Parmigiano and Herb Chicken Breast Tenders

Name: Parmigiano and Herb Chicken Breast Tenders
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 473 milliliters Italian style bread crumbs; 680 grams chicken breast tenders; 2 larges eggs, beaten with 1/4 cup water; 2 handfuls chopped flat-leaf parsley leaves; 237 milliliters all-purpose flour; 6 sprigs fresh rosemary leaves, finely chopped, 3 tablespoons; 4 cloves garlic, finely chopped; 4 servings Olive oil, for frying; 237 milliliters shredded Parmesan; 1 teaspoon crushed red pepper flakes; 4 servings Salt and pepper; 6 sprigs or stems fresh thyme leaves, stripped and chopped, 2 to 3 tablespoons

Parmigiano and Herb Chicken Breast Tenders might be just the main course you are searching for. One portion of this dish contains roughly 59g of protein, 18g of fat, and a total of 671 calories. This recipe serves 4. This recipe covers 36% of your daily requirements of vitamins and minerals. Head to the store and pick up salt and pepper, flat-leaf parsley leaves, pepper flakes, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat oven to 350 degrees F.

Equipment you will use

Oven

Place a nonstick cookie sheet in oven with a tin foil liner.

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Equipment you will use

Baking Sheet

Aluminum Foil

Oven

Heat 1/2-inch oil in a large nonstick skillet or frying pan over medium to medium high heat.

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Cooking Oil

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Frying Pan

Season chicken tenders with salt and pepper. Wash hands.

Ingredients you will need

Chicken Tenders

Salt And Pepper

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.

Ingredients you will need

Breadcrumbs

Whole Chicken

Cheese

Bread

All Purpose Flour

Water

Egg

Cook chicken until deeply golden on each side, 3 to 4 minutes.

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Whole Chicken

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.

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Whole Chicken

Chicken Tenders

Cooking Oil

Equipment you will use

Baking Sheet

Oven

Serve chicken hot or cold with green salad or, complete as a Parmigiano.

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Parmigiano Reggiano

Whole Chicken

2 tablespoons extra virgin olive oil

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Extra Virgin Olive Oil

1 small white onion, finely chopped

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White Onion

3 cloves garlic, minced

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Whole Garlic Cloves

1 (14 ounce) can chunky style crushed tomatoes

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Crushed Tomatoes

1 (28 ounce) can crushed tomatoes

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Crushed Tomatoes

1 cup chicken broth or stock

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Stock

A handful fresh basil leaves, torn into small pieces

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Fresh Basil

Coarse salt

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Coarse Salt

1 1/2 cups shredded provolone

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Provolone

1/2 cup grated Parmigiano-Reggiano

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Parmigiano Reggiano

1 pound spaghetti, cooked to al dente

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Spaghetti

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.

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Whole Chicken

Garlic

Onion

Pasta

Water

Cooking Oil

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Sauce Pan

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.

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Chicken Broth

Tomato