Recipes : Parmigiano and Herb Chicken Breast Tenders : Food Network

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Parmigiano and Herb Chicken Breast Tenders
Recipe courtesy Rachael Ray

Ingredients
Olive oil, for frying
1 1/2 pounds chicken breast tenders
Salt and pepper
1 cup all-purpose flour
2 large eggs, beaten with 1/4 cup water
Breading:
2 cups Italian style bread crumbs
1 cup shredded Parmesan
6 sprigs or stems fresh thyme leaves, stripped and chopped, 2 to 3 tablespoons
6 sprigs fresh rosemary leaves, finely chopped, 3 tablespoons
2 handfuls chopped flat-leaf parsley leaves
4 cloves garlic, finely chopped
1 teaspoon crushed red pepper flakes
Chicken Parmigiano, recipe follows

Directions
Preheat oven to 350 degrees F. Place a nonstick cookie sheet in oven
with a tin foil liner.
Heat 1/2-inch oil in a large nonstick skillet or frying pan over medium to medium high heat.
Season chicken tenders with salt and pepper. Wash hands. Place flour in a shallow dish. Beat eggs
with water in a second dish along side the flour. In a third dish, combine the breading ingredients.
Coat chicken in flour, then egg, then bread and cheese mixture. To keep your hands clean, ask for
plastic gloves at the butcher counter. To ease your clean up, try using disposable tin pie tins for
the flour, egg and bread crumbs.
Cook chicken until deeply golden on each side, 3 to 4 minutes. Transfer to cookie sheet in preheated
oven and finish off for another 5 minutes cooking time. Cook chicken 5 or 6 tenders at a time in a
single layer, adding additional oil if necessary. If the chicken begins to brown too quickly lower
heat slightly. Serve chicken hot or cold with green salad or, complete as a Parmigiano.

Ingredients
Simple Tomato Sauce for Chicken Parmigiano:
2 tablespoons extra virgin olive oil
1 small white onion, finely chopped

3 cloves garlic, minced
1 (14 ounce) can chunky style crushed tomatoes
1 (28 ounce) can crushed tomatoes
1 cup chicken broth or stock
A handful fresh basil leaves, torn into small pieces
Coarse salt
1 1/2 cups shredded provolone
1/2 cup grated Parmigiano-Reggiano
1 pound spaghetti, cooked to al dente

Directions
Set water on to boil for pasta and prepare according to package
directions for al dente. Before coating chicken, add oil, onions and garlic to a saucepan to cook
medium low heat. Stir occasionally for 10 minutes while you are working on the chicken. Add both
cans of tomatoes and a cup of chicken broth and bring sauce to a bubble. Reduce heat to a simmer
until ready to serve. Stir in torn basil and season sauce with salt, to your taste.
Place a little of the sauce on the chicken tenders, top with the shredded provolone and Parmigiano.
Place in oven or broiler to melt the cheese and then serve. Coat the hot, cooked pasta lightly with

sauce then serve.
Enjoy!