Monday, August 9, 2010
I made this for the first time during a weeknight and thought the chicken tenders were delicious, easy, and quick to make. We used fresh thyme and rosemary from our new herb & veggie garden the DB created for me for our anniversary. True to its name, the chicken strips were so tender, moist, and flavorful. I definitely think the fresh rosemary made this dish stand out from all the other recipes I’ve tried- the breading is key, so use fresh herbs and garlic in this recipe! Reviews stated this made way too much breading so we halved it (keeping the remaining measurements the same)- So glad we did, since we still had some breading leftover. The perfect blend of herbs, breading, and cheese. Turn this dish into an easy snack (you can dip with BBQ sauce or honey mustard), pair it with a salad and some mac & cheese, add it on top of some salad, or top it with some spaghetti sauce for a Chicken Parmigiano, like we did:
Parmigiano and Herb Chicken Breast Tenders
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
Sauce: BBQ, Honey Mustard, and/or Spaghetti sauce
For the breading
1 cup Italian style bread crumbs
1/2 cup shredded Parmesan
3 sprigs or stems fresh thyme leaves, stripped and chopped (1-2 Tbsp)
3 sprigs fresh rosemary leaves, finely chopped (1-1/2 Tbsp)
1 handfuls chopped flat-leaf parsley leaves
3 cloves garlic, finely chopped
1/2 tsp crushed red pepper flakes
Chicken Parmigiano, recipe follows
1. Preheat oven to 350 degrees F. Place a nonstick cookie sheet in oven with a tin foil liner.
2. Heat 1/2-inch oil in a large nonstick skillet or frying pan over medium to medium high heat.
3. Season chicken tenders with salt and pepper. Wash hands.
4. Place flour in a shallow dish.
5. Beat eggs with water in a second dish along side the flour.
6. In a third dish, combine the breading ingredients.
7. Coat chicken in flour, then egg, then bread and cheese mixture.
8. Cook chicken until deeply golden on each side, 3-4 minutes. 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.
9. Serve chicken hot or cold with green salad or, complete as a Parmigiano.
Source: Adapted from Rachael Ray