Sunday, January 31, 2010

Parmigiano and Herb Chicken Breast Tenders by Rachel Ray

Elise cooked this while I was cooking my Green Pork Chili. I just had to post it because it looked and smelled good and tasted fantastic too!!


  • 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
  • Chicken Parmigiano, 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.

I think we used every pot and pan, every dish, cooking utensil and I think the kitchen was the most used room in the house this weekend.  That's what happens when you're snowed in.  Well, I confess that Elise's cooking is way surpassing mine when I was her age.  She did a great job with this recipe especially with it being her first time.  It was crunchy on the outside, very tender on the inside.  I think she ate it with a honey mustard sauce on the side.  Good finger food and good idea for next Sunday's SuperBowl game!!!  ~ Talk about savoring the weekend, what a weekend it was :)

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