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Parmigiano and Herb Chicken Breast Tenders Recipe

Parmigiano and Herb Chicken Breast Tenders

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (264)

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Average Rating:

Total Reviews: 264

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  • on June 10, 2013

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    I loved this chicken recipe. My entire family thought it was awesome! Takes longer than 30 mins unless u have everything prepped and ready to go. I would make this for company it is that good.

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  • on January 08, 2013

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    I made the chicken tenders pretty much exactly per the recipe and they turned out perfectly. Really tasty, crisp on the outside and juicy on the inside.

    The next night I used some of the tenders to make the chicken parmigiana. It was very easy to make and turned out really well. I did add a bit of sugar to the marinara to cut the acidic taste and just a few more herbs. I should mention it made a lot of sauce so I ended up freezing some. I wouldn't say its the best marinara sauce I've ever made but it was good and easy and accompanied the chicken very well.

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  • on December 23, 2012

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    I have been making this since I first saw the episode on T.V. This is my GO TO Chicken Parm recipe. So good! I even will use the breading if I want to make eggplant parm. It takes a bit longer than 30 minutes but so worth the wait! Thank you, R.R, for such an amazing recipe!! Yum-O!!

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  • on October 02, 2012

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    I can't tell you how many times I've made this chicken! We call it Italian Chicken at my house, and when I say "we're having Italian Chicken," my family knows exactly what I'm cooking & they eat 'em up! : Thank you Rachael for an awesome recipe that I love to make. These tenders are awesome the next day, cut up cold on a bed of romaine!!

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  • on October 01, 2012

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    Amazing!!! If you want to try a HEALTHIER VERSION, try using 1/2 cup Parmigiano. Final tip is to BAKE INSTEAD OF FRY. This is much healthier, and tastes just as amazing! Basically, Take a baking pan, cover it with foil and spray it with cooking spray. After the flour, egg, and breading process, put DIRECTLY ON the baking pan. 400 degrees for 30 - 40 minutes. Before baking, put a layer of cooking spray on top of the chicken and make sure to switch the bottom and top racks every now and then for even cooking! Enjoy!!

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  • on September 13, 2012

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    My chicken came out good, and moist. However, the breading didn't stay on :( Especially not after the 6 minutes in the oven. That was probably my fault, that's why I didn't take a star away. My family likes it, though, and I had to make more after lunch so they can eat it again for dinner.

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  • on August 26, 2012

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    O.M.G.
    Wish I had had this two nights ago!
    YUMMMMMMMMMMMMMMM

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  • on January 26, 2012

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    Delicious and definitely five stars! I only used one tablespoon of thyme and 2 tablespoons of the rosemary - those were the only two changes I made. Chopping up all the herbs, etc. added a lot of time to this recipe and it took me about 90 minutes from start to finish. I served this over spaghetti.

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  • on January 22, 2012

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    I thought is was just ok. Nothing really special about it. I am generally one that doesn't follow recipes but was lazy and wanted to try something quick. The chicken was pretty moist though and the base recipe gave me some ideas to work with if I make my redention of this in the future. All-in-all, good effort and I can see why most people will like this.

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  • on January 08, 2012

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    so easey to make and so tastey!

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