One of my favorites to make for dinner is chicken. I have been into boneless, skinless chicken tenderloins lately and my mom passed on a recipe to make them. Let me tell you, it is the most flavorful chicken I have ever had! She has used whole boneless, skinless chicken breast before and also boneless, skinless chicken thighs. It is quite simple and extremelly delicious!

Chicken Recipe

1 package of boneless, skinless chicken tenderloins (or whatever you prefer)
Panko Breadcrumbs (I like the Japenese kind)
Seasoned Salt

Spray a 9 x 13 in baking dish with cooking spray.

Preheat the oven to 400 degrees F. Make sure the chicken is dry and sprinkle seasoned salt to both the sides of each tenderloin. Coat the tenderloin with mayo (be generous), roll into the panko breadcrumbs, and season the finished tenderloin with more seasoned salt. Do this until all your chicken is complete.

Place into the greased pan and bake for around 20-30 minutes or until you can see the chicken is bubbling.

You can serve with any sides but one of my favorites is Macaroni and Cheese for an “adult” take on chicken fingers and Mac and Cheese. Below is my homemade Macaroni and Cheese recipe.

Macaroni and Cheese Recipe

Vegetable oil
1 pound elbow macaroni
1 cup skim milk
6 tablespoons unsalted butter, divided
1/2 cup all-purpose flour
4 cups extra-sharp Cheddar, grated 
Salt and pepper to taste
Preheat the oven to 375 degrees F.
Start boiling water for the macaroni. Once boiled, but before adding the pasta, add a drizzle of oilve oil into the pot and season lightly with salt. Cook the macaroni according to directions.

Meanwhile, heat the milk in a small saucepan, but don’t boil it. Melt butter in a large pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the 3 cups of cheddar cheese and salt and pepper to taste (depending on your palate). Add the cooked macaroni and stir well. Pour into a 3-quart baking dish. Top the dish with remaining one cup of cheese and salt and pepper (if needed).

Bake 30-35 minutes until the macaroni and cheese is bubbly and browned on the top.

These are two of my favorite recipes mainly because they are Jack’s, too! Enjoy!



May 7, 2012

“Adult” take on Chicken Fingers & Macaroni and Cheese

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