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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

Showing 241-250 of 264

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  • on September 30, 2004

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    I made this for dinner for my family and everyone loved it!! It was as if we were at an italian restaurant! The chicken is awesome with or without the sauce. It did take longer than 30 min, but it was definately worth it! I'm sure it won't take as long the next time.

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  • on September 27, 2004

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    I _love_ this recipe! I always have trouble with breading falling off, but this one sticks beautifully, and it tastes awesome. It's really good for fried zucchini, too!

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  • on September 21, 2004

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    This dish was very favorful and was a joy to make.

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  • on September 20, 2004

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    Chicken is awesome, makes great leftovers. But definetly prepare this when you have lots of time.

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  • on August 31, 2004

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    I cooked this delicious chicken one night and my picky husband even loved it so much he wanted it in his lunch for work the next day. It's definately a must try!

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  • on August 26, 2004

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    The title says it all. It took me over
    an hour to make these.

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  • on August 24, 2004

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    We LOVED these! Only used 1/2 cup of flour and 1 egg with a splash of water. Did not need more. Yummy-try this!

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  • on August 24, 2004

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    The fresh herbs used in the breading give the chicken strips outstanding flavor. I also made the parmiagano part of the recipe, which was a beautiful compliment to the chicken strips. It took me more than 30 minutes to complete this, but perhaps next time it won't take as long.

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  • on August 18, 2004

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    We loved this chicken. I didn't make the sauce. The chicken was great without it. The leftover chicken made great sandwiches the next day!

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  • on August 17, 2004

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    Excellent flavor in the chicken tendors!
    Great just by themselves and as leftovers. I had them with some sweet and sour dipping sauce I had on hand - really delicious.

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