Saturday, October 4, 2008

Parmigiano and Herb Chicken Breast Tenders

Cook Time: 20 min
Level: Intermediate
Yield: 4 BIG servings


* 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


* 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
* Simple tomato sauce, recipe follows


Preheat oven to 350 degrees F. Place a nonstick cookie sheet in oven
with a tin foil liner.

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

Season chicken tenders with salt and pepper. Wash hands. 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.

Cook chicken until deeply golden on each side, 3 to 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. Serve chicken hot or
cold with green salad or, complete as a Parmigiano.

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

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. 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.

Place a little of the sauce on the chicken tenders, top with the
shredded provolone and Parmigiano. Place in oven or broiler to melt
the cheese and then serve. Coat the hot, cooked pasta lightly with
sauce then serve.



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