Parmigiano and Herb Chicken Breast Tenders

Recipe courtesy Rachael Ray

Show: 30 Minute MealsEpisode: Platter Up

Rated: 5 stars out of 5Rate itRead users' reviews (233)

RECIPE
COMMENTS & REVIEWS(233)

Cook Time:
20 min
Level:
Intermediate
Yield:
4 BIG servings

Times:

Prep: 15 min
Inactive Prep: --
Cook: 20 min
Total:: 35 min

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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.

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

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!

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Comments & Reviews

recipe Parmigiano and Herb Chicken Breast Tenders
jody radcliff, KY 02-06-2010
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Very Easy and Very Scrumptious
Rated: 4 stars out of 5

I made this for dinner last night and my family loved it! I omitted the tomato sauce and made a homemade honey mustard. My... kids loved it and my husband didn't speak until his plate was clean! This is going to become a regular meal for us!Read more
recipe Parmigiano and Herb Chicken Breast Tenders
Doug Stevensville, MD 02-06-2010
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so homemade and simple
Rated: 5 stars out of 5

i am very pleased at how easy this recipe was and how many flavors came through in the finished product. whether just eating... the tenders or having a parmesan sandwich or pasta. this one was a family pleaser, even to my little picky eaters 2 and 5yr olds.Read more
recipe Parmigiano and Herb Chicken Breast Tenders
jessica monument, CO 01-25-2010
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BEST CHICKEN RECIPIE EVER
Rated: 5 stars out of 5

To All, I thought this recipie was going to be hard but after it was done and I tried a bite it was AMAZING.
recipe Parmigiano and Herb Chicken Breast Tenders
DJ Murfreesboro, TN 01-14-2010
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Best Chicken Recipe Ever
Rated: 5 stars out of 5

I made this several years ago-- my first attempt at reproducing a Food Network dish-- and after one bite, I was hooked on... cooking. If a beginner (like I was) can make this dish successfully and deliciously, anyone can. True to its title, the chicken comes out so so so tender. If you like breaded, moist and flavorful chicken, this is the dish for you. Crispy on the outside, juicy on the inside. And it's so versatile. Serve it with any side... fried rice, pasta, mashed or roasted potatoes.... Since my first attempt, I've prepared this recipe at least 200 times. Kids and adults alike rave about it. Elegant enough for informal gatherings and simple enough for a midweek family dinner.Read more
recipe Parmigiano and Herb Chicken Breast Tenders
Corina montclair, NJ 12-14-2009
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Tender tenders!!
Rated: 4 stars out of 5

Next time I will use half the amount of bread crumb mixture as the full amount was a waste. However, the recipe was a good... one and it tasted even better the next day. Used with ceasar salad in spinach wrap for lunch and even by itself as a snack. They were very flavorful too.Read more
recipe Parmigiano and Herb Chicken Breast Tenders
Amie St. Augustine , FL 12-13-2009
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Love
Rated: 5 stars out of 5

Soooo good!