I would braise them on med-low heat in chicken stock, white wine, butter, minced onion or shallot, minced chives or scallion, herbs of your choice, salt, white pepper, and add some heavy cream for a quickie sauce.

If no heavy cream, use half & half mixed with a little flour. (Added to the wine, half & half alone has a small risk of curdling, whole milk a larger risk, low fat milk will curdle. The flour helps prevent curdling, but you then have to cook it longer, so I prefer heavy cream.)

If no stock, then I wouldn't say no to a boullion cube. (Or, if you want to play around, put two of the tenders in your blender, with a cup or two of water and a bit of onion, celery, carrot - in other words, the stuff you'd put in a chicken stock - and liquefy it, then transfer that to a pot, heat, and simmer while adding more water as needed, plus salt and seasonings until it approximates a hearty chicken broth.)

The problem with tenders is they are thin, lean, boneless and overcook so easily. So I'd do this braise backwards. First get the wine, butter, stock, and minced stuff to a simmer, add the cream, adjust salt and pepper, and then when the flavor and consistency is as you like, last add the chicken and cook it, which will only take a short time.

If you want a recipe, this Paula Deen panko and parm and mustard one is very tasty. I've made it with tenders.

Since it's so hot, you could poach and chill the chicken and make a great chicken salad with all your leftover vegetables--or as many new ones as you want to prepare. Or curry chicken salad with almond slivers, currants, apples, minced fresh red onion (or any onion), and orange slices for decor. Or chicken salad with lots of fresh dill and black pepper, scallions, bell peppers, zucchini.

I sometimes make chicken tenders as convenience food. I brush them with any sauce that's languising in the fridge, sprinkle with seasoning and dried herbs, and cook with 60% steam for about half an hour. If you don't have a steam oven, put a ramekin of water in your regular oven, or put a little wine or beer in the pan.

Or, if you just want to cook them plain, with a little seasoning, you can cut them up into pasta. I think Spaghetti Aglio E Olio (oil and garlic) with diced, peppered chicken tossed in, sounds like a great it's too hot out but want something warm to eat kind of dish. Garlic is great on hot days...

Thanks, John. I happen to have all the ingredients you suggested, including heavy cream.

pll, all of those things sound good too. It is just me and DH. I think I have enough tenders for 2 meals. And now I've got some great inspiration!

I'm just having one of those days where I'd really rather read than cook. Some days, I'd rather cook than read. (btw, I highly recommend Michael Lewis' Flash Boys, but make sure there is nothing in the fridge that is going to demand your attention until you are finished with the book!)

I was thinking along the line of a stir-fry. Takes just a minute.
Fajitas would also work.
Browned and put in pasta
Browned, topped with mozzarella and a bit of pasta sauce for a quick chicken parmesan. Pasta on the side.

Chicken tenders are a convenience food for me, too. Usually, I just dip them in egg and bread them with homemade crumbs (seasoned white bread crumbs or cornflake crumbs). Other times, I cut them into small pieces and use in a stir-fry. But they can be used in many recipes for chicken.

How about calabacitas con pollo? Cut tenders into bite-size pieces and brown in olive oil. Add chopped onion, corn kernels (cut from cob or frozen), diced zucchini and/or green pepper, diced tomatoes (canned or fresh), cumin, and garlic, plus a little water or tomato sauce. Cover and simmer about a half hour, or till vegetables are tender.

Sue