This Rosemary and Garlic Chicken Tenderloins Recipe were originally created with Kraft Fresh Takes. Don’t worry! I have updated the recipe with substitutions and I hope someone enjoys it. If you decide to make it and have suggestions, please let me know in the comments.
My mom and sister were raving about Kraft Fresh Takes (now sadly discontinued), so I decided to give it a try.
Verdict: Pretty Yummy!
I chose the Rosemary and Roasted Garlic version and picked up some Publix Green-wise Chicken Tenderloins to use with it. Please understand I am not a good cook, partly because I can’t stand touching things I don’t like such as raw meat, and partly because I suck at following directions – so easy meals like this are a must in my home.
** I originally used the Kraft Fresh Take Rosemary & Roasted Garlic, but now use Shake ‘N Bake Seasoned Panko and add my own rosemary and garlic.
We preheated the oven to 375 degrees (I don’t know how to make the degrees symbol yet on my keyboard). Even though the recipe called for coating the baking sheet with cooking spray, all I had was baking spray (I don’t bake either, but I absolutely love the spray) and I think it worked just fine. We were able to cover 14 tenders with the breading mixture with a little leftover to sprinkle on top as suggested.
Personally, I think the extra sprinkling of the breading made all the difference!
After 20 – 25 minutes, they reached the right temperature of 165 degrees and they were done. The smell of rosemary filled our apartment.
You would agree that we could have cooked them another five minutes for the crispness, but two out of three children loved them. Only my picky eater couldn’t finish his one piece. The seasoning was a little strong for me and I was glad to have paired it with some sweet corn as it offset the savoriness. Then again, I’m pickier with food than anyone I know — I can’t even use table pepper (Yes, I am that pain in the ass in restaurants).
P.S. Here is a graphic I found to make the substitutions for the Fresh Takes:
P.S. The link to the Shake n’ Bake is an affiliate link, which means that if you purchase it using that link – I may receive a small commission.
P.S.S. If you like easy recipes then you should try my Crockpot Top Round London Broil!
Updated recipe with actually available ingredients!
Here is the updated recipe for my Rosemary and Garlic Chicken Tenderloins:
Rosemary and Garlic Chicken Tenderloins
4
servings20
minutes25
minutesIngredients
14 Chicken Tenderloins
Shake N’ Bake Seasoned Panko Coating Mix
2 Teaspoons of Dried Rosemary
Minced Garlic to Personal Taste Level (Mine is high)
3/4 Cups of Kraft Shredded Five Cheese
Cooking or Baking Spray
Directions
- Pre-heat oven to 375 Degrees
- In a large Ziplock bag, mix the Shake N’ Bake, Rosemary, and Garlic thoroughly
- Coat a baking sheet with cooking or baking spray
- Dredge each piece of chicken until completely coated and lay on the baking sheet.
- Once all the chicken is in the tray, sprinkle any leftover mix on top, and then cover all the pieces with the grated cheese.
- Bake for 25 minutes or until crispy and the chicken reaches 165 degrees.
Notes
- Please note that this was originally written using Kraft Fresh Takes before they were discontinued. I used a substitution chart to recreate it, so you may need to adjust it for your needs. If you make this meal, be sure to let me know how it turned out and/or what I could change to make it better. Enjoy!
