Stuffed Chicken Tenderloins Recipe

Ingredients

1 cup all-purpose flour

1/2 cup butter

2 tablespoons all-purpose flour

2 tablespoons prepared horseradish

6 skinless, boneless chicken, cut into 1 inch cubes

2 tablespoons Worcestershire sauce

1 cup baby carrots

1 cup chopped celery

1 teaspoon crushed red pepper

2 pounds boneless chicken breast halves

Directions

Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish. Place chicken in pan.

In a large bowl, mix flour, melted butter and 1/2 cup flour. Mix horseradish, Worcestershire sauce, carrot, celery, crushed red pepper and chicken into pan. Cover and refrigerate at least 2 hours.

Lightly grease a large baking dish and place chicken into pan. Sprinkle filling over chicken and sprinkle top with carrot and celery. Top with chicken.

Bake at 325 degrees F (165 degrees C) for 1 hour.

Comments

Domoon T writes:

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Ok so I didn't follow the recipe exactly... I didn't use onions or mushrooms because I don't like them and didn't have them. I used red bell pepper, added 1 tsp. greek seasoning, and 1/4 cup dried cranberries. I know that if I made this again I'd decrease the amount of garlic and onion to 1/2 tsp and 1/2 tsp. respectively. I was scared of how the recipe would turn out but it was perfect. It was super easy to make and tasted good. I wish I had let my Chef know how I made it before letting him make the recipe. I would have shortened the cooking time a tiny bit because I wasn't letting him keep the dough too long. It was super easy to make and was definitely good value for money. <

Stuffed Chicken Tenderloins Recipe

Ingredients

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