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Parmigiano and Herb Chicken Breast Tenders Recipe

Parmigiano and Herb Chicken Breast Tenders

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Average Rating:

Total Reviews: 264

Showing 61-70 of 264

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  • on November 26, 2009

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    This recipe has been used in my house so many times already. The breading is the key here. It is so tasty and really gives the chicken tenders new life. Chicken tenders are no longer a toddler meal to be served with mac & cheese. We can either have the tenders as a main dish and add any sides we choose or we can add them to a salad or put them on top of spaghetti with tomato sauce for a delicious Chicken Parmigiano. You just can't go wrong.

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  • on November 20, 2009

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    chicken was very moist. good flavor.

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  • on November 16, 2009

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    Wow did the crowd go wild over this recipe! Very flavorful. The Varsity football team loved them, served them with pasta on the side before game time. Winning recipe!

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  • on November 10, 2009

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    These were an absolute hit with my family...will definately be making them again!

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  • on October 15, 2009

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    My 5 yr old, my husband, and myself absolutely loved this chicken! It had such a great taste and texture! Will definitely be making it again!
    My husband told me that it tasted better than Olive Garden's! :

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  • on September 29, 2009

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    I made this and it looked, smelled, and tasted amazing. The perfect blend of herbs, breading, and cheese. It took a while to chop all the herbs, so i would get a half an hour head start if you're chopping by hand. I love cheese so i threw a little extra in there. But i am definitely going to make this again. I especially recommend it to the thyme and rosemary lovers out there.

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  • on September 21, 2009

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    This is the best chicken recipe I have EVER served by far. Everyone raved about it and I make it alot because it is SOOO good

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  • on September 14, 2009

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    I quadruple the dry ingredients and put them in a large ziploc bag in the freezer. When I'm ready to make a batch, I just add the wet stuff! I have also used the breading on pork chops and it always gets rave reviews from family and friends.

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  • on August 28, 2009

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    This is a great recipe. It can get a little messy in the kitchen, but it's nothing terrible.

    Because my girlfriend is allergic to wheat, we used special flour and breadcrumbs, but the result (compared to when I've made it regularly before was just as delicious (the secret is finding good gluten free breadcrumbs and really making sure to get fresh herbs and garlic into the mix.

    I've made this quite a few times, and in about half I just take a jar of good tomato sauce and add fresh herbs and garlic... Our kitchen is small and we're very busy, so it takes some weight off. It's not as good as freshly made, but the strength of the tenders is such that it's still a gourmet dish.

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  • on August 10, 2009

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    My family really loves this chicken! It reminds me of something very similar my grandma used to make when I was a little girl living on a farm. I can not say enough about the flavor -- it's simple yet, flavorful. I make extra and my husband and I will eat the left overs on salad. Even my daughter, who is a picky eater, will ask for seconds. The only thing I leave out is the cheese; I tried to make it with it the first two times and my chicken just ended up burning on the outside, and not quite cooked on the inside. I might have the stove on a heat too high(? But either way, I now leave it out, and I get a perfect golden brown chicken.

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