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Lemon Rosemary Chicken Tenderloins Two Stars

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Servings: Makes 4 servings

Cook Time: 10 minutes

Prep Time: 5 minutes


1 lb Boneless chicken tenders
1 each Fresh lemon juice, yield per fruit
1/2 cup low-sodium chicken stock, (or white wine)
3 tablespoon olive oil
1 tablespoon flour
1 teaspoon dried rosemary
1 teaspoon mccormick lemon pepper


1. Heat oil in a heavy pan to med-high heat.
2. Dredge Chicken tenderloins in flour mixed with rosemary and lemon pepper.
3. Add chicken to pan and brown both sides, about 3 - 4 minutes each side.Reduce heat, squeeze lemon juice over chicken. Add Chicken Stock (or wine), cover pan and simmer for about 2 minutes to thicken.
Recipe created by Heather Quintana, Certified Health Coach

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Makes 4 servings
Base Nutrients
Calories 405 kcal (20%)
Calories from Fat 297 kcal (0%)
Total Fat 33 g (50%)
Saturated Fat 10 g (50%)
Cholesterol 47 mg (15%)
Sodium 612 mg (25%)
Total Carbohydrates 25 g (8%)
Dietary Fiber 6 g (24%)
Protein 22 g (36%)
Vitamin A 12 IU (0%)
Vitamin C 9 mg (15%)
Calcium 31 mg (0%)
Iron 8 mg (13%)

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