicken breast meat
Italian-style salad dressing
fresh lime juice
1 1/2 teaspoons
I baked these instead for about 30 minutes, and they were delicious!
This recipe is really nothing to rave about. I was expecting something really good since it is supposed to be comparable to a restaurant. It wasn't bad I just wasn't impressed. Amy's Egg Garlic chicken off this site is way better!
Wooo hooo a clone of the chicken tenderloins from Cracker Barrell!!!! These were very good! I think I will marinate them more than 2 hrs like I did...in fact I'll probably let them soak overnight for maximum flavor. Also next time I wont use oil to pan fry them.... there is pleanty of oil in the itailan dressing to make it cook well. Thanks Chris for posting this recipe...it's a definate keeper!!!
Absolutely delicious. I made this for dinner with rice and a zucchini corn sidedish. My husband requested that I write this recipe down so we can have it again. I marinated chicken for longer and cooked it with some of the marinade. Fabulous!
We loved this recipe! Wonderful savory and sweet flavor. I strained the dressing and increased the honey a good bit to be more kid friendly. Didn't have lime juice so I substituted lemon juice. Marinated chicken tenders for a couple hours in a ziplock bag. Added a sprinkle of salt while cooking. Started out with a few tenders on my George Foreman grill but that was a mess to try to clean up so I sauteed the rest in a non-stick skillet, covered much of the time and near the end I added some marinade to the skillet and let it caramalize....that added a beautiful color and flavor to them!!!! My kids and husband loved them. Would also make a great sandwich. Thanks for the recipe!!
This is outstanding. This recipe makes one appear to be a superstar gourmet cook. I always like to keep a recipe of this on hand, frozen, for last minute dinners. I defrost, throw this on a bed of rice and with a salad I have a quick dinner in no time!
I am not a huge chicken fan, but this recipe is really good. We marinated our chicken over night and cooked them on the grill - they stuck to the grill a little bit. I would recommend slicing the chicken breast into fairly small pieces to get the maximum flavor out of the marinade.
There is a lesson to be learned with this recipe: often times, the simplest concoctions are the best. I have made this many times and everyone always raves about it.
I don't change a thing, except marinating it overnight, simply for convenience. It literally takes 5 minutes to prepare. It is good grilled, or simply fried up. I've even tossed the cooked chicken into a salad. Quite splendid.
* Percent Daily Values are based on a 2,000 calorie diet.
Restaurant-Style Chicken Tenderloins
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 88
Magnificent main dishes for your holiday table are here, from roast beef to a Christmas goose.
Dozens and dozens of appetizers perfect for the winter season.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
See how to make a quick and creamy chicken pasta that's a twist on shrimp scampi.
See a tasty homemade take on a famous tequila-lime chicken dish.
Make hot wings that taste like the famous restaurant chain’s.