Parmigiano and Herb Chicken Breast Tenders Recipe

Chicken Breast Tenders Recipe by Rachael Ray

For flavorful chicken tenders, Rachael mixes the breadcrumb coating with Parmesan cheese, garlic and fresh herbs.

This recipe is so versatile: serve these tenders hot or cold. Cold, pair them with pasta salad. Hot, they're good as is with a simple mixed green salad. Or, top the tenders with tomato sauce and cheese, and serve them with a side of spaghetti for an extra tender quick Chicken Parm.

Recipe courtesy of Rachael Ray
Show: 30 Minute Meals
Episode: Platter Up

Total: 35 min | Active: 15 min | Yield: 4 BIG servings | Level: Intermediate

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

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

Get the Recipe: Parmigiano and Herb Chicken Breast Tenders

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