Blackened Chicken Tenders

Holly Clegg
  • Yield: 4 servings

Serve over pasta or rice for an entrée, or serve the tenders alone as an appetizer with the sauce on the side.


2tablespoons paprika
1tablespoon chili powder
1teaspoon light brown sugar
1teaspoon pepper
1/2teaspoon salt
1 1/2pounds boneless, skinless chicken breasts, cut into strips
1tablespoon olive oil
1-- green bell pepper, cored and chopped
1-- red bell pepper, cored and chopped
1cup chopped red onion
1-- (5-ounce) can evaporated skim milk
1/4cup chopped green onions


  1. In large resealable bag, combine paprika, chili powder, brown sugar, pepper, salt. Add chicken, shake to coat.  
  2. In large nonstick skillet coated with nonstick cooking spray, heat olive oil over medium heat, sauté chicken 5–7 minutes or until browned and done. Remove to a plate.  
  3. In same skillet, add green pepper, red pepper, onion, scraping bits from bottom of pan. Cook over medium heat 5 minutes or until tender.
  4. Add evaporated milk, stirring, one minute or until heated and bubbly. Serve chicken with sauce, sprinkle with green onions, if desired.

Recipe reprinted with permission from Holly Clegg's Trim & Terrific Gulf Coast Favorites: Over 250 Easy Recipes from My Louisiana Kitchen, 2008.

Nutritional Info *per serving

  • Calories 299
  • Fat 6g
  • Saturated Fat 1g
  • Cholesterol 100mg
  • Sodium 472mg
  • Carbohydrate 16g
  • Fiber 4g
  • Sugars 10g
  • Protein 44g