Italian Chicken Tenderloins

• 1/2 cup chopped onion
• 1-1/8 teaspoons paprika, divided
• 3 teaspoons olive oil, divided
• 1-1/4 cups water
• 1/4 cup tomato paste
• 1 bay leaf
• 1/2 teaspoon reduced-sodium chicken bouillon granules
• 1/2 teaspoon Italian seasoning
• 1/4 cup all-purpose flour
• 1-1/2 teaspoons grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried oregano
• 1-1/2 pounds chicken tenderloins

1. In a small saucepan, saute onion and 1/8 teaspoon paprika in 1 teaspoon oil until tender. Stir in the water, tomato paste, bay leaf, bouillon and Italian seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
2. Meanwhile, in a large shallow dish, combine the flour, Parmesan cheese, salt, garlic powder, oregano and remaining paprika. Add chicken; turn to coat.
3. In a
4. coated with cooking spray, cook half of the chicken in 1 teaspoon oil for 2-3 minutes on each side or until no longer pink. Remove and keep warm; repeat with remaining chicken and oil. Discard bay leaf. Serve sauce with chicken.

onion, paprika, olive oil, water, tomato paste, bay leaf, chicken bouillon granules, italian seasoning, allpurpose, parmesan cheese, salt, garlic, oregano, chicken

Taken from www.tasteofhome.com/recipes/italian-chicken-tenderloins/ (may not work)